Paella a la Valenciana-Picante Grill

Paella a la Valenciana-Picante Grill

Ingredients:

3/4 cup of white wine

1 Lb. fresh mussels, well scrubbed

1/2 cup olive oil

Large pinch of saffron threads

2 tbsp. of hot water

2 fish fillets, cubed (any mild-flavored fish)

12-16 shrimp, shelled and deveined

2 skinless, boneless chicken breasts, cubed

6 oz. lean pork, cubed

6 oz. Spanish chorizo, sliced

6 oz. fresh green beans

6 oz. fresh asparagus tips

1 cup of green peas

2 onion, sliced

1 3/4 cup of short grain rice

3 3/4 cup of fish stock, hot

3 garlic cloves, chopped

1 red bell pepper sliced

1 green pepper sliced

Salt and pepper

Procedure:

Heat the wine and steam the mussels in a large pot, discard the ones that do not open. Reserve mussels and liquid separately.

Soak the saffron in hot water and let it infuse.

Season the pork with salt and pepper. In a large paella pan or casserole pan, heat half of the oil and cook the pork until brown, reserve on a plate.

Season the chicken and cook in the same oil, reserve with the pork and do the same with the chorizo.

Add more oil to the pan and sauté the onion, add the garlic and the peppers, stir-fry for 2-3 minutes then add the rice and stir one more minute.

Very carefully add the hot stock, the mussel liquid and the infused saffron.

Add green beans, asparagus and green peas.

Season with salt and pepper and cook uncovered at medium high heat for 10 minutes, then lower the heat and keep cooking until almost all liquid has evaporated.

Season the shrimp and fish and put it on top of the rice, cover the pan and let it steam 3-4 minutes.

Turn the heat off and let the paella stand for 10 minutes, covered.

Uncover and fluff the rice. Put the mussels on top of the rice.  

Enjoy!