Paella - Andalusian style

During our recent holiday in Andalusia, Spain we enjoyed the local paella which is prepared with various ingredients of choice. Vegetables, meat, seafood or a combination of any of these can be used to prepare this flavorful local dish.
Fresh fish and shellfish are plentiful in Andalusia making it a haven for seafood lovers.
I was lucky enough to have a cooking lesson on how to prepare this Andalusian festive meal right at the property we were staying in, and was able to photograph the various stages of preparation to share on this blog.

Ingredients

1/2 chicken cut into bite size pieces
2 lbs white fish (including mussels and squid)
10 prawns
2 bell peppers
Zucchini one chopped
Onion - 1 chopped
Garlic optional
2 medium ripe chopped tomatoes ( can be blended or pureed)
3 cups of Spanish rice( short grain)
7 cups of broth ( if made with fish heads, prawn heads, and vegetables will be a better paella than plain water)
Olive oil - enough to cover the bottom of the paellera pan
A bit of saffron or food coloring
Salt to taste
1 level teaspoon of sweet red paprika
2 lemons for decoration

Method

Pour enough oil into the flat pan or paellera to cover the bottom.

Heat the oil until hot, add the diced vegetables except the tomato.  Keep stirring.

When the vegetables are cooked add the chicken and brown lightly

Add the white fish to the paellera ( small shell fish and calamari rings)

Add the food coloring and the paprika, stir quickly, and make sure that nothing sticks to the bottom

While the fish and chicken are cooking add the pureed tomato and stir.

 Add the rice and stir.  Make sure that there are no ingredients sticking to the bottom of the pan.

Add about two thirds of warm broth to cover all the ingredients, ensuring that the rice is covered with broth

 Do not stir the rice once the liquid has been added.

Cook everything for about 10 minutes on high heat, tasting for salt
Adjust the heat so the liquid just simmers gently for about 10 minutes.

Add the mussels on the top, poking gently half way into the rice.

 Add the remaining broth.

Add the prawns decoratively on the top. Press the prawns gently into the rice

The paella is done when the liquid is fully absorbed

Take the paella off the heat and let stand for 10 minutes before serving.  Cover with aluminum foil during the 10 minutes.

Cut the lemons into quarters and decorate the top.  Serve and enjoy