Rice Barcelona Style - (Paella A La Barcelonesa)

Recipe Ingredients

1/2		Tender chicken - cut 6 or more pieces
		Chicken liver and giblets - - (optional) each cut in half
1/2 lb	227g / 8oz	Squid - cleaned - cut in rings
1/2 lb	227g / 8oz	Any white fish - cleaned - cut in small pieces
1 lb	454g / 16oz	Onion - minced (medium)
2 lbs	908g / 32oz	Tomatoes - peeled and chopped (medium)
2		Garlic cloves - peeled and chopped
1		Green pepper - seeded and sliced
2		Mussels - cleaned
1/2 lb	227g / 8oz	Shrimp
8 cups	1896ml	Water
3/4 cup	177ml	Olive oil
1/2 lb	227g / 8oz	Pork spare ribs - in small pieces
12		Pork sausages - - (cocktail size)
1 teaspoon	5ml	Paprika
1/2 cup	118ml	Peas
1		Saffron
3 cups	480g / 16oz	Rice
6		Canned artichokes
		Salt - to taste
		Optional Garnish
2		Hard-boiled eggs - sliced
1		Lobster tail - sliced
2		Canned pimientos - cut in strips (2 to
		3)

Recipe Instructions

Put mussels and shrimp in water to cover and cook until mussels open. Remove one shell from each mussel and set mussels and shrimp aside. Put 8 cups of water to boil.

Heat 3/4 cup olive oil until it bubbles, then fry the chicken, the spare ribs, and the sausages. Remove them when browned, and in the same oil, fry the onion until golden. Add tomatoes. When the tomato liquid reduces, lower flame and add the paprika, garlic, and green pepper. When these are well mixed and fried, put the chicken, spare ribs, and sausages back in the pan.

Stir in the rice. Brown it over a good fire while stirring for about 5 minutes. Add the rings of squid, the boiling water, the peas, the saffron dissolved in a little of the boiling water, and salt to taste. Stir for the last time. Add the cooked shrimp, mussels, and canned artichokes by inserting them in the rice without stirring. Continue cooking at a high temperature until the liquid is absorbed, then let rice simmer until done. Total cooking time should e about 20 minutes.

Source:
Barbara Norman

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