The occasion was the important ones: Elisa and James, dear friends, honeymooners and friends of many, many dinners, you've got a new kitchen, a new super large kitchen ... decided to inaugurate it with a dinner with friends there and liked the idea immediately.
Returning from a weekend on the plateau of thought Pinè the menu for the opening night and one of us asks the question, "meat or fish? ... vegetables or ethnic?", only a moment of silence, we look and the answer is now "we do everything together in a single dish, paella !!!". Meanwhile
first recipe in a fitting tribute to the new kitchen of Elisabeth and James, a veritable arsenal of rings for fans!
Ingredients for 8 people:
- 700 grams of rice
- 700 g chicken pieces
- 700 grams of pork loin, cut into
pieces - 700 grams of sausage
- 700 grams of squid cut into rings
- 700 gr shrimps
- 16 medium shrimp (2 each)
- 1 kg of mussels
- 1 kg of clams
- 3 peppers (red and yellow)
- 300 gr
peas - 400 g tomatoes (maybe the box of meat ready)
- 2 envelopes of saffron
- broth (as needed ... it is enough)
-
1 large onion - 4 cloves garlic
-
parsley - 1
pepper - salt, pepper and olive oil
Preparation:
1. Cut the peppers into strips, chicken pieces Tenedos skin and bones, and sirloin and the sausage into pieces. Soak the mussels and clams in each bowl full of water and salt for a couple of hours. After this time clean the outer shell of the mussels.
2. mussels, clams and the broth: In a saucepan, heat oil with 1 clove of garlic, add the mussels, a little 'salt, pepper and a pinch of chopped parsley, cover well until the mussels open. Remove the mussels from the pot, strain the liquid and set aside in a bowl and Tenedos shell mussels in the shell but for the most beautiful garnish.
In the same pot where you did the mussels open, add a little oil, a clove of garlic, let heat, add the clams, salt, pepper and a intake of parsley. When the clams are open remove from pan, peel the shell some for Tenedos seal and strain the cooking liquid and add to the mussels.
In a saucepan make more broth you will need to baste the paella during cooking.
3. It starts with the meat! Heat oil in a pan with two very large cloves of garlic and hot pepper, once the oil is hot to cook the chopped onion. A beautiful live fire now add the chicken pieces and brown it a bit 'after 5 minutes add the rest of the meat: the pork loin and sausage cut into pieces. Add wine and let cook.
4. calamari and tomatoes: after half an hour add to the meat of squid and tomatoes blanched, peeled and seeded (or, to simplify, a box of tomatoes is perfect!) cook.
5. Shrimps and prawns: Now add the prawns (without the head but we kept the shells ... issued stock), stir and cutlery on the scampi dipping, taking care not to break them. Ten minutes - a quarter of an hour and the prawns are ready, then remove them and set aside. Bear in the shrimp only take them out a bit 'before they sfaldino.
careful to keep all sprinkled with the broth.
6. Peppers: well then add the peppers cut into strips and continue cooking. Taste the sauce and correct for salt if necessary.
7. Rice: When all you seem ready (depends very much on the quantity, in all our paella was cooked for about 2 hours!) Melt two sachets of saffron in half a glass of hot water. Put now the rice into the pan and stir well continuously and immediately add the liquid from the mussels and clams that have kept aside and the saffron dissolved in warm water. At this point, the paella will change color and continue to stir and keep adding sprayed from time to time the stock.
8. And finally ... dall'inzio after 5 minutes of cooking rice, add the clams, mussels and shrimp that you have kept aside. When the rice is almost cooked, add peas, mussels and clams with the shells, the prawns that have kept aside.
Stir to finish cooking and serve hot.
Returning from a weekend on the plateau of thought Pinè the menu for the opening night and one of us asks the question, "meat or fish? ... vegetables or ethnic?", only a moment of silence, we look and the answer is now "we do everything together in a single dish, paella !!!". Meanwhile
first recipe in a fitting tribute to the new kitchen of Elisabeth and James, a veritable arsenal of rings for fans!
Ingredients for 8 people:
- 700 grams of rice
- 700 g chicken pieces
- 700 grams of pork loin, cut into
pieces - 700 grams of sausage
- 700 grams of squid cut into rings
- 700 gr shrimps
- 16 medium shrimp (2 each)
- 1 kg of mussels
- 1 kg of clams
- 3 peppers (red and yellow)
- 300 gr
peas - 400 g tomatoes (maybe the box of meat ready)
- 2 envelopes of saffron
- broth (as needed ... it is enough)
-
1 large onion - 4 cloves garlic
-
parsley - 1
pepper - salt, pepper and olive oil
Preparation:
1. Cut the peppers into strips, chicken pieces Tenedos skin and bones, and sirloin and the sausage into pieces. Soak the mussels and clams in each bowl full of water and salt for a couple of hours. After this time clean the outer shell of the mussels.
2. mussels, clams and the broth: In a saucepan, heat oil with 1 clove of garlic, add the mussels, a little 'salt, pepper and a pinch of chopped parsley, cover well until the mussels open. Remove the mussels from the pot, strain the liquid and set aside in a bowl and Tenedos shell mussels in the shell but for the most beautiful garnish.
In the same pot where you did the mussels open, add a little oil, a clove of garlic, let heat, add the clams, salt, pepper and a intake of parsley. When the clams are open remove from pan, peel the shell some for Tenedos seal and strain the cooking liquid and add to the mussels.
In a saucepan make more broth you will need to baste the paella during cooking.
3. It starts with the meat! Heat oil in a pan with two very large cloves of garlic and hot pepper, once the oil is hot to cook the chopped onion. A beautiful live fire now add the chicken pieces and brown it a bit 'after 5 minutes add the rest of the meat: the pork loin and sausage cut into pieces. Add wine and let cook.
4. calamari and tomatoes: after half an hour add to the meat of squid and tomatoes blanched, peeled and seeded (or, to simplify, a box of tomatoes is perfect!) cook.
5. Shrimps and prawns: Now add the prawns (without the head but we kept the shells ... issued stock), stir and cutlery on the scampi dipping, taking care not to break them. Ten minutes - a quarter of an hour and the prawns are ready, then remove them and set aside. Bear in the shrimp only take them out a bit 'before they sfaldino.
careful to keep all sprinkled with the broth.
6. Peppers: well then add the peppers cut into strips and continue cooking. Taste the sauce and correct for salt if necessary.
7. Rice: When all you seem ready (depends very much on the quantity, in all our paella was cooked for about 2 hours!) Melt two sachets of saffron in half a glass of hot water. Put now the rice into the pan and stir well continuously and immediately add the liquid from the mussels and clams that have kept aside and the saffron dissolved in warm water. At this point, the paella will change color and continue to stir and keep adding sprayed from time to time the stock.
8. And finally ... dall'inzio after 5 minutes of cooking rice, add the clams, mussels and shrimp that you have kept aside. When the rice is almost cooked, add peas, mussels and clams with the shells, the prawns that have kept aside.
Stir to finish cooking and serve hot.
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