Paella

A classic Spanish dish

Serves:

8 people

Preparation
500g clams 2 cloves of garlic, crushed 1/4 cup of white wine water dash of salt	Place clams,garlic, wine, and salt in a pot with enough water to cover clams. Bring to a boil and simmer until shells are open Put clams aside in a large bowl, discarding any that are still closed Strain and reserve liquid
500g mussels 2 cloves of garlic, crushed 1/4 cup of white wine water dash of salt	Scrub mussels clean Place mussels,garlic, wine, and salt in a pot with enough water to cover mussels. Bring to a boil and simmer until shells are open Put mussels aside in bowl with clams, discarding any that are still closed Strain and add liquid to reserved clam liquid
400g shrimp, shells removed 2 cloves of garlic, crushed 1/4 cup of white wine water dash of salt	Place shrimp, garlic, wine, and salt in a pot with enough water to cover shrimp. Bring to a boil and simmer until shimp are cooked (orange) Put shrimp aside in bowl with shellfish Strain and add liquid to reserved clam liquid
10 chicken thighs 1/2 cup of olive oil	Heat oil in a paella pan Fry chicken until golden on both sides
2 onions, chopped 3 garlic cloves,finely chopped 2 1/2 cups of "carolina" long grain rice	Add onions, garlic and rice to paella pan Sauté until onions are transparent
pinch of saffron threads 1 pkg of saffron powder 750ml of reserved stock 1/2 cup white wine	Mix saffron threads and powder into 750ml of the reserved liquid Add wine and the 750ml liquid to the paella Cook on low/med heat for 10 minutes longer, stirring frequently
1 red pepper, diced 1 green pepper, diced 6 tomatoes, diced 1/2 cup frozen peas 15 pimiento stuffed olives, sliced	Add both peppers, tomatoes, olives and peas to paella Cook on low/med heat stirring frequently
2 small(150g ea.) chorizos, mild, sliced	In a saucepan, fry chorizo slices on both sides Then add to paella
500g calamari rings 10 large shrimps, shells removed 1 lemon	Once most of the liquid has been absorbed, add the calamari and the large shrimps to the paella Cook on low/med heat stirring frequently until rice is cooked Add more reserved liquid or chicken stock if necessary Mix in the cooked shellfish Garnish with lemon wedges