Paella for six
100 g air-dried pork neck
6–10 seasoned chicken legs
250 g small saltwater crab tails in shell
150 g calamari rings
250 g fresh tuna or porbeagle
40 cooked mussels in shell
Olive oil
4–6 crushed cloves of garlic
2 large yellow onions
1 tin Sofrito tomato sauce or crushed tomato
1 red sweet pepper
200 g frozen peas and string beans or broad beans
4 dl paella or risotto rice
1 l fish, vegetable, or chicken stock
White wine
Saffron, sea salt, black pepper
Chopped parsley and lemon wedges for decorating
Pour a good amount of olive oil in a paella pan and fry the chicken legs, crab tails, calamari rings, and cubed tuna. Move aside for awhile. In the same oil, brown the diced ham, onions, red pepper and rice. Add the saffron, Sofrito sauce, part of the stock, and chicken legs. Simmer in low temperature and add hot stock once the earlier added stock has been absorbed. Once the rice is half-done, add the calamari, peas, and beans. Use the stock and white wine if you need more moisture in the paella.
Once the dish is ready to be served, check the taste and add the
crab, fish, and mussels. Decorate with chopped parsley and lemon
wedges. Serve with country bread and red wine.