[Aunt Clara]

Probably the ancestor of our locrio, this Spanish dish is very popular in our country. For this recipe you will need a special cooking pan called Paella that we show in the picture below.

Time: 40 Mins
Difficulty: Medium
Serve: 6 people

Ingredients:

• 3 cups of long grain rice
• 1 1/2 cup of water at boiling temperature
• 3 cups of fish stock at boiling temperature
• 3 tablespoons of mashed garlic
• 1 large onion cut into slices
• 1 teaspoon of pepper
• 1 1/2 tablespoon of rosemary
• 2 tablespoon of olive oil
• 1/4 cup of seedless sliced olives
• 1/4 cup of boiled peas
• 1 1/2 teaspoons of saffron threads or saffron powder
• 1/2 lb mussels
• 1/2 lb whole prawns
• The juice of ½ lemon
• 1/4 cup of red pepper cut into small cubes
• Salt

Preparation:

1. Steam the mussels until the shells open. Reserve. Remove the heads off the prawns and boil them at medium heat in the fish stock for 5 minutes.
   
2. Heat oil in the paellera and sauté the onion and garlic until the onion becomes transparent. Add rice, peas, pepper, rosemary and olives. stirring often. Add water, chicken stock (including the heads) and saffron. Adjust salt to taste.
   
3. Simmer at very low temperature for about 15 minutes. Add prawns, mussels and lemon juice and continue simmering until rice is tender. Remove the heads and serve immediately.

[ROSAny]

WILL I HAVE TO COVER THE RICE AT ANYTIME? iF I DON'T HAVE THIS PAELLERA CAN I SUBSTITUTE WITH ANYTHING ELSE? HOW WILL THE DISH BE AFFECTED?

[Aunt Ilana]

I use a non-stick wok. The only time I used a paellera it was a disaster.
After adding the rice, cover and cook on low flame.

[ROSAny]

Thanks Tia Iliana this dish sounds great for lent!

[petalda]

this recipe is great! I use extra garlic. great for those of you who really like garlic.