-
1
Prep the ingredients: Finely chop all the ingredients.
-
2
Sprinkle a little salt on the chicken.
-
3
Devein the shrimp; leave the shells on but remove the legs.
-
4
Remove the guts from the squid and cut into 1 cm strips.
-
5
Wash the clams by scrubbing the shells together.
-
6
Pre-heat the oven to 280C.
-
7
Dry roast the saffron.
-
8
Put a piece of aluminium foil in a paella pan, and toast the saffron threads until are fragrant and crispy.
-
9
In another pan, dissolve the soup stock cubes in 3 cups (600 ml) of water, and add the saffron while crumbling with your fingers.
-
10
Heat 2 tablespoons of olive oil in the paella pan, and brown the chicken wings.
-
11
Don't wipe the fat that renders from the meat.
-
12
Saute the sofrito (the paella base).
-
13
Saute the ingredients over medium heat, and simmer until there's no moisture over medium heat.
-
14
Add rice without rinsing it, and saute until translucent.
-
15
Add back the chicken wings, and pour in the warmed soup.
-
16
Add a little salt.
-
17
Simmer like this over medium heat for 5 minutes, shaking the pan around occasionally so that it cooks evenly.
-
18
Arrange the shrimp, squid, and clams on top evenly, and simmer for another 5 minutes.
-
19
Put the clams in facing down so that their flavor is absorbed by the rice.
-
20
Cover with a lid, turn the heat down very low, and steam-cook for about 15 to 20 minutes.
-
21
Turn off the heat and leave with the lid on to steam for another 5 minutes or so.
-
22
Arrange the bell peppers and cherry tomatoes nicely on top, and then drizzle 1 tablespoon of olive oil.
-
23
Bake the paella in a preheated 280C oven for about 10 minutes until the top is crispy and brown, and it's done!
-
24
Serve with lemon, and squeeze on the paella when you eat.
-
25
This is one I made on another day.
-
26
I omitted the squid and colorful peppers this time.
-
27
You don't need all the ingredients - just use what you have.
