Paella!

I've tried various versions of paella, and I've finally settled on this one. I think what I like most about it is how it blends different types of meats. Give it a go and let me know.

It helps if you have a large paella pan. If you don't, you can either halve the quantity and use a large frying pan, or just use a large, deep pot. If you do use the pot, make sure to stir occasionally to ensure all of the paella gets heated more or less evenly.

Ingredients	Quantity	Preparation
Chicken	1 lbs	Chopped into pieces or strips
Sausages (I prefer spicy chicken)	1 lbs	Diced
Shrimp	1/2 lbs	Peeled & Deviened
Mussels	1 pound	Debearded & Scrubbed
Rice	2 cups	Rinsed
Olive oil	As needed (not more than 1/4 cup)
White Onions	1 piece	Diced
Red Peppers	1 large	Cut into strips
Tomatoes	2 pieces	Crushed
Garlic	1 tbs	Crushed
Chicken Stock Cube	1 piece
Chilli Powder	1/2 tsp
Paprika	1/2 tsp
Turmeric	1/4 tsp
Salt & Pepper	To taste
Frozen Peas	1 cup
Parsley	1/4 cup	Leaves only

Method:

1. Heat a little bit of olive oil in a frying pan.
2. Smoke the red peppers and shrimp (if not already cooked) and set aside.
3. Add the chicken & the sausages. Stir until you hear that the frying has started.
4. Stir in the chopped onions and garlic. Fry away gently for another 5 or so minutes until the onions start to change color. Turn off the flame.
5. Add 6 cups water to another deep saucepan and throw in the mussels. Boil for 5-10 minutes or until all shells are open.
6. Strain the mussels, leaving the liquid in the pot and set aside. Discard any mussels that do not open.
7. Add chicken stock cube and turmeric to the water & bring to a simmer.
8. Meanwhile, heat up the paella pan (or large stockpot) and add the contents of the pan containing the chicken, onion and garlic.
9. Once these start sizzling, throw in the rice and tomatoes. Make sure to spread evenly with a spatula.
10. Pour in enough of the yellow stock to cover the rice and a little more. Stir and boil very gently.
11. Add the spices, frozen peas, and arrange the mussels, shrimp and strips of red peppers around the pan.
12. Sprinkle the salt and pepper around the pan.
13. Cover and allow the paella to cook gently for around 20 minutes, turning the pan occasionally to ensure even heating. Add more stock if required to ensure rice cooks.
14. Garnish with parsley and serve!

Makes 8-10 servings, depending on how hungry your guests are.

Serving suggestions:

1. The paella can be reheated and served in a large frying pan. Just cover the pan with a lid or foil and put it on very low heat for 15-20 minutes.

Variations:

1. Experiment with the meats. Instead of doing all chicken, try a mix of chicken and fish or even rabbit.
2. Also, you could use clams instead of or in combination with the mussels.

Good Luck!