MARTA’S PAELLA

Ingredients for 6

1 green pepper

1 onion

2 small tomatoes

3 cloves of garlic

2 artichokes (or you can use green beans, peas, etc.)

7 ounces of pork chop cut into small pieces

7 ounces of chicken or sausages also cut into small pieces

12 mussels

12 clams

6 large shrimp

6 large prawns

1 cuttlefish

Fish stock (2 cups of stock for one cup of rice)

1/3 of a cup of rice per person

1 roasted red bell pepper

Virgin olive oil

Salt and pepper

1. Chop the sofrito vegetables very small (green pepper, onion, garlic, and tomatoes)

2. Remove the hard outer leaves from the artichokes, cut the tops off. Cut them in quarters and then in slices. Add lemon to avoid oxidation.

3. Remove the skin and the seeds from the roasted bell pepper and cut it into strips.

4. Steam the mussels and the clams. Reserve for later.

5. Pour olive oil in the paella pan and sauté the shrimp and prawns for about 2 minutes on each side. Remove them from the pan.

6. Do the same with the cuttlefish.

7. Saute the pork and the chicken.

Saute the artichokes.

8. To make the sofrito, first cook the onions. Sauté them for a while, the longer, the better. Then add the green pepper, and when it is almost done, the garlic. The last ingredient in the sofrito is the tomatoes.

9. Add the rice and mix well to make sure it absorbs all the flavors.

10. It is time to incorporate the meat, the cuttlefish, and the artichokes in the Paella.

11. Add the fish stock. Let it cook until the rice is almost done.

12. Turn off the heat and arrange the mussels, clams, shrimp, and prawns on top of the paella.

13. Place the roasted red pepper strips on top of the paella.

14. Cover the Paella and let it rest for 5 minutes.

Paella is ready to eat.