First some warnings. Virtually every country in the English Mediterranean coast (and even many of the Interior) has 'his' recipe for paella. We denote the paella Valenciana, the one with fish, meat and vegetables. But even in this case, write down a recipe for making paella is almost impossible, especially with regard to vegetables and fish. Vegetables, they are subject to seasonality, for example in spring / summer, we put artichokes and asparagus, which is impossible in the fall or winter. The same goes for fish, subject, in addition to seasonality, including the availability of the market. One thing should be avoided: the use of frozen or deep frozen or preserved (with the exception of peas, when you are out of season). The ingredients that we will, therefore, are more indicative than anything else, and you can replace them with others, depending on time of year, the availability of the market and also on your taste.
Ingredients:
meat: chicken into very small pieces (for convenience you can also use chunks of chicken breast), sausage, stew beef, diced ham, pork costoline.
fish: mussels, clams, large shrimp (and / or shrimp, and / or shrimp), squid fillets, hake fillets, small mullet or sardines clean.
vegetables: red and yellow bell pepper, green beans, artichokes and asparagus (in season), zucchini, peas (fresh if possible, alternatively, frozen), onion. Rice
type 'parboiled'.
broth.
Saffron.
cumin seeds.
Garlic.
Oregano.
Chili.
Extra virgin olive oil.
Preparation.
it is key to the pan used to be big, very wide, with a flat bottom and low sides. Now in many supermarkets and stores of household are special pans.
Cut the chicken into small pieces, put the pieces to marinate in a pan with garlic, pepper and oregano.
Cut the peppers into strips, salt, and cook in the oven until they roast.
Clean the artichokes and put them in water and lemon.
In saucepan saute the onion with plenty of oil. Add the chicken (which you will clean the marinade) the sausage into small pieces, stew and pork costoline. Have to go to very high heat until the meat is cooked outside, then lower the heat, add the raw beans, asparagus (only the green part) and artichokes sliced \u200b\u200bnot too thin. After a few minutes add the rice, you make toast, then cover with boiling broth, in which you melted two sachets of saffron, and put the cumin seeds. From this point on, the paella should never be mixed, according to the classic recipes, but in any case, less blended, the better. As the rice is dry, add more broth, just to cover everything. A half-cooked rice, add zucchini cut into sticks, peas, if they are fresh, and fish. Towards the end of cooking, place the peas (if you use frozen ones) and cubes of ham. When cooked, decorated with peppers, which will have a radial pattern, alternating a yellow stripe and a red one.
Bring the pan to the table and serve.
caution: As you've seen a lot of the ingredients are, so we dosarli very well. Then, for each diner, a calculated costolina pork, two or three pieces of chicken and sausage stew, two handfuls of rice, four or five mussels and clams, a shrimp or two, and / or shrimp, and / or shrimp one or two mullet or sardines. Another important thing: it is almost impossible to make the paella for two or three people, unless they want to eat paella for the next five days (though the paella is almost the most advanced and heated to that expressed good).
As for the wine, I believe that there is no pot in the world that allows greater freedom of choice. An intense white, a rosé wine, a soft red, the only criterion should be to your taste. I would like to report an original idea, ie a very dry sangria, sugar free, made with red wine young, peaches, a little lemon, a little cinnamon and cloves, served very cold.
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