One Dish Heaven - Paella

Paella
(for 10 people)

5 large chicken legs
1 lb pork
20 slices of chorizo
2 lb fresh mussels
1 lb fresh squids
20 large shrimps
1 lb + 2 oz round rice or paella rice
2 large onions
2 lb tomatoes
1 red pepper
1 green pepper
1 yellow pepper
10 artichokes hearts
4 garlic cloves
6 oz fresh peas cleaned (or frozen)
1 bay leaf
7 cups + 1/2 chicken stock
2 saffran capsules
About 1 + 1/4 cups olive oil
1 Tbsp fresh chopped parsley
Salt and pepper




Steps:

Cut your chicken legs in halves.
Chop the pork in cubes.
Heat some olive oil in your paella dish (I use an All-Clad braise pan as I do not own a paella dish). When hot, brown all meats on all sides and set them aside.
Wash and brush your mussels and place them in a large pot.
Cook on high heat for a few mns until they open. Remove them but keep the juice they give out.
Heat some olive oil in a pan and cook the sliced squids for 5 mns. Set aside.
Heat some olive oil in a pan and cook the shrimps for 2 or 3 mns and set aside.
Blanch your tomatoes for 1 mn. Rinse them in cold water, peel them and remove the seeds. Chop them.
Heat your chicken stock.
Slice the peppers (remove all white parts and seeds).
Slice the onions.
Heat some olive oil in the paella dish and when hot, cook the onions and peppers until softer (on medium heat for at least 10 mns min.)
Add the tomatoes, the saffron, the bay leave and the rice, and mix well.
Cook for a few mns before starting to add the broth and mussel juice. Add a few ladlefuls and then add all the pieces of meat. Stir to make sure it does not gets sticky to the bottom, and continue with the rest of the broth. Do not cover your paella.
Cook the chorizo in a frying pan for a few mns (no oil is needed). Place on a paper towel to absorb the excess of grease.
10 mns before the end, add the peas and the artichokes hearts.
Chop the garlic and parsley and add them to the paella 5 mns before the end, along with all other ingredients set aside: the mussels, the squids, the shrimps and the chorizo.
Serve without waiting!


Classic Spanish Sangria

INGREDIENTS
1 lemon
1 lime
1 orange
1 1/2 cups rum
1/2 cup white sugar
1 (750 milliliter) bottle dry red wine
1 cup orange juice

DIRECTIONS
Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.