Our Family Recipe for Mixed Paella

Name: Our Family Recipe for Mixed Paella
Cuisine: American
Ingredients: 5 to 6 Chicken wings (the drumettes or the first section); 1 Squid; 8 Shrimp; 8 to 10 Asari or Manila clams (de-sanded); 2 Green, red, or yellow peppers for decorative purposes; 1 Cherry tomatoes for decorative purposes; 300 ml White uncooked rice; 2 Soup stock cubes; 2 1/2 cup Water; 1/2 grams Saffron; 1/2 ※Onion; 1 each ※ Green bell pepper and tomato; 1 clove ※Garlic

cookpad.japan @cookpad_jp

I love paella and make it a lot. I referred to many recipes to come up with my own version. I always kind of wing it when I make it, so I wrote down the recipe properly this time!

If you have a gas oven, lower the heat. Adjust the time and temperatures according to your oven. Recipe by orange*

I love paella and make it a lot. I referred to many recipes to come up with my own version. I always kind of wing it when I make it, so I wrote down the recipe properly this time!

If you have a gas oven, lower the heat. Adjust the time and temperatures according to your oven. Recipe by orange*

cookpad.japan @cookpad_jp

I love paella and make it a lot. I referred to many recipes to come up with my own version. I always kind of wing it when I make it, so I wrote down the recipe properly this time!

If you have a gas oven, lower the heat. Adjust the time and temperatures according to your oven. Recipe by orange*

I love paella and make it a lot. I referred to many recipes to come up with my own version. I always kind of wing it when I make it, so I wrote down the recipe properly this time!

If you have a gas oven, lower the heat. Adjust the time and temperatures according to your oven. Recipe by orange*

Saved

Ingredients

5to 6 Chicken wings (the drumettes or the first section)
1Squid
8Shrimp
8to 10 Asari or Manila clams (de-sanded)
2Green, red, or yellow peppers for decorative purposes
1Cherry tomatoes for decorative purposes
300 mlWhite uncooked rice
2Soup stock cubes
2 1/2 cupWater
1/2 gramsSaffron
1/2※Onion
1 each※ Green bell pepper and tomato
1 clove※Garlic

Saved

Steps

1

Prep the ingredients: Finely chop all the ※ ingredients. Sprinkle a little salt on the chicken. Devein the shrimp; leave the shells on but remove the legs. Remove the guts from the squid and cut into 1 cm strips. Wash the clams by scrubbing the shells together. Pre-heat the oven to 280°C.
2

Dry roast the saffron. Put a piece of aluminium foil in a paella pan, and toast the saffron threads until are fragrant and crispy. In another pan, dissolve the soup stock cubes in 3 cups (600 ml) of water, and add the saffron while crumbling with your fingers.
3

Heat 2 tablespoons of olive oil in the paella pan, and brown the chicken wings. Don't wipe the fat that renders from the meat.
4

Sauté the sofrito (the paella base). Sauté the ※ ingredients over medium heat, and simmer until there's no moisture over medium heat. Add rice without rinsing it, and sauté until translucent.
5

Add back the chicken wings, and pour in the warmed soup. Add a little salt.
6

Simmer like this over medium heat for 5 minutes, shaking the pan around occasionally so that it cooks evenly.
7

Arrange the shrimp, squid, and clams on top evenly, and simmer for another 5 minutes. Put the clams in facing down so that their flavor is absorbed by the rice.
8

Cover with a lid, turn the heat down very low, and steam-cook for about 15 to 20 minutes. Turn off the heat and leave with the lid on to steam for another 5 minutes or so.
9

Arrange the bell peppers and cherry tomatoes nicely on top, and then drizzle 1 tablespoon of olive oil.
10

Bake the paella in a preheated 280°C oven for about 10 minutes until the top is crispy and brown, and it's done! Serve with lemon, and squeeze on the paella when you eat.
11

This is one I made on another day. I omitted the squid and colorful peppers this time. You don't need all the ingredients - just use what you have.