PAELLA

By akselden

Ingredients

• Juice of 1/2 lemon
• 4 large artichokes, stems, outer
• leaves and choke removed, artichokes quartered
• 4 cups chicken stock
• 1 tsp. saffron threads, crushed
• 3 garlic cloves, finely chopped
• 1 cup olive oil
• 6 boneless chicken thighs,
• cut into 1" pieces
• 1/3 lb. pork loin, cut into 1" pieces
• 1/2 lb. pork sausages, cut into
• 1 " pieces
• 7 oz. cleaned squid rings
• 1 yellow onion, thinly sliced
• 1 red bell pepper, seeded and
• cut into 1" pieces
• 1 lb. tomatoes, peeled, seeded
• and chopped
• 2 1/2 cups short-grain rice
• 1 cup peas, fresh or frozen
• Coarse sea salt, to taste
• 6 oz. monkfish, cut into l' pieces
• 24 large mussels, scrubbed
• 12 medium shrimp, peeled
• Flat-leaf parsley for garnishing.

Preparation

Step 1

Fill a bowl with water; add lemon, juice and artichokes. In a sauce pan over medium heat, bring stock, saffron and garlic to a simmer; maintain over low heat. In a paella pan over high heat, warm oil. Add chicken, pork, sausages and squid; saute until golden, about 10 min. Transfer to a plate. Drain artichokes; add to pan. Add onion and bell pepper; saute over medium heat until onion is translucent, 3 min. Return meat and squid to pan; stir in tomatoes. Add 1 cup stock; simmer 1-2 min; Stir in rice, peas and all but 1/2 cup stock; season with salt. Arrange fish, mussels and shrimp on top of rice. Simmer until meat and fish are cooked through and rice is tender, about 20 min. Discard any mussels that fail to
open. Add stock as needed. Turn off heat, cover pan and let rest 10 min. Garnish with parsley.
Serves 8.