Rice Barcelona Style (Paella a la Barcelonesa)
Author: Barbara Norman
Ingredients
  • 1/2 tender chicken; cut 6 or more pieces
  • chicken liver and giblets (optional; each cut in half)
  • 1/2 pound squid, cleaned; cut in rings
  • 1/2 pound any white fish, cleaned; cut in small pieces
  • 1 medium onion; minced
  • 2 medium tomatoes; peeled and chopped
  • 2 cloves garlic; peeled and chopped
  • 1 green pepper; seeded and sliced
  • 2 dozen mussels; cleaned
  • 1/2 pound shrimp
  • 8 Cups water
  • 3/4 Cup olive oil
  • 1/2 pound pork spare ribs; in small pieces
  • 12 pork sausages (cocktail size)
  • 1 teaspoon paprika
  • 1/2 Cup peas
  • 1 pinch saffron
  • 3 Cups rice
  • 6 canned artichokes
  • salt, to taste
Instructions
  1. Put mussels and shrimp in water to cover and cook until mussels open.
  2. Remove one shell from each mussel and set mussels and shrimp aside. Put 8 cups of water to boil.
  3. Heat 3/4 cup olive oil until it bubbles, then fry the chicken, the spare ribs, and the sausages. Remove them when browned, and in the same oil, fry the onion until golden. Add tomatoes. When the tomato liquid reduces, lower flame and add the paprika, garlic, and green pepper. When these are well mixed and fried, put the chicken, spare ribs, and sausages back in the pan.
  4. Stir in the rice. Brown it over a good fire while stirring for about 5 minutes. Add the rings of squid, the boiling water, the peas, the saffron dissolved in a little of the boiling water, and salt to taste.
  5. Stir for the last time. Add the cooked shrimp, mussels, and canned artichokes by inserting them in the rice without stirring. Continue cooking at a high temperature until the liquid is absorbed, then let rice simmer until done. Total cooking time should be about 20 minutes.
Notes
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: You may omit one or more of the fish, shellfish, meats, and vegetables if you choose. For an even more luxurious paella, garnish it with sliced, cooked lobster, sliced hard-boiled eggs, and canned pimientos cut in strips.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/rice-barcelona-style-paella-a-la-barcelonesa/5282/