Before I began writing this recipe, I decided to look for other Paella recipes to check on different variations. The first link I opened was what they call the “authentic” way of cooking paella. I was surprised that rabbit’s meat was one of the ingredients. Another thing I learned was the secret to good paella is the type of rice used. Chefs prefer Bomba rice, although the Arborio variety is a good alternative as well. This is because this type of rice absorbs a lot of liquid without getting soggy.
I personally prefer seafood or squid ink paella. Here’s a recipe I hope you will enjoy preparing.
Vamos a comer!
Ingredients for the rice:
1/4 cup olive or vegetable oil
1 big head garlic, crushed
4 cups bomba rice
1/4 teaspoon powdered saffron
1/4 teaspoon turmeric
Ingredients for the broth:
6 cups water
1 onion, quartered
1 tablespoon rock salt
1 teaspoon pepper
1/2 kilo medium sized crabs
1/4 kilo prawns or shrimps, unpeeled
1/4 kilo squids, remove ink sacs
1/2 kilo mussels or clams
Ingredients for the garnish:
2 green and red bell peppers, pitted and sliced lengthwise
4 hard-boiled eggs, quartered
1/2 cup olive or vegetable oil
1 cup white onion, chopped
1/4 cup crushed garlic
250 grams chorizo de bilbao, sliced
1 kilo chicken parts
2/3 cup tomato paste
1/2 cup crab fat
Prepare the rice by heating the oil. Add garlic and cook until light brown. Mix in the rice and make sure that it is coated in oil. Set aside.
Next, boil water and season with salt and pepper. Add crabs until cooked or when the shells have changed colour. Remove the crab and set aside the broth. Once the crab is cool, remove the upper shell, crack the claws and cut the bodies into four parts.
In the same broth, half cook the shrimp and set aside. Do the same for the squid and mussels/clams. Cook until shells open. Drain and set the broth aside.
Heat paella pan; pour olive oil and sauté the garlic. When the garlic starts dancing, add the onions and bell peppers. Cook until soft. Add the chorizo and stir for three minutes. Mix the chicken parts, and cook until light brown. Add tomato paste and crab fat. Stir in rice and then pour the broth. Mix in turmeric and saffron. Wait for it to boil. Cover and simmer for 20 minutes.
Once the rice is cooked (soft and the water has been absorbed), top with prawns, crabs, mussels and bell peppers
Bake at 450°F or 225°C for 10 minutes.
Before serving, top with lemon wedges and hard-boiled egg. Serves 12-15.
*If an oven is unavailable, put fire to high after 20 minutes with the crabs, etc. on top. Cover and cook for five minutes more.