Description
As this paella is done on the campfire, this recipe dispenses with the saffron and seafood to makes things simple. Food coloring can be substituted with saffron and other ingredients added: squid, shrimp, mussels, clams, rabbit, peas or fresh baby broad beans. Substitute water with meat or fish broth for extra flavor.
- ½ cup oil
- 1 chicken, cut in pieces
- 3 lb pork ribs, cut in bite size pieces
- 3-4 tomatoes, coarsely chopped
- 2 green bell peppers, diced
- yellow food coloring
- 3 cups rice
- 6 cups water
Ideally, use a paella pan. If you don't have it, a large pan will do.
For a more flavourful sofrito and a paella with even more taste, add 1 large onion, finely chopped, shortly after adding the diced pepper and 4 cloves garlic, finely chopped, 2 minutes before adding the rice.
If using, small clams or mussels can be added directly to the pan or steamed beforehand –if this is the case, mix this liquid with the water to cook the rice. Estimate ½ lb of each.
If using shrimp, peeled and de-veined, boil briefly the heads in water and use the drained liquid to cook the rice –adding water as required. Estimate ½ to 1 lb of shrimp.
Add 1 can cooked peas after adding the rice if you long for more vegetables.
Garnish with strips of roasted red pepper, if wished, just before the rice finishes cooking.
