Paella as recommended by Club Latino
 (* prepare at your OWN risk)

Ingredients, for 10 persons

1/2 a liter of Olive oil
1/2 Pound chicken thighs (rabbit works better)
1/4 Pound of red bell peppers
1/4 Pound of tomatoes
  5 Garlic cloves
1/4 Pound of green beans
1/2 Pound of shrimps
1/2 Pound of mussels
1/2 Pound of squid
1/2 Pound Small clams
  2 Pounds of rice
  2 liters of water
    A bit of saffron
1.5 Tablespoons of salt

Procedure

There are many ways to cook paella, in the same way that are many kinds
of paella. If seafood is primarily used then we have a “Paella de mar”, while a
paella de campo” contains mainly meat. This following recipe is a simple, easy to do
paella containing both meat and seafood.

1st Step

	The chicken should be browned in olive oil until it has taken a golden color.
While chicken is browning cut peppers and tomatoes into small pieces (~ 1/2 an
inch). Once chicken is browned, add the peppers and the tomatoes and continue to
sauteed together with the chicken. Allow plenty of time, you know when it is time
to move to the next step when the tomatoes and the peppers have the texture of a
paste. Now is when the garlic is added. Instead of cuffing it, it is preferred to
hammer it using the back of the knife. The motivation for following this order is
the different time each ingredient takes to cook. The garlic cooks almost
immediately, white the chicken may take 15 to 20 minutes. This way is slower, but
provides you the occasion to enjoy a cup of wine while you cook with your friends.

2nd Step

	Now it is time to add the squid, shrimps, mussels, clams and the green beans
to saute with the rest of the mixture. Note: fresh clams and mussels should be
soaked in water for about 30 minutes to remove sand. In 20 more minutes we are
ready to odd the rice and the water. The usual rule is 2.5 parts of water per 1 part
of rice (in volume). Also include the salt at this point. It is preferred to add the
salt in just one occasion, at the end. The reason is that by tasting the flavor of the
water you can get an idea of how salty the poella will be. (If one was careful with
the wine during the first step...) In Spain it is used 1.5 tablespoons of salt for 10
people. However, one has to remember that the meals ore usually more sally in
Spain. Maybe for a party used to eat in America it is more adequate to use 1
tablespoons of salt (start with 1 Thsp. you can always add later, hard to take
away!.)


3rd Step

	Now it is time to decorate the paella with the usual yellow color. This is done
by including the saffron. The saffron it is hammered first and then added to the
boiling water, let stand for 20 minutes. After this point, the paella is left
untouched. Stirring is not recommended, furthermore is preferred to hove part of
the rice in the bottom of the pan lightly burned. This burned rice, called “socorat”
provides a peculiar taste to the dish. The poella is done when the water has
disappeared, both by evaporation and absorption by the rice. It is the tradition in
order to prove to your friends that the poello is perfect, to lean the pan to the
vertical position. A good poella is supposed to stick to the pan even in that position.
This test should be skipped if the party is hungry!

Enjoy!