Valencia’s signature Spanish paella is also a typical Mexican dish.
material: For 25 people
- 1.5kg.Rice
- Piperones, bell peppers of each color or green, yellow and red, large, roasted, peeled and cut into cubes.
- 1 large poblano chile.Roast, peel and cut into small pieces
- 2 large tomatoes (chopped)
- 1 large white onion (chopped)
- 7 cloves garlic (chopped)
- red and black pepper
- cumin
- coarse salt
- 1 can of olives, pitted, washed and chopped
- 1.5kg.pork ribs
- 1kg.Cut the beef ribs into small pieces
- 15 chicken thighs, cut in the middle
- 2 pieces of Spanish chorizo (not too strong, cut into slices)
- 1 pack of Kistra cut into finger-sized pieces
- 300g ax callus
- 300g clam callus
- 20 clams in large shells
- 20 small shells in shells
- 35 large shrimp, peeled and washed
- 10 tablespoons shrimp stock
- 1 tablespoon saffron
- Boil the shrimp shells in 20 cups (5 liters) of water.
- 1/2 liter olive oil
Preparation:
Heat the oil. Stir-fry various meats (pork, beef, chicken), stir-fry scallops, clam scallops, chistra, chorizo and season with salt.
Add the chopped peeled chili pepper, onion, and minced garlic, and season with black pepper and cumin. Add the chopped tomatoes, adjust the salt and add the washed and chopped olives.
Pour in boiling water of shrimp broth, saffron and pre-strained shrimp shells. Add the clams. Boil everything over high heat for about 20 minutes.
Add the rice in a rain shower, poke holes in it without stirring to get to the bottom and distribute it evenly, adjust the salt and season with chili pepper. Once the rice is distributed throughout the paella, do not stir.boil Cook on medium heat for about 20 minutes.
15 minutes before the end of cooking, put the shrimp on it. Make sure the rice has risen.
Once the rice is cooked, remove the paella from the heat and let it rest for about 5 minutes, being careful not to overcook it.
Turn off the heat and let stand for 5 minutes. French bread is also included.
