Paella Valenciana (Spain)

Ingredients:

250 g. Rabbit meat.

250 g. squid.

250 g. clam.

250 g. shrimp.

250 g. mussels.

4 chicken pieces.

1 glass of white wine.

1 liter of vegetable broth.

2 stalks scallions

1 ½ cups of rice.

Saffron threads.

1 onion.

Salt to taste.

Olive oil.

1 red bell pepper.

Preparation:

Finely chop the onion, paprika, garlic chives and diced.

In a hot pan with olive oil, brown the chicken and rabbit, once cooked remove from heat and set aside.

Cut the squid into rings, peel and clean the prawns to book them well chilled and covered.

In same skillet chicken cooked rabbit and saute the onion, paprika and chives, season with a little salt, when they start to wilt add garlic.

Then add the rice and saute until it looks transparent.

Add the wine and saffron and then cover with 3 cups.

Leave it to cook a couple of minutes and add the clams and mussels, lower heat slightly and cover, simmer it until they open clams and mussels.

Place the chicken and rabbit cooked previously.

Recap and now I let it cook for about 15 minutes.

When 3 minutes before cooking add the squid into rings and finally the prawns, wait for 5 minutes and off, I leave covered for 5 minutes.

To serve you can add some sherry.

The idea is that each dish contains pieces of all meats.

Practical advice:

The base of this dish is rice which should be called "Arroz a la Paella" as it is called paella pan wide two short and sloping walls used to prepare this popular recipe for the Valencia region of Spain sleeves. The origin of the word always refers to the old padilla words, pan, payecha from different areas of Spain or the Italian and French padella