Mixed Meat and Seafood Paella from Palma recipe
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Ingredients
- ½ pound fresh green beans, trimmed ½ cup minced fresh parsley 2 cloves garlic, minced 1 saffron thread, or more to taste sea salt to taste ½ cup extra-virgin olive oil 1 ¼ pounds pork spareribs, cut into small pieces ½ pound rabbit, cut into small pieces 1 (2.5 pound) whole chicken, cut into small pieces ½ pound squid, cut into small pieces 2 large tomatoes, peeled and chopped 1 onion, chopped 1 red bell pepper, seeded and sliced into strips 2 ½ cups short-grain rice (such as Bomba or Calasparra) ½ pound frozen peas 1 lemon, juiced 4 cups hot chicken stock 1 pound medium shrimp, peeled and deveined 1 pound mussels, cleaned and debearded freshly ground pepper to taste 1 lemon, cut into wedges 4 sprigs flat-leaf parsley
Nutrition Info
- 907.7 caloriescarbohydrate: 78.2 gcholesterol: 259.6 mgfat: 38.9 gfiber: 6.3 gprotein: 59.9 gsaturatedFat: 9.4 gservingSize: -sodium: 831.8 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Mixed Meat and Seafood Paella from Palma
Directions
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Bring a large pot of lightly salted water to a boil. Add green beans and cook uncovered until bright green in color, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
Place parsley, garlic, saffron, and salt in a small bowl or mortar. Mash into a paste.
Heat oil in a large skillet over medium heat. Add pork and rabbit and cook, stirring frequently, until browned on all sides and cooked through, 12 to 15 minutes. Transfer meat to a platter. Repeat cooking, stirring, and transferring, this time with the chicken pieces. Add squid to the skillet. Cook and stir until slightly tender, 4 to 5 minutes. Transfer cooked squid to the platter.
Place tomato, onion, and red pepper in the skillet, cook and stir until softened but not browned, 2 to 3 minutes. Return the cooked pork, rabbit, chicken, and squid to the skillet. Stir in the garlic-parsley paste, the green beans, rice, peas, and lemon juice. Cook until peas are tender, 2 to 3 minutes.
Pour chicken stock into the skillet. Stir and bring to a boil, reduce heat to low and simmer until rice is more tender, about 10 minutes. Tuck the shrimp and mussels into the paella and simmer until shrimp is opaque and rice is fully tender, about 10 minutes more.
Discard any mussels that do not open. Season paella with pepper. Remove from heat and cover to let rice absorb any excess liquid, about 10 minutes. Garnish with lemon wedges and parsley sprigs.