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Natalie's Paella

1 lb jasmine rice
3 tablespoons olive oil
3 garlic cloves, finely chopped
1 onion, finely chopped
4 tomatoes, ripe and cubed
14 tablespoon black pepper
12 cup shrimp broth
5 bay leaves
1 teaspoon saffron
8 pieces chicken, wings, drums
1 lb pork ribs, sliced
1 lb octopus, cooked and sliced
1 lb calamari, clean
8 jumbo shrimp, with head
6 mussels
1 lb clam, small
1 cup dry white wine
1 green bell pepper, cut julienne style
1 red bell pepper, cut julienne style
1 yellow bell pepper, cut julienne style
1 sprig cilantro


In a bowl, soak rice with water for 20 minutes. In extra large skillet/wok heat up oil, saute garlic, onion and tomato. Season with black pepper and add rice. Lightly saute and add shrimp broth, bay leaves and saffron, simmer. In another skillet fry up the chicken, pork ribs until semi-done and crunchy. Add octopus and calamari, stir and reserve to the side. Incorporate the mixtures of meats and shrimp, clams, to the jasmine rice skillet. Cover with aluminum and let it simmer 10 minutes. Add the dry white wine and simmer 20 more minutes. Decorate with bell peppers and cilantro.

Source: www.food.com