Paella
Serves 6
100 g cured pork neck
16 pcs chicken clubs with seasoning
250 g scampi tails
150 g squid rings
250 g fresh tuna
40 cooked mussels
Olive oil
4-6 garlic cloves
2 large onions
1 can Ferrer Sofrito sauce
1 red paprika
100 g peas (frozen)
100 g green beans or butterbeans
4 dl paella rice
1 litre fish, vegetable or chicken stock
White wine
Saffron or paella spice
Sea salt
Black pepper
Parsley
Lemon
Heat some oil in large paella pan over medium-low heat until hot. Cook the chicken clubs, shrimp tails, squid rings and the tuna. Remove them from the pan. Dice the vegetables and the pork. Add the diced pork, onions, paprika and rice to the oil. Add the saffron or paella spice, the sofrito sauce and some of the stock and the chicken clubs. Stir to combine, and bring to a rolling simmer. Let it simmer until the rice has absorbed the stock. Add more stock and let the rice cook until it is almost done. Return the squid to the pan and add the peas, beans and mussels. Use more stock or wine to moisten the paella if needed. Season with parsley, salt and freshly ground black pepper. Serve with lemon wedges, bread and red wine.