Grau Family Paella Recipe
- 4 chicken legs
- 11⁄2 pounds pork ribs or pork fillet
- 1⁄2 cup extra-virgin olive oil
- 1 tablespoon salt, plus additional to taste
- 12 large shrimp, peeled and deveined
- 8 mussels
- 1 small red bell pepper, cored, seeded, and cut into 3⁄4-inch strips
- 1 small yellow bell pepper, cored, seeded, and cut into 3⁄4-inch strips 1 small green bell pepper, cored, seeded,
- and cut into 3⁄4-inch strips
- 11⁄2 pounds green beans, trimmed
- 1 large tomato, cored and diced
- 1 medium onion, peeled and diced
- 4 garlic cloves, peeled and minced
- 2 cups long-grain rice
- 2 tablespoons paprika
- 6 cups water, fish stock, or chicken stock
- 1 pound king crab legs (precooked, available at most seafood counters)
- 4 littleneck clams (precooked,available at most seafood counters)
- Pinch of saffron
Instructions:
You can substitute different kinds of seafood or vegetables for those in this recipe, such as scallops for the clams and mussels, or add more shrimp or lobster instead of using crab legs. Use what is fresh and in season. You will need a 16- to 18-inch paella pan set over two burners for this recipe, or you can use two large cast iron skillets, dividing the paella between them.
- Cut the chicken off the bone into chunks and cut the pork ribs into 3-inch lengths or the pork fillets into cubes.
- Add the oil to the paella pan or skillets over medium heat, and add 1 tablespoon salt to the oil. When the oil is hot, add the chicken and pork, and cook until they just begin to brown, about 5 minutes.
- Add the shrimp and mussels. Remove the shrimp as they turn pink and the mussels as they open, setting aside. Discard any mussels that do not open. Continue frying the chicken and pork until it is fully browned.
- Add the bell peppers and green beans and cook for 2 minutes. Add the tomatoes, onions, and garlic and cook for 2 more minutes. Mix in the rice and add the paprika. Let the paella cook for 2 minutes longer.
- Season the water or stock with the saffron and then add it to the pan. Distribute the rice evenly and then do not stir the rice again. Taste and season with more salt. Boil the paella until the stock is half absorbed.
- Remove the top shells from the mussels and discard them. Discard any mussels that don’t look good. Garnish the paella with the shrimp, clams, mussels, and crab, arranging everything so it is evenly distributed over the paella. Simmer until the rice is fully cooked and has a crust on the bottom.