Ingredients
- 600 g mussels
- 400 g rice
- 300 g pork meat
- 100 g blanched peas
- 80 g spicy sausage
- 6 prawns
- a little chicken
- 2 red peppers
- garlic
- onion
- saffron
- White wine
- chicken broth
- olive oil
- salt
- pepper
To prepare Paella a la Valenciana, brush the mussels, let them open warm, then shell one part (the others will remain in the middle shell) and also keep their filtered liquid. Cut the sausage into pieces and the chicken into pieces. Burn the peppers on the live flame, peel them, remove the seeds and reduce them to small layers. In the special iron pan (paellera), fry 4 whole garlic cloves in 6 tablespoons of hot oil, the chicken pieces, the sausage and the pork meat, also in small cubes. Salt and pepper. As soon as everything is browned, remove it from the heat and, in the same cooking fat, bask the rice with a finely chopped onion. Sprinkle with half a glass of wine, then wet with the liquid of the mussels, colored with a sachet of saffron, and as much chicken stock as it will be necessary to cover all the rice. Reduce the heat, let it cook for 8 ', without stirring, then add the mixture of browned meat, the flaps of pepper, the peas, the prawns in the pan and finish cooking in another 8'; finally, correct with salt, pepper and add the shelled mussels and those in the shell that will serve as a garnish. Serve hot paella, garnished to taste.
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