Submitted by: Joseph Wu
Latest update: June 2, 2009
The best pan is a stainless steel paella pan.
Pre-heat oven to 350.
Cook 200 kg of chicken tenders or strips flavoured with chili powder until done; set aside. Pre-cut all ingredients into small pieces: squid, chorizo, peppers, onions; gently scrape beards from mussels, clams.
Bring chicken stock to boil, gently simmer.
Open wine and pour yourself a glass.
In a paella pan, heat olive oil and throw in the onions; saute and stir for a few minutes and then add all the rice.
Immediately set the timer for 15-minutes; ensure that each kernel of rice is covered in oil;
Ladle some hot chicken stock into the mixture and empty 3/4 can of tomato paste and smoosh/mix into rice.
The paella should always be wet.
Add paella spices, saffron and orange food colouring.
Add the peppers.
Add peas and continue adding stock so that the mixture is always gently simmering.
At the 11-minute mark, toss in the chorizo.
Never stir the paella mixture, simply drag a spatula through it so the the bottom doesn't stick.
Also, grasp both handles and shake.
Drop the squid into the mixture, wait a couple of minutes, then place all the mussels and clams into the paella.
Should be now at the 7-minute mark or so.
Keep everything happy and continue to sip your glass of wine. The chicken stock continues to simmer beside the paella pan.
Push sides of the pan toward the centre; everything is gently bubbling; add stock to keep it lubricated.
At the 3-minute mark, add the cooked chicken and shrimp.
When the timer buzzes indicating that 15-minutes has passed, turn off the heat and cover the pan loosely with foil;
Place paella in heated oven at 350 and cook for 12-minutes.
After the oven, remove foil and sprinkle liberally with chopped parsley.
Serve in the paella pan with a baguette, salad and wine.