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Our Family Recipe for Mixed Paella
Our Family Recipe for Mixed Paella

Before you jump to Our Family Recipe for Mixed Paella recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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Initially, you should be very careful when food shopping that you don’t automatically put things in your shopping cart that you don’t want to eat. For example, if you have cereal for breakfast, do you ever stop to see what the sugar and salt content is before purchasing? One healthy alternative that can give you a great start to your day is oatmeal. Add fruits or spices to enhance the flavor and now you have a breakfast that can be a regular part of your new healthy diet.

All in all, it is not difficult to begin making healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to our family recipe for mixed paella recipe. To cook our family recipe for mixed paella you need 13 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook Our Family Recipe for Mixed Paella:
  1. You need 5 to 6 Chicken wings (the drumettes or the first section)
  2. Provide 1 Squid
  3. You need 8 Shrimp
  4. Provide 8 to 10 Asari or Manila clams (de-sanded)
  5. You need 2 Green, red, or yellow peppers for decorative purposes
  6. Get 1 Cherry tomatoes for decorative purposes
  7. Prepare 300 ml White uncooked rice
  8. Prepare 2 Soup stock cubes
  9. Get 2 1/2 cup Water
  10. Provide 1/2 grams Saffron
  11. Get 1/2 ※Onion
  12. You need 1 each ※ Green bell pepper and tomato
  13. Use 1 clove ※Garlic
Instructions to make Our Family Recipe for Mixed Paella:
  1. Prep the ingredients: Finely chop all the ※ ingredients. Sprinkle a little salt on the chicken. Devein the shrimp; leave the shells on but remove the legs. Remove the guts from the squid and cut into 1 cm strips. Wash the clams by scrubbing the shells together. Pre-heat the oven to 280°C.
  2. Dry roast the saffron. Put a piece of aluminium foil in a paella pan, and toast the saffron threads until are fragrant and crispy. In another pan, dissolve the soup stock cubes in 3 cups (600 ml) of water, and add the saffron while crumbling with your fingers.
  3. Heat 2 tablespoons of olive oil in the paella pan, and brown the chicken wings. Don't wipe the fat that renders from the meat.
  4. Sauté the sofrito (the paella base). Sauté the ※ ingredients over medium heat, and simmer until there's no moisture over medium heat. Add rice without rinsing it, and sauté until translucent.
  5. Add back the chicken wings, and pour in the warmed soup. Add a little salt.
  6. Simmer like this over medium heat for 5 minutes, shaking the pan around occasionally so that it cooks evenly.
  7. Arrange the shrimp, squid, and clams on top evenly, and simmer for another 5 minutes. Put the clams in facing down so that their flavor is absorbed by the rice.
  8. Cover with a lid, turn the heat down very low, and steam-cook for about 15 to 20 minutes. Turn off the heat and leave with the lid on to steam for another 5 minutes or so.
  9. Arrange the bell peppers and cherry tomatoes nicely on top, and then drizzle 1 tablespoon of olive oil.
  10. Bake the paella in a preheated 280°C oven for about 10 minutes until the top is crispy and brown, and it's done! Serve with lemon, and squeeze on the paella when you eat.
  11. This is one I made on another day. I omitted the squid and colorful peppers this time. You don't need all the ingredients - just use what you have.

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