Ingredients
The following ingredients have 6 Servings
- 2 cups Calasparra rice
- 3 cups chicken broth
- 12 pieces clams (cleaned)
- 10 pieces mussels (cleaned)
- 1 1/2 cups juice from boiled clams and mussels
- 1/2 lb. large shrimp (with heads and shell)
- 1 lb. chicken (bone-in, chopped)
- 1/2 lb. rabbit meat (chopped)
- 6 oz. chorizo (sliced)
- 2 teaspoon Spanish Saffron threads
- 1/4 cup chopped flat leaf parsley
- 1 medium yellow onion (diced)
- 2 teaspoons minced garlic
- 1 medium tomato (chopped)
- 3/4 cup (frozen green peas)
- 1 small red bell pepper (seeded, grilled, and sliced into strips)
- 2 teaspoons paprika
- 1 1/2 teaspoons extra virgin olive oil (for the paste)
- 1/4 cup extra virgin olive oil (for sautéing)
- Salt and pepper to taste
- 1 lemon (sliced into wedges)
Instruction
- Make the clam juice by boiling the mussels and clams in 1 1/2 cups water for 5 minutes. Separate the clams from the liquid. Set aside.
- Make the paste by combining the garlic, parsley, and paprika. Pound until the texture becomes smooth. Pour-in 1 1/2 teaspoons olive oil. Mix well and then set aside.
- Heat 1/4 cup olive oil in a paellera.
- Pan-fry the shrimp for about 1 minute per side. Remove the shrimp and then set aside.
- Sauté the onion and tomato until the texture becomes soft.
- Put-in the chicken, rabbit meat, and chorizo. Cook for 5 minutes.
- Pour-in the chicken broth and clam juice. Let boil. Cover and simmer for 15 minutes. Add water as necessary.
- Put-in the garlic paste mixture and the saffron. Stir. Add salt and pepper as needed.
- Put-in the Calasparra rice and green peas. Let the liquid re-boil and then lower the heat. Cook for 20 to 25 minutes covered.
- Arrange the mussels, clams, red bell pepper strips, and shrimp on top.
- Serve with lemon wedges.
- Share and enjoy!
