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1
Combine the ingredients.
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2
Cut the red bell pepper and asparagus into bite-sized pieces.
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3
Mince the onion.
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4
Peel the shrimp and trim off the legs and tail with scissors.
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5
Cut the chicken and squid into bite-sized pieces.
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6
Melt the butter in a frying pan.
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7
Season the chicken with salt and pepper, then cook until crisply browned.
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8
(The juice released from the chicken will be used later, so save it and set it aside.)
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9
In the same frying pan, melt more butter and cook the shrimp until they change color.
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10
The above steps are the preparations to be done in the morning.
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11
Heat olive oil in a frying pan and cook the garlic and minced onion over medium heat until transparent.
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12
(Be careful of any spattering oil!!)
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13
Add the rice and after cooking for a short time, pour in the white wine.
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14
Reduce the heat to low and add the previously combined ingredients.
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15
Add the chicken juice to the pan and slowly cook over low heat.
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16
(You can leave it alone for a little bit.)
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17
Once the liquid has boiled down and the mixture is thick enough that you can see the bottom of the pan when stirred, turn off the heat.
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18
Arrange the clams, shrimp, squid, chicken, red bell pepper, and asparagus on top in a presentable fashion.
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19
Pour in 50 ml of water and reduce the heat to low.
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20
Simmer for 15 minutes (turn the heat to high for the last 10 seconds!!
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21
), stop the heat, and let it steam for 15 more minutes.
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22
Open the lid and garnish with parsley to finish.
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23
The delicious paella is complete.
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24
If the rice appears slightly undercooked, cover with the lid again and let it steam for 10 more minutes.
