This recipe is from the cooking class we took at Whisk in Bellevue. This truly is what Paella tastes like in Spain.
Ingredients
6 Tbsp cooking oil
1/2 pork spare ribs, ribs cut apart and chopped into 3/4" pieces (St Louis Style)
1/2 lb chicken thighs cut into 8-10 pieces
1/4 pound calamari, cleaned and sliced
12 large shrimps, shelled and cleaned
1 medium size Spanish Chorizo, sliced
1/2 lb mussels or clams, cleaned
4 garllic cloves, finely chopped
1 green bell pepper, cleaned and diced
6 ripe tomatoes, peeled, seeded and finely chopped
1 tsp sweet pimenton
1 tsp spicy pimenton
2 pinches saffron threads
4 cups water and 4 cups chicken broth mixed together
3 cups short grain rice
salt and pepper
Season the pork ribs, chicken and calamari generously with salt and pepper. Heat oil in paella. Add pork and cook, stirring frequently, until brown, about 5 minutes. Then add the chicken and cook till brown, then add chorizo and cook for 3 minutes, stirring frequently. Add garlic, tomotoes, pepper and 2 pinches of salt and cook over medium low heat, stirring from time to time, until tomoato begins to darken.
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Sprinkle the pimenton, then add 8 cups of water/chicken broth mix. Bring to a boil, turn down heat and simmer for 10 minutes. Add the saffron, taste for salt and adjust seasoning as necessary. Increase heat to high and bring the liquid to a boil.
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Sprinkle in the rice, then with a wooden spoon probe the pan to make sure the rice is evenly distributed. Do not stir again and cook on high heat for 10 minutes, then reduce heat to low, add the mussels or clams around edge of pan, hinge down, and cook 4 minutes. Top with shrimp and calamari, and cook for an additional 4 minutes, or until liquid is absorbed (if getting too dry add more liquid) and rice is al punto. Put into 350 degree oven for 10-12 minutes.
