Made with the medium grain rice of the Ebro Delta, this is the traditional version of this famous dish, made with a mixture of field, fish and fowl (and sometimes forest). Clams and mussels are additional ingredients. Rabbit also features in some versions.
- 1.2 litres chicken stock
- 500 ml fish stock
- 500 g paella rice
- 300 g red pepper, oven roasted, skins removed, chopped
- 2 chicken legs and thighs
- 200 g squid, chopped small
- 180 g prawns
- 150 g mussels, cooked
- 120 ml olive oil
- 100 g green beans
- 100 g onions, chopped
- 75 g tomato sauce
- 6 garlic cloves, chopped
- 2 tsp hot paprika
- 2 tsp smoked paprika
- Saffron, several large pinches
- Salt, large pinch
In a hot frying pan with half the oil brown the chicken pieces or use pieces from a roast chicken. Remove and keep warm.
In a very large wide pan sauté the onions and garlic in remaining oil, add the tomato sauce, beans, peppers and paprika. Reduce heat, stir and cook for 10 minutes.
Add rice and coat in the mixture. Pour all of the fish stock and half the chicken stock into the pan, season and simmer for 10 minutes.
Stir in the saffron, add the chicken and half of the remaining chicken stock.
When the rice is still al dente add the mussels and prawns. Cook gently, until the prawns have turned pale red and the mussels are heated through.
Test rice, add a little more liquid if necessary. Cover and leave to rest for five minutes.