Ingredientes para 4 personas:

400 gr de arroz

200 gr de pollo deshuesado

200 gr de lomo de cerdo

1/2 k de calamares

1 k de mejillones

½ k de almejas

14 langostinos

1 pimiento verde

½ pimiento rojo

1 cebolla

4 tomates

3 dientes de ajo


Pimienta y sal

Vino blanco

1 limón

Azafrán o cúrcuma

Aceite de oliva

Para calcular el agua, se pone la misma medida de arroz, tres veces (si se pone un vaso de los de agua de arroz, pues tres vasos de agua en total, incluido el caldo que le pongamos)


Primero se preparan todos los ingredientes para tenerlos apunto en el momento de incorporarlos.


La carne se limpia bien y se hace trozos pequeños

Los calamares se limpian bien, se hacen trozos y se ponen en un colador a escurrir bien.

Los mejillones,  se raspan con un cuchillo muy bien para quitarles las impurezas y una vez bien limpios, se ponen en una olla con un poco de agua y cuando se abren, se cuela el caldo y se reserva. Se quita la carne de las conchas y se reservan.

Las almejas, se lavan muy bien y se ponen en un bol cubiertas de agua fria y un poco de sal.

Se pica finamente, el pimiento y la cebolla. Los tomates se trituran.

Se machacan los ajos y un buen ramo de perejil con un poco de sal y se le añade un poco de vino.

Ya lo tenemos todo……………pues  vamos a hacer la paella:

Se pone en una paellera o en una cazuela de base ancha un poco de aceite, que cubra suavemente la base, ponemos los langostino para que se hagan por ambos lados, los sacamos y cuando se enfrien, los pelamos y reservamos. En ese mismo aceite freimos la carne y cuando este doradita la sacamos y reservamos.


A continuación hacemos el sofrito en el mismo aceite, ponemos los pimientos, los dejamos unos minutos y le añadimos la cebolla, damos unas vueltas y añadimos los calamares con un poco del majado, les damos unas vueltas.


Y añadimos el tomate, lo  dejamos todo rehogar muy bien, hasta que el tomate este frito, en ese punto añadimos la carne, rehogamos de nuevo todo el conjunto, que quede bien rehogadito y en ese punto le añadimos el caldo de los mejillones y hasta completar la medida le añadimos agua (yo suelo ponerle el caldo y el agua caliente), el colorante y un poco de sal, no mucha porque ya lo rectificaremos al final.


Cuando comienza a hervir le ponemos el arroz y unas gotitas de limón, lo dejamos a fuego fuerte durante diez minutos y en ese punto le bajamos un poco el fuego y lo tenemos de 10 a 15 minutos mas, unos cinco minutos antes, le añadimos el resto del majado, las almejas escurridas, la carne de los mejillones y los langostinos, le damos un poco por encima para que quede todo bien sumergido, se prueba de sal, se resctifica en todo caso y los últimos minutos se sube de nuevo el fuego.


Y la paella esta lista. Se deja reposar unos 5 minutos.




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