Paella Valencia Serves 6
4 1/2 cups chicken stock
1 cup olive oil 2 tablespoons chopped garlic 1 1/4 pound Calasparra rice 1 pinch saffron 12 mussels 12 shrimp 1/2 pound salmon cut into bite size pieces 4 chicken thighs cut in half 1/2 cup peas 1 tomato chopped 2 links cooking chorizo sliced salt and pepper to taste
Garnish 1 roasted red pepper cut into strips 2 lemons cut into 6 wedges each chopped parsley
In a large shallow pan, heat olive oil. Fry the chicken skin side down until golden brown. Remove chicken. Add garlic and tomato stir until tomato starts to break down. Next add shrimp, mussels and salmon. Cook until mussels start to open. Remove shrimp and mussels so they don't overcook.
Add the rice, distributing it evenly over the pan and fry for a few minutes. Return chicken and fish to pan. Add the chicken stock and cook for about 20 minutes. Season with salt and pepper and add saffron. Once this is done do not stir paella. Add stock as needed until rice is cooked.
For the last minute, increase heat until bottom layer of rice starts to caramelize, creating the socarrat. Remove from heat and loosely cover with foil for 5-10 minutes.
Arrange mussels, roasted red peppers and lemon wedges around paella and sprinkle with parsley.