Paella Mixta (Chicken & Sea Food Paella)

2 chicken breasts

500 g of clams & 500 g prawns

1/2 kg of mussels

300 g squid rings

3 cups of rice

1 - 2 liters of fish broth

1 tablespoon of saffron

1 red pepper

2 large tomatoes without skin

2 cloves of garlic

4 tablespoons olive oil

1 lemon

½ teaspoon ground pepper

salt & 1 bay leaf

1 tablespoon fresh chopped parsley

1 cup cooked peas (optional)

For starting cook the mussels, scraping clean the beard and all they have adhered to the shells. Place them in a covered pot with water and 1 bay leaf  for about 5 min. just until all of them are open. We take away the shell and put aside, leave some with one of the shells ( 4 -6) Keep the water. 

Fry lightly in the pan with olive oil the garlic, red pepper and finely chopped tomatoes & parsley.

Sopa de espárragos (Asparagus Soup)

1 handful of asparagus
1 clove of garlic
1 teaspoon sweet paprika
4 tablespoons extra virgin olive oil
A piece of bread
2 eggs
1 liter of chicken broth
few strands of saffron
olive oil
pine nuts


Cut the asparagus, discarding the hardest part. Wash and drain well.
In a pan put some olive oil and when hot, removing from the heat cook the finely chopped garlic. Add the paprika then.

Pollo en pepitoria (Pepitoria Chicken)

1 chicken (chopped)
2 onions
1 carrot
1 green pepper
1 glass of white wine
2 cloves of garlic
8 almonds
3 slices of bread
olive oil & salt
black pepper
1 bay leaf
few strands of saffron
1 - 2 boiled eggs

Add salt and pepper to the chicken pieces and lightly fry in a saucepan with olive oil.

Chop the onions, garlic, carrot and green pepper, put them to fry over low heat in a saucepan with some olive oil and season. When they start to turn brown add the golden chicken, bay leaf, saffron strands, 1 glass of water and wine. Close the pan and cook for 50-60 minutes in low-medium heat.

Fideua Valenciana (Fideua from Valencia)

400 grs. of thick noodles
400 grs. of monkfish (or another white fish with thick meat)
400 grs. of red shrimps
200 grs. of prawns
150 grs. of clams
150 grs. of mussels
1 - 2 quid (Optional)
3 ripe tomatoes
2 garlic cloves
1 liter of fish soup
olive oil
4 threads of saffron
1 tea spoon of cayenne
salt

Boil the mussels with 1 glass of water in a covered pot with some water and bay leaves until they open. We´ll use the remaining water later on.

Pour some olive oil in a pan and fry the shrimps and prawns for a maximum of 3-4 minutes. Leave aside.

Empedrado (Paella with beans)

300 g rice
200 grams of white beans
1 bunch of spring onions
2 dried red peppers
1 tomato
Olive oil
water
salt
parsley
saffron
paprika
laurel
(add some salty codfish is optional)



Soak the beans the night before. The next day the beans are put to boil in a pot with bay leaf.

Lightly fry peppers and garlic in a pan, set aside when the are ready.

Paella de Marisco (Seafood Paella)

250g prawns

1 squid or cuttlefish

1 kg of mussels

200 gr of clams

1 red pepper

1 green pepper

2 tomatoes

parsley

5 black pepper balls

2 or 3 cloves garlic

salt

Few strands of saffron

2 cups of rice round

5 glasses of water or seafood / fish broth

food coloring

Extra virgin olive oil

The first thing we do is cook the mussels, scraping clean the beard and all they have adhered to the shells. We put them in a covered pot with water and 1 bay leaf for about 5 min. just until all of them are open. We take away the shell and put aside, leave some with one of the shells ( 4 to 6) Keep the water. 

Olla Gitana (Gypsy Pot)

1/4 kg of chickpeas

1/2 kg of potatoes

1/4 kg of green beans

1/4 pumpkin

1 ripe tomato

1 small onion

Olive oil
 water & salt
paprika
saffron and mint

If the beans we used are dry soak them the previous night, if you use preserved beans they will be ready for cooking at any time. In a pot of water empty chickpeas and chopped green beans. Leave them cook for about 45 minutes.

After this cooking add chopped potatoes and pumpkin. We could do without the potato but then the stock would not be so thick.