Paella Valencia

10 servings
500 gram boneless chicken breasts, cut into 2-inch pieces
40 gram smoked paprika
100 ml olive oil
40 gram salt
200 gram prawns, peeled
500 gram chorizo, cut into chunks
100 gram chopped onion
50 gram minced fresh garlic
200 gram calamari
350 gram clams
200 gram peas
24 each mussels
1 green peppers, seeded and cut into strips
½  red peppers, seeded and cut into strips
200 gram seeded, chopped tomatoes
1.5 liter fish or chicken  stock
400 gram short grain Spanish rice (Bomba) or
100 ml brandy
½  teaspoons saffron, ground into a powder with mortar and pestle
Freshly ground black pepper
1 lemon

Cut up the chicken breasts and marinate with paprika, olive oil, and salt. Be sure all of the chicken is well coated.

In individual, shallow baking pan or Paella on a hot stove, add the remaining olive oil.

Sauté the chicken in the olive oil until brown. Add the chorizo and cook for 5 minutes.

Add the onion and garlic and cook for several minutes longer.

Add the shrimp, calamari and scallops and cook for 10 minutes.

Add the peas, mussels, red and green peppers, tomatoes, and 6 cups of the reserved stock.

In a small bowl, mix together the brandy and the ground saffron. Add the broth and brandy mixed with saffron.

Cover pan and cook for 10 to 15 minutes until rice is al dente and all water is absorbed. If you need more broth, add to it.

Season with freshly ground black pepper to taste.

Before serving squeeze lemon over all.

Arrange on platter artfully, with mussels around the sides and shrimp poking out.

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