In a Paellera or a big pan if you do not have paellera is fine. Rice Pearl rice or long rice if you prefer Basmati is aromatic and easy to cook, pearl rice is the original and it takes more time to cook but is excellent.
You need:
olive oil
4 garlic
2 onions
a pinch of saffron threads prefrebly not in powder
1 bunch of parsley
three or four tomatoes
1 red bell pepper
Cut everything in samll and crush teh garlic and cut it in thin pieces. then put everything in the pan sauttee with rice with Olive oil until is soft maybe 7 minutes. Put chicken stock a can or home made chicken stock. Add the 1 pound of big shrimps, 1 pund of calamari clean and cut, 1/2 pund of clams and 1 pound of mussels 1/2 pund of fish any white fish snapper in piece, before adding make sure everthying is cleaned and take the shells off the shrimps, mussels and clams should be cleaned and leave in the shells to decorate the paella and add more flavor. Add the green beans, sweet peas a cup and half of each green beans and sweet peas. Add a chicken bouillon salt and pepper, leave for 20 or 25 minutes until is ready taste the rice when is soft but do not mixed to much it can be a bad combination and you do not want the rice overcooked.
You can also add more meats and chicken but is up to you this only with vegetables and seafood and has disctintive flavor. Served with simple green salad, add only vinegar, olive oil, salt and pepper for salad aand ready to eat! Get a good white wine or make Sangria.
Serves: 6
Source: Julieta Zuniga
Prepared by: Julieta for the January 2004 meeting and July 2009 meeting.