4 medium-sized squid cut in rings
2 pounds small clams (washed, beards removed)
1 pound mussels, (washed and beards removed) (at least two per person)
5-6” (or more) lean chorizo cut into chunks
1 pound medium sized shrimp
6-8 Prawns or Crawfish for decoration (1 per person)
1 whole chicken – cut into individual pieces (or 3 breasts and 6 thighs)
6-8 small fishes for decoration (or more if desired)
1 can artichokes (not marinated) or use frozen
1 can pitted black olives
1 can green olives (stuffed or not)
1 small jar pimentos
½ box frozen peas (sprinkle over paella)
3 cups rice (Uncle Ben’s converted or paella rice)
6 cups chicken stock
2 large tomatoes (peeled and cut in chunks)
5 small or 2-3 large green peppers (cut in triangles for top decoration, about 6-8 triangles) and the rest cut julienne style
1 large onion (cut in strips)
2 whole heads of garlic (pressed)
Prepare grill or cook top. Use a 15" Paella Pan
Put broth on to heat.
Season chicken pieces with salt and pepper. In paella pan, add enough olive oil to cover bottom (1/4 to ½ cup) until a haze forms. Brown chicken until golden, turning with tongs. Remove to a plate and drain.
To make Safrito, add the meat chunks or strips, to oil in pan and brown quickly. Add onion, in thin wedges, pepper (thin strips), pressed garlic and tomatoes. Stir constantly. Cook until the mixture thickens and holds its shape.
Add the rice, salt and pepper and sprinkle saffron. Stirring constantly to combine.
Add rice and boiling broth, stirring constantly and bring to a new boil. Taste to correct seasoning. STIR NO MORE!
Scatter squid, clams, chorizo, shrimp, olives and pimentos.
Arrange mussels, joint side down, chicken, artichokes, little fishes, crawfish, shrimp for decoration and pepper triangles and scatter peas.
Cook approximately 20-25 minutes or until all liquid is absorbed and/or rice is tender and mussels and clams are open.
Let the Paella rest off the fire for about 5 minutes before serving.