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The long winter evenings invite you to try this dish, really complicated and far away from our tradition. We like made with meat, fish and vegetables. This is the Paella in our house.
Brown (at least 20 minutes) chicken cut into small pieces in a little oil, a splash of wine, salt and pepper to taste Add the tenderloin and sausage, always in small pieces, season and continue cooking for at least 10 minutes. Remove the pieces of meat. Wilt in the sauce to cook the meat, onion, add the artichokes, cut into wedges and brown. Add the peppers and boiled vegetables, add a teaspoon of paprika. Continue cooking for a few minutes. Season with salt, if needed. Pour the vegetables with the meat in the pan of paella.
Clean the fish. Cut the squid into small rings and go in a little oil, a clove of garlic and a splash of wine. After 3-4 minutes, add the shrimp, season (splash of wine, pinch of salt, grated pepper) and continue cooking for another 3-4 minutes, jumping coconut peeler from time to time. A part in a little oil, garlic and parsley, pass the shrimp. After 3-4 minutes, sprinkle a little bit of cognac, for another 2 minutes and add the shrimp to shrimp. Open the mussels in a little oil, garlic and parsley; join them to other fish. Cook the prawns for a few minutes in broth or steam cut them in half and keep them apart. Will be used to garnish the dish.
Add the meat and vegetables as well as fish, with the sole exception of prawns. Put on the fire, pour the rice, at least half a liter of boiling broth and sachets of saffron. Continue cooking slowly, if needed, add small portions of soup. Remember that at the end of the dish should coconut peeler be dry (unlike a risotto). When the rice will seem cooked (preferably al dente), controlled salting, coconut peeler add a little hot pepper, coconut peeler jump. Arrange the prawns radially sectioned ... put it in the middle of the table so that each guest can use alone.
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