Paella
1 pond boneless chicken breats, cut into 1-inch pieces 1/2 pound medium or large shrimps, cooked 18 small mussels, cooked 1/2 pound squid no tentacles, cut into 1/2-inch wide rings 1 pound firm fleshed white fish, cut into 1-inch pieces 1 can minced clams 1/2 cup olive oil Generous pinch of saffron threads 1/2 teaspoon achiote 1 medium green bell pepper, chopped 1 medium red bell pepper, chopped 1 large onion, chopped 1 large tomato, chopped 4 garlic cloves, crushed 1 teaspoon coarse salt and freshly ground pepper 1 teaspoon paprika 2 tablespoons minced fresh parsley 1 bay leaf, crumbled 3 cups short-grain rice 2 cups clam juice 4 cups water 1 can peas, drained 1 samll jar sliced pimientos, drained
Season the chicken and the fish. Marinate for an hour covered. Heat 1/4 cup of olive oil in a pan over medium-high heat. Cook the chicken and the fish. Remove from pan and reserve. Add the rest of the olive oil to the same pan. Sauté achiote and safron for a minute. Remove achiote seeds. Make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add peppers, tomatoes, bay leaf, paprika, salt, and pepper and cook until the mixture caramelizes a bit. Fold in the rice and stir-fry to coat the grains. Pour in water and clam juice and simmer for 3 minutes, gently moving the pan around so the rice cooks evenly and absorbs a little bit of the liquid. Add chicken and seafoods. Give the paella a good shake and let it simmer, without stirring, for about 15 minutes. Stir paella again and cooked for 10 more minutes. During the last 5 minutes of cooking, add the peas to the paella. Garnish with pimiento morrones. Enjoy!