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Paella A La Barcelonesa Recipe
|White fish||1⁄2 Pound|
|Garlic||2 Clove (10 gm)|
|Water||8 Cup (128 tbs)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Pork spare ribs||1⁄2 Pound|
|Peas||1⁄2 Cup (8 tbs)|
|Rice||3 Cup (48 tbs)|
|Hard boiled eggs||2|
Calories 2660 Calories from Fat 1234
% Daily Value*
Total Fat 146 g224.4%
Saturated Fat 43 g215.1%
Trans Fat 0 g
Cholesterol 750.6 mg250.2%
Sodium 2812.4 mg117.2%
Total Carbohydrates 179 g59.6%
Dietary Fiber 22.2 g88.9%
Sugars 20.5 g
Protein 139 g277.9%
Vitamin A 85.4% Vitamin C 254.1%
Calcium 48% Iron 130.6%
*Based on a 2000 Calorie diet
Cut squid in rings and white fish in small pieces.
Mince the onion, peel and chop the tomato, chop the garlic, and slice the green; pepper.
Put mussels and shrimp in water to cover and cook until mussels open.
Remove one shell from each mussel and set mussels and shrimp aside.
Put 8 cups of water to boil.
Heat 3/4 cup olive oil until it bubbles, then fry the chicken, the spare ribs, and the sausages.
Remove them when browned, and in the same oil, fry the onion until golden.
When the tomato liquid reduces, lower flame and add the paprika, garlic, and green pepper.
When these are well mixed and fried, put the chicken, spare ribs, and sausages back in the pan.
Stir in the rice.
Brown it over a good fire while stirring for about 5 minutes.
Add the rings of squid, the boiling water, the peas, the saffron dissolved in a little of the boiling water, and salt to taste.
Stir for the last time.
Add the cooked shrimp, mussels, and canned artichokes by inserting them in the rice without stirring.
Continue cooking at a high temperature until the liquid is absorbed, then let rice simmer until done.
Total cooking time should be about 20 minutes.
note: You may omit one or more of the fish, shellfish, meats, and vegetables if you choose.
For an even more luxurious paella, garnish it with sliced, cooked lobster, sliced hard-boiled eggs, and canned pimiento cut in strips.