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  • Paella

    1 vote
    Paella
    Servings: 3
    by John Allred
    4 recipes
    >

    Ingredients

    • 50g Red onion, 2mm dice
    • 10g Garlic, peeled, minced finely
    • 180g Rice, Bomba
    • 20g Tomato, sundried, rehydrated in waem water, 2cm dice
    • 500ml Chicken stock, white
    • 10g Parsley, Italian, stalk removed, leaves chopped roughly
    • 250g Clam, little neck, 12 each
    • 110g Calamari. fresh, prepared (Or Abalone)
    • Salt plain, to taste
    • White freshly ground perrer, to taste
    • 40g Jamon Pata Negra (Bellota Paleta), 12 slices, and cut

    Directions

    1. Saute the onion in olive oil until soft without colour.
    2. Add the garlic; cook briefly without colour.
    3. Add the rehydrated sun dried tomato.
    4. Add the bomba rice, squid ink& chicken stock; stir to combine.
    5. Bring all of avove to the boil, turn down to simmer for 5 min.
    6. Place the clams evenly spaced pver the surface of the rice(hinge side down); allow to cook a further 10 min.
    7. In a bown season the prepared calamari; together with10 ml extra virgin olive oil.
    8. Place the calamari on the surface of the paella between the clams. Cook for a further 4 min.
    9. Take the paela form the heat source; sprikle with the chopped Italian parsley.
    10. Lay the slices of Jamon over the surface of the paella just prior to serving.

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