Paella - From Janet Mendel Cooking in Spain

1 doz clams and or mussels
2 large tomatoes, peeled seeded and chopped
1/2 kg of prawns
500 g rice
1 small chicken or rabbit
1.25 ltr liquid, very hot or boiling
200 g pork loin - cubed
1/2 tsp saffron
75ml olive oil
10 peppercorns
3 cloves garlic
1/2 tsp paprika
1 bay leaf
2 tsp salt
1 small onion , minced
1 small tin of red pimientos
2 green peppers cut into strips
100 g cooked peas
300 g squid cut into rings

1. Clean the clams or mussels and steam them open, remove a half shell and discard, setting aside the clams on one shell. Strain and reserve the liquid in which they cooked
2. Peel the prawns saving several unpeeled as garnish. Cook them in a little water adding the other shells. Strain and save the liquid.
3. Cut the chicken into serving pieces( the bony pieces can be can be cooked in water to make a stock for cooking the paella.)
4. In the Paella pan heat the oil and in it toast 2 cloves of garlic and the bay leaf. Remove them and set aside
5. In the same oil slowly brown the chicken pieces with the cubes of pork turning them often. Remove to a dish when nicely brown
6. Now add the minced onion and the sliced peppers to the oil allow to sauté for a few minutes and then,
7. Add the rings of squid and sauté.
8. Add the tomatoes and raise the heat to high so that they fry in the oil, add the remaining oil at this point so that the mixture doesn't stick.
9. Add the rice and cook briefly, stirring so that the grains become slightly opaque.
10. Combine the reserved cooking liquids with water or stock and heat.. Add to the rice with the chicken and the pork and continue cooking on a high heat.
11. In the mortar crush the toasrted garlic and bay leaf with the saffron, peppercorns and paprika; 1 clove of raw garlic and salt.Dilute ina little of the cooking liquid, oir a little white wine and add it to the paella stirring well to mix.
12. Now turn down the heat and let the paella continue cooking
13. Decorate the top with the reserved clams and musselscooked prawns strips of tinned pimiento and cooked peas
14. Shake the pan to prevfent the riuce sticking to the bottom
15. Remove from the ehat and let the paella sit for 10 minutes before serving.
16. Serve with quartered lemons which are squeezed over rice chicken and shellfish

serves 6

NOTE both Asda and Tesco do paella rice, and I have cooked this without the fishy components but with more chicken and pork.
Taken from Cooking in Spain by Janet Mendel ISBN 84 921229 1 9