Since I lived in Spain way before college I always loved eating Spanish Paella. Of course much as any traditional national dish there are hundreds of ways to make it and each family has his/her own recipe they follow. I have always loved most those made with chicken and shellfish along with some vegetables of course. This is certainly not the cheapest of dishes to make due to the amount of shellfish, but also this feeds easily 8 hungry people. I made this paella a few weeks ago in honor of the daughter of some friends of ours as since she studied abroad in Spain she has been missing a good paella. Also that same day thanks to my dance daughter I decided to make Spanish tortilla as a started and some home made Sangria to go along with the whole meal.
4 tbsp of extra virgin olive oil
1 package of saffron rice (yes I cheat, but the price of saffron here in the States is absolutely crazy)
8 chicken drumsticks
1 diced Spanish onion
1 pound of sliced squid
1 pound of shrimp
1 pound of mussels
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
2 cups of frozen peas
In a paellera warm up the olive oil then place the chicken and brown all sides, about 7 minutes.
Remove the chicken and place it in a large bowl and sautée the onions, then add the rice and enough water to fully immerse the rice.
place the drumsticks all around the rice, then all of the seafood and vegetables.
Cover the paellera and let it simmer for about 20 minutes.
Check from time to time to see if you need to add a bit more water.
Once everything is cooked, remove from heat and cover it with newspaper and towels and leave it resting for 10 minutes, then it is ready to be eating.