Paella Catalane With Mussels, Squid & Crevettes recipe



Ingredients

  • 3 tablespoons olive oil
  • 25g butter
  • 10 large mussels 
  • 8 chicken drumsticks or thighs 
  • 500g fillet of pork, diced into small pieces
  • 50g jambon, smoked (pieces)
  • 200g deep red tomatoes
  • 2 garlic cloves, finely chopped
  • 1 onion, roughly chopped 
  • 1.5L water
  • 500g long grain rice 
  • 200g chorizo
  • 8 large crevettes
  • 200g petit pois
  • Parsley
  • Freshly cracked black pepper





Directions
  • In a paella pan heat the olive oil and butter.
  • Add the chicken legs or thighs and cook until brown on both sides.
  • Next add the pork pieces and jambon and continue to cook on medium heat.
  • Whilst this is cooking, bring a pan of water to boil and cook the mussels for 10 minutes.  Drain and set aside.
  • Next wash the tomatoes and add them in a pan of boiling water for 2-3 minutes.  Prick each tomato at least once when it is in the water.  
  • Rinse the tomatoes in cold water, then peel the skins.
  • Cut the tomato into 4 wedges then under cold running water, remove its seeds.  If you prefer you can skip this stage.
  • Add the tomatoes and garlic to the paella pan.  Stir into the meat pieces.
  • Whilst this is cooking, cut your squid into small pieces and add to the paella.
  • Add the chopped onions and 1.5L of water and simmer.
  • Next add the rice.  After 15 minutes, add the sliced chorizo and crevettes.  Stir often to ensure that the rice does not stick to the bottom of the pan.
  • Finally add the petit pois, freshly cracked black pepper and the parsley.  When it is nearly done, add the mussels and cook for a few minutes.