Preparation:
1. Combine fish stock, chicken stock, white wine, saffron and bay leaves in sauce pan. Boil for 3 minutes, then lower heat. Add salt and pepper to taste. 2. Place a shallow pan, or "Paellera" (paella pan), over medium flame. After two to three minutes, add olive oil, garlic and peppers. Cook three to five minutes, while stiring with wood spatula. 3. Add rice and stir to spread evenly in pan. Evenly distribute lightly salted and peppered chicken, pork, fish, mussels, and shrimp on top of rice. Add all broth with bay leaves and saffron. Lightly shake the pan to distribute the ingredients evenly in broth. Add Spanish sausage. 4. Bring to strong boil for one minute, then lower to light boil. Add green peas. 5. Let boil slowly for 10 minutes, then transfer to preheated 350 F (200 C) oven for 10 minutes, or until all broth is reduced or evaporated. 6. Take out of oven and cover for five minutes. Serve 10 -20 minutes after preparation.
Chef’s Tip:
Serve with bread, extra-virgin olive oil and lemon or lime.Accompany with your favorite wine, white or red, or any beverage you desire.
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