PAELLA VALENCIANA
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Ingredients For the paella • 4 tablespoons olive oil • 7 ounces (200 g) chicken breast, cut in cubes • 1 chorizo sausage, sliced • 14 ounces (400 g) paella rice • 4 cups lobster or shrimp stock • 8 pork baby back ribs, cooked • 12 shrimp, head on
• 12 calamari rings • 8 tablespoons green peas • 12 mussels • Salt and pepper to taste For the saffron-white wine and vegetables • ½ box saffron • ½ cup white wine • ½ red bell pepper • ½ yellow bell pepper • ½ green bell pepper • 10 green beans
For the sofrito • ½ cup olive oil • ½ onion, thinly chopped • 4 garlic cloves, thinly chopped • 2 tomatoes, chopped • Salt and pepper to taste To serve (optional) • 4 tbsp. aioli • 2 lemons • Bread slices
Directions Paella In a paella pan, cook chicken cubes and chorizo with olive oil. Remove chicken and chorizo, but do not discard cooking oil. In the same paella pan, add rice, sofrito, and wine. Let simmer until white wine is reduced. Add lobster/shrimp stock, the chicken, chorizo, and baby back ribs. Season with salt and pepper. Once it comes to a boil, cover the pan and cook for 15 minutes. Season shrimp and calamari rings with salt and pepper. Add them to the rice with green peas and beans. Add mussels and bell pepper strips. Cover again and cook until all liquids are almost evaporated. Turn off the heat and let rest for 10 minutes before serving. If desired, accompany with bread slices, lemon wedges, and aioli. Saffron-white wine and vegetables Mix saffron with white wine and set aside. Cook bell peppers on the grill in order to peel them later. Once cooked, cut them in strips. In a pot with salted water, cook green beans. Strain and chill them in ice water. Sofrito Heat a sauté pan with olive oil. Cook chopped onions, garlic, and tomatoes. Season with salt and pepper.
