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PAELLA
8 tbspoons of TERRA DELYSSA’s extra virgin oil
1/2 cup of rice
20 shrimps
20 mussels
20 clams
2 boneless chicken breasts (strips or chunks)
1/4 cup of peas
1/2 small can of red pepper
100 g (3,5 oz) TERRA DELYSSA’s artichokes hearts
1 cube of fish bouillon
saffron, pepper, salt
5 tablespoons of tomato sauce
3 cloves of garlic
1 medium onion
extra large frying pan
Boil 1/2 cup of water with a cube of fish bouillon, and keep it hot over low heat.
Clean the mussels and the clams, and make it open in a separate pot with salt and pepper,
and reserve them for later. Heat the oil before adding the ingredients. Peel and chop the garlic,
chop the onion in small pieces and add to the garlic. When the onion is are golden brown,
add the tomato sauce and simmer all together. Add the chopped squids, chicken cut in small pieces,
artichokes hearts. Simmer for about 10 minutes. Add the rice, spices, simmer while stirring for 5 minutes,
and then pour in fish bouillon to fill the pan. Boil about 10 minutes, add the sweet peas, the red peppers,
the mussels, the shrimps and the clams. Keep cooking until the rice is cooked, and stir from time to time
to prevent rice sticking to the bottom of the pan. Keep adding water as necessary.
When the water evaporates completely, and the rice is done, turn the fire off, cover the pan and let it
rest for 5 minutes before serving. Serve with lemon quarters.
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