- 6 cups chicken stock
- 3/4 teaspoon turmeric
- 1/2 tablespoon saffron, steeped in hot chicken stock for 15 minutes
- 1 teaspoon Hungarian paprika
- 1/4 cup olive oil, plus 1/2 cup
- 6 cloves garlic, chopped
- 1 cup diced white onion
- 1 1/2 cups diced tomato
- 2 cups diced pork loin
- 2 cups diced chicken breast, boneless and skinless
- 1 1/2 cups diced beef fillet
- 1 1/2 cups diced sea bass
- 2 1/2 cups converted rice
- 1/2 cup roughly chopped curly parsley
- 1 red bell pepper, ribs, and seeds removed, cut in to 1/3 by 1/3 by 2-inch long batons
- 8 serranos, whole
- 4 tablespoons white sesame seeds
- 1 tablespoon tarragon
- 1 teaspoon herbes de Provence
- Salt and freshly ground black pepper
- 1 cup Sauvignon Blanc
- 1 cup peas
- 1 1/2 cups halved artichoke hearts
- 1 cup chopped baby clams
- 1 1/2 cups green Spanish olives, pitted
- 16 shrimp, medium size, peeled, deveined
- 8 baby squid, cleaned but left whole
- 1/2 pound green asparagus, trimmed
Preheat oven to 375 degrees F.
In a medium saucepot, heat the stock with the turmeric, saffron, and paprika. Bring the stock to a simmer, do not let it boil. Heat a large paella pan with 1/4 cup of the olive oil. Add the garlic and onion and sweat for 2 minutes. Stir in the tomatoes and saute for 5 to 10 minutes, or until the onions are slightly brown in color.
Add the pork to the pan and begin to cook. Once the pork is completely cooked, pull the onion, tomato, and pork out of the pan and set aside. Try to leave as much drippings in the pan as possible and return the pan to heat. Add the chicken and beef to the pan and sear on all sides. Saute for around 5 minutes. Remove the chicken and beef from the pan and set aside with the pork mixture. Next, add the sea bass to the pan, you may add more olive oil at this point if needed. Cook the sea bass for 5 minutes, and then add 3 cups of the heated stock. Add the rice, parsley, red pepper, and serranos. Add the sesame seeds, tarragon, and herbes de Provence and season with salt and pepper. Pour in the wine and the remaining chicken stock into the rice mixture. Let the mixture simmer for 2 minutes, then add the peas and artichoke halves. Also add the clams and green olives.
Add the reserved meat back into the paella pan and gently fold it in. Bury the shrimp and baby squid into the rice. Lay the asparagus on top of everything in the pan. Then cover the pan with a lid or foil.
Continue to cook the paella on the stovetop on low to medium heat, covered, for another 7 to 8 minutes. Then, place the paella pan in the oven for 15 minutes. Check the paella to make sure all the meats are cooked and the rice is al dente. Season with salt and pepper, if necessary.
Recipe courtesy Monica Diaz Rivera, Cabo San Lucas, Mexico