Paella Valenciana

Growing up I would spend summers with my Grandma Anita and my cousins in Spain.  One of my fondest memories is of Grandma making her special paella and me and my cousins fighting over the last spoonful’s of rice.  She never used a recipe but I watched her make it and wrote down what she did to prepare it and that is what is written below.

2 tablespoons olive oil

2 chicken breasts bone on, cut into 6 pieces

Salt and pepper

1 cinnamon stick, broken in two

4 cloves garlic, unpeeled

1/2 onion minced

1 red bell pepper, chopped

3 pork sausages links, breakfast size, chopped up

12 shrimp, shell on

12 mussels

3 squid, cut up

2 cups short grain rice

3 14 oz cans chicken stock

1 package frozen peas, thawed

1/2 teaspoon saffron (optional)

Put chicken stock in stockpot to boil.  In large sauté pan or paella pan fry chicken in olive oil, sprinkle with salt and pepper.  Then add cinnamon sticks.  Cook at medium temperture.   Then add garlic cloves.  Put onion and red bell pepper together in a bowl.  Turn chicken to brown on all sides.  When almost done add onions and bell peppers but don’t let onions brown.  Remove cooked chicken and put on baking tray, take meat off  the bone and cut in bite size chunks.  Add pork, cook 4-5 minutes.  Add seafood and rice. mix well,  cook in oil for 5 minutes.  Then add boiling stock, fill to approximately 1/2 inch above rice level. Add saffron. Raise to high heat for about 13-15 minutes.  Take out seafood as it is cooked and put on baking tray.  When stock is boiled down add desired amount of peas, add salt to taste.  Stir. Add more stock if needed.  Let sit for 5-10 minutes to rest.  Add chicken and seafood to rice and serve.