Paella Mista for six hungry people!
6 drumsticks (cleave the bottom portion of the drumstick off)
6 large shrimps
1/2 pound of calamari rings
1/2 pound of bacon in cubes
1/2 pound of pork in cubes (pork chop meat)
1 pound of mussels
6 sea scallops
1/2 chopped onion
2 cloves of garlic, minced or garlic pressed
1 small tomato, cubed in 1cm peices
1 cup of cooked fava beans
The juice of one lemon
1 gram of saffron (3grams if it's powder)
3 bay leaves
1/4 cup chopped parsley
1 tea spoon of smoked paprika
Short grain rice (bomba is the best!)
3-5 liters Fish or vegetable stock (amount depending on the heat and other factors)
2 cups of white wine
Salt and Pepper
Making the Paella
At a low heat, heat the olive oil until is hot, but not smoking. Add the chicken first, then the pork, then the bacon, then the onion and finally the garlic. The pan will begin to turn brown on the bottom, add the tomatoes to 'clean' and prepare the pan for the next ingredient. After the paella pan is 'clean' again, add the calamari and fava beans. When the calamari are white, add the stock until it covers the rivets. After the liquid evaporates, you will see the rivets again. When you can see the rivets, add the rice (see picture). With the spoon, lightly move the rice, without stirring too much. Add all the herbs and spices. Add the wine, stirring a little bit in a crossing gesture with the spoon. When the rice is almost cooked, add the shrimps, sea scallops and the mussels. Turn the heat off! Immediately cover the pan with tin foil (the vapor will cook the seafood). The big secret for a perfect paella is allow the bottom of the pan to get brown, being very careful not to burn too much!
After the paella is ready, allow the dish to rest for 5-10 minutes before eating. Remove foil, squeeze a lemon on top and it's ready!!!