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Receta Paella

by John Allred

Ingredientes

50g Red onion, 2mm dice 10g Garlic, peeled, minced finely 180g Rice, Bomba 20g Tomato, sundried, rehydrated in waem water, 2cm dice 500ml Chicken stock, white 10g Parsley, Italian, stalk removed, leaves chopped roughly

250g Clam, little neck, 12 each 110g Calamari. fresh, prepared (Or Abalone) Salt plain, to taste White freshly ground perrer, to taste 40g Jamon Pata Negra (Bellota Paleta), 12 slices, and cut

Direcciones

1. Saute the onion in olive oil until soft without colour.
2. Add the garlic; cook briefly without colour.
3. Add the rehydrated sun dried tomato.
4. Add the bomba rice, squid ink& chicken stock; stir to combine.
5. Bring all of avove to the boil, turn down to simmer for 5 min.
6. Place the clams evenly spaced pver the surface of the rice(hinge side down); allow to cook a further 10 min.
7. In a bown season the prepared calamari; together with10 ml extra virgin olive oil.
8. Place the calamari on the surface of the paella between the clams. Cook for a further 4 min.
9. Take the paela form the heat source; sprikle with the chopped Italian parsley.
10. Lay the slices of Jamon over the surface of the paella just prior to serving.

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