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Chicken and Seafood Paella (Paella)

The whole world has learned to love this paella, made with a mixture of fish, seafood, and chicken. There as many paella recipes as there are chefs. This prize-winning recipe comes from a friend in Galicia, who received the top award for her paella in a local contest.The broths can be made the day before, but must be boiling hot when added to the paella.

2 garlic cloves, minced

8 tablespoons fresh parsley, chopped

1g saffron strands or 1/2 teaspoon powdered saffron

Coarse salt

1/4 l (1 cup, 8 ounces) olive oil1

50g (3/4 cup, 6 ounces) cured ham, chopped

100g (4 ounces) chorizo sausage, sliced

1 kg (2 1/2 pounds) chicken, cut into small pieces (about 14)

1/4 kg (1/2 pound) squid, cut into small pieces

1/4 kg (1/2 pound) halibut, cut into small pieces

1/4 kg (1/2 pound) swordfish, cut into small pieces

1/2 kg (1 pound) small or medium shrimp, shelled

1 medium onion, chopped

2 tomatoes, peeled and chopped

1 green pepper, chopped

1 red pepper, chopped

1/4 kg (1/2 pound) cooked small clams, in their shells

1/2 kg (1 pound) cooked mussels, reserve few shells for decoration

675g (3 cups, 1 1/2 pounds) short-grain rice

1 lemon

1 liter (4 cups, 1 3/4 pints) hot chicken broth

3/4 l (3 cups, 24 ounces) hot fish broth

1/2 kg (1 pound) large crayfish

Parsley sprigs and lemon wedges for garnish

In small bowl or mortar, mash garlic, parsley, saffron and salt. Set aside. Heat olive oil in paella pan with a 15-inch (40 cm) base. Add chopped ham and chorizo. Fry, stirring a few minutes. Remove to warm platter. Add chicken pieces, sprinkled with salt, and fry over high heat until golden on all sides. Remove to warm platter. Add squid, halibut and swordfish. Sprinkle with dash of salt and fry. Remove to warm platter. Add shrimp and saut about 3 minutes, or until barely pink. Remove to warm platter. Add chopped onion, tomato and peppers. Saut until soft. Return the cooked ham, chorizo, chicken, fish and shrimp to the paella pan. Add parsley-garlic mixture. Add cooked clams and mussels. discard any that have not opened. Stir in rice, and juice of 1 lemon. Fry for 2 or 3 minutes. Pour over the hot chicken and fish broth, while stirring. Bring to fast boil. Decorate with large crayfish around the edge of paella pan. Simmer for 20 minutes, without stirring. Turn off heat and shake pan lightly to prevent rice from sticking. Cover with dry towel for 10 minutes. This allows rice to absorb any excess broth. Garnish with lemon wedges and parsley sprigs before serving.

Recommended reading

My Kitchen in Spain: 235 Authentic Regional Recipes Celebrating Vibrant Regional Flavors by Janet Mendel

My Kitchen in Spain: 235 Authentic Regional Recipes Celebrating Vibrant Regional Flavors - Janet Mendel

Buy now for £19.69

This collection of authentic recipes from Spain includes such specialties as gazpacho and several versions of paella, as well as lesser known dishes, highlighted by rich culinary, cultural and historical information.

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