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Cut a chicken weighing about 1.4 kg (3 lb) into 8 pieces and season them with
salt and pepper. Place the crushed backbone and the giblets in a stewpan,
cover with water, season with salt and pepper, bring to the boil and skim. Peel
and chop 2 onions, cut the white part of a leek and a celery stick into fine
strips and chop 3 garlic cloves. Add all the vegetables with a bouquet garni.
Wait until the stock comes to the boil again, then simmer for 1 hour.
Wash 500 g (180z) prepared squid, cut into thin strips and put in a
saucepan with some cold water. Bring to the boil, leave to boil for 5 minutes,
then cool and set aside.
Heat 4 tablespoons olive oil in a deep frying pan with a metal handle (or
use a paella pan) and fry the chicken pieces in it until they turn golden. Drain
them. Gently reheat the same oil and add 250 g (9 oz) chorizo cut into round
slices, then the squid, 2 sweet (bell) peppers, seeded and cut into thin strips,
and 2 chopped onions. Add a pinch of saffron and leave to soften, uncovered,
for 5-6 minutes. Add 6 large tomatoes (peeled, seeded and crushed) and
reduce for 5 minutes, still uncovered.
Measure the volume of400 g (14 oZ,2 cups) long-grain rice, tip it into the
pan and mix everything together. Place the chicken pieces on top, then add
12 scraped and washed mussels, 12 Venus clams (if available), a handful of
brushed and washed cockles and 8--12 langoustines. Strain the giblet stock
and measure two and a half times the volume of the rice, then pour into the
pan. Cover with foil, bring to the boil over the heat, then cook in a preheated
oven at 220°C (425°F, gas 7) for 25-30 minutes. Add 250 g (9 OZ, 1% cups)
frozen peas, stirring them into the mixture, and leave to cook for a further
5 minutes. Turn off the oven and leave the paella there for about 10 minutes
before serving, to allow the rice to finish swelling.