Paella is one of my favorite spanish dishes and after this summers vacation buying ready made ones, I had to try to make this myself of course.
I made this dish twice in one week, the family is in shock, one and the same dish three times in such a short time. There are minute differences, one is made on the grill and the other on the stove with a few differences in ingredients.
Two different paellas using what I had available at the time.
The recipe below is how I have interpreted the various recipes I’ve found on the net,
4 servings
12 chicken clubs
1 finely chopped small onion
1 large carrot diced
2 cloves crushed garlic
2 roasted peppers
2 peeled chopped tomatoes
1-2 tbspolive oil for frying
3.5 dl Paella rice
Pinch of saffron soaked in 1 tbsp hot water
5 dl ckicken stock
3 dl white wine
Adjust the amount of liquid, depending on how much the rice soak up.
200 g peas
12 small squids
1 1 kg mussels
12 large raw shrimp
12 slices chorizo sausages
4 langoustines
Start off by giving the chicken a sizzle.
Saute the onions, carrots and minced garlic
Chop the roasted bell peppers and add that to the pan with
the chopped tomatoes.
Then add the rice
and the saffron, stir and lett it cook a bit.
Next you pour in half the wine and stockSå har du i haalvparten av hvitvin og kraft, let this boil in a bit and add the rest of the fluids and the peas.
Then I added the squids,
and lastly the rest of the ingredients.
Then I covered the pan and let it simmer on medium heat untill it was done, a sure sign that it is finished is that the mussles open up.
Enjoy your dish:)

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