MIXED MEAT AND SEAFOOD PAELLA FROM PALMA
On a recent visit to Palma, Mallorca, we made this meat and seafood paella in a pan large enough to serve about 40 people, a common practice for community gatherings and festivals throughout Spain. The recipe has been scaled to serve 8.
Provided by Michael Powers
Categories World Cuisine Recipes European Spanish
Time 2h10m
Yield 8
Number Of Ingredients 22
Steps:
- Bring a large pot of lightly salted water to a boil. Add green beans and cook uncovered until bright green in color, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Place parsley, garlic, saffron, and salt in a small bowl or mortar. Mash into a paste.
- Heat oil in a large skillet over medium heat. Add pork and rabbit and cook, stirring frequently, until browned on all sides and cooked through, 12 to 15 minutes. Transfer meat to a platter. Repeat cooking, stirring, and transferring, this time with the chicken pieces. Add squid to the skillet. Cook and stir until slightly tender, 4 to 5 minutes. Transfer cooked squid to the platter.
- Place tomato, onion, and red pepper in the skillet; cook and stir until softened but not browned, 2 to 3 minutes. Return the cooked pork, rabbit, chicken, and squid to the skillet. Stir in the garlic-parsley paste, the green beans, rice, peas, and lemon juice. Cook until peas are tender, 2 to 3 minutes.
- Pour chicken stock into the skillet. Stir and bring to a boil; reduce heat to low and simmer until rice is more tender, about 10 minutes. Tuck the shrimp and mussels into the paella and simmer until shrimp is opaque and rice is fully tender, about 10 minutes more.
- Discard any mussels that do not open. Season paella with pepper. Remove from heat and cover to let rice absorb any excess liquid, about 10 minutes. Garnish with lemon wedges and parsley sprigs.
Nutrition Facts : Calories 907.7 calories, Carbohydrate 78.2 g, Cholesterol 259.6 mg, Fat 38.9 g, Fiber 6.3 g, Protein 59.9 g, SaturatedFat 9.4 g, Sodium 831.8 mg, Sugar 5.3 g
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Wendy Kosinski
[email protected]This paella was a great way to get my kids to eat seafood. They loved the shrimp and mussels.
Renee Whitwam
[email protected]This paella was delicious, but it was a lot of work to make. I think I'll only make it for special occasions.
collins okewa
[email protected]I've made this paella several times and it's always a hit. It's a great dish for a special occasion.
ingabire mireille
[email protected]This paella was a bit too spicy for my taste, but my husband loved it.
Winnie's MicroFarm
[email protected]I made this paella for a party and it was a huge success. Everyone loved it!
Greta Zyba
[email protected]This paella was a great way to use up leftover seafood. It was easy to make and very tasty.
IAM Mimi
[email protected]I'm not a huge fan of seafood, but I really enjoyed this paella. The meats were cooked perfectly, and the rice was very flavorful.
Dakari Richards
[email protected]This paella was a bit bland for my taste. I added some extra spices and it was much better.
kaspa kay
[email protected]I followed the recipe exactly, but my paella turned out too salty. I think I will use less salt next time.
Syl Khaire tv
[email protected]This paella was flavorful and delicious. The seafood was cooked perfectly, and the rice was fluffy and tender.
Jaden Lockwood
[email protected]I love how easy this paella was to make. I was able to get it on the table in under an hour, and it was a huge hit with my guests.
Seaera Ross
[email protected]This paella was a hit with my family! The combination of meats and seafood was delicious, and the rice was cooked perfectly. I will definitely be making this again.