Paella alla Majorcana2017-12-06
½ tsp. garlic, chopped
1 pc. Onion, coarsely chopped
½ cup olive oil (extra virgin)
1/8 tsp. saffron, extracted
1 cup pork, cubed
1 cup chicken meat, cubed
1/3 cup ham, sliced & cubed
1/3 cup chorizo de bilbao (Spanish sausage), sliced
½ cup squid, cut into rings
12 pcs. shrimps, unpeeled
2 med. crabs, quartered
12 pcs. mussels, blanched & on a half shell
12 pcs. clams, blanched & on a half shell
2 cups uncooked rice (short grain California or Calrose)
½ tsp. paprika picante (bilbao)
salt & pepper to taste
½ cup tomato sauce
3 to 4 cups chicken or seafood stock
2 pcs. red pepper, roasted & sliced
½ cup green peas, sauteed
6 pcs. fresh asparagus
2 pcs. hardcooked eggs, sliced
1 pc. lemon, sliced for squeezing
Saute half of the garlic and onions in olive oil. Add the shrimps, crab, squid, clams and mussels until half cooked, then add the red pepper.
Season with salt and pepper; set aside. In another pan, saute garlic and all the meats in the olive oil. Add paprika and saffron.
In a paellera, saute the chorizo and onion in olive oil. Add rice and coat every grain.
Add stock little by little until rice is double in size. Add more stock if needed.
Bake in a paellera covered with foil at 350ºF for 40 to 60 minutes until cooked. Garnish with bell peppers, green peas, hardcooked eggs, asparagus and slices of lemon.