Meat and seafood rice (paella)

Many people call this recipe "paella" although it is very different from what is accepted as authentic Valencian paella. However, especially abroad, it is what people know as paella.

INGREDIENTS (4/6 people)

• 1 cup of short grain rice (approximately 200 grams)*
• 3 cups (600 ml) fish stock
• 16 small prawns
• 8 medium/large shrimps
• 2 squid
• 500 grams of mussels**
• 200 grams of pork ribs cut***
• 200 grams of split chicken wings
• 5 fresh artichokes
• 100 grams (3.5 oz) frozen peas
• 1 large red onion
• 2 small green peppers for frying (or one large)
• Half a cup of tomato pulp
• Half a cup of bell pepper strips
• 1 clove garlic
• Saffron or paprika
• Salt
• extra virgin olive oil

* It is possible to make the recipe with another type of rice, but short grain is the one that gives the best results by far.

** Clams can be used instead of shrimp or both, to taste

*** can be omitted if desired

First of all, we cut the squid into slices, cutting the tentacles as well. We reserve.

We remove the outer leaves of the artichokes and the trunk, cutting the most tender part of the center into four halves. Sprinkle with lemon so they don't oxidize and reserve.

Pour a generous stream of olive oil into a paella pan. In it we fry the pork ribs, the split chicken wings, the artichokes and the squid rings, until everything is done and well browned. Remove from the paella pan and reserve.

In the same oil, add the finely chopped onion, the finely chopped green peppers and the garlic clove, also chopped but without the green germ. When the onion is transparent, add the tomato and after a couple of minutes the rice, which we stir well so that it is impregnated with the sauce. It is time to season the rice. It is important that it is done at this time so that it is at the point of salt.

We heat the fish broth and pour it into the paella pan, which we put on high heat.

We add the meat again (ribs and chicken wings), also incorporating the squid and peas. Let cook over high heat for about 10 minutes.

Lower the heat and add the clean mussels. We keep it like this until the rice softens (it should take about 20 minutes). Five minutes before the end we introduce the shrimps and prawns. Add a few strands of saffron or a level teaspoon of sweet paprika. We rectify salt if necessary.

If we see that the rice is still hard but the broth has been consumed, we can add more hot broth or hot water but in moderation. If you go too far adding liquid, the rice will overdo it.

When we turn off the heat, we put the bell pepper strips on the rice. Cover with a cotton cloth and let stand for about 15 minutes so that the flavors are well distributed. This resting time is important in rice dishes, respect it no matter how hungry you are. If any mussel has not been opened, it is discarded.

Serve it hot and distributing the seafood and meat proportially to every guest. 

Toña, the Easter cake of Alicante

  

La Toña (the "ñ" can be pronounced as "ny" or "ni") from Alicante (south of Valencia, Spain)  is a typical Easter cake that has a peculiar appearance: well toasted on the outside but soft and fluffy on the inside. In fact, much of its grace is the contrast between the exterior and the interior. 

To achieve a spongy heart, a fermentation process alternated with kneading must be followed. Although you can make a Toña of a certain size if they are made individually and it is easier to get it right the first time. Then, with the experience gained, you can try making a bigger one. The toña can be eaten as is or add an egg and some decoration to make an Easter cake and as such it is given away especially in Alicante and neighboring provinces to the kids.

INGREDIENTS :

• Half a kilo (1.1 lbs) of pastry flour
• 150 ml (3/4 cup) whole milk
• 100 grams (3.5 oz) of sugar (+100 grams/3.5 oz to sprinkle on the outside)
• 4 eggs
• 50 ml (1/4 cup) of extra virgin olive oil (also it works with simple olive oil)
• 20 grams (1 tbps)  of fresh yeast (the one that should be kept in the refrigerator)
• A pinch of salt
• 1 lemon

In the microwave we heat the milk so that it is lukewarm. We dissolve the yeast in it and reserve it to grow (in a warm place, without light, for half an hour).

In a large bowl, mix the sifted flour with the sugar and the grated lemon peel. Beat the eggs and add them to the flour, stirring constantly. We also add the oil in the same way and the pinch of salt.

Let's then pour the milk to which we have added the yeast, mix with a spoon or with our hands and when it is homogeneous and somewhat sticky, cover it with a cloth and let it rest for 1 hour.

After the time has elapsed, sprinkle a flat surface with flour and knead vigorously until it is no longer sticky and is homogeneous.

Again we cover for a second fermentation, this time for 2 hours.

Then we divide the dough between 6 and 8 equal portions, according to your criteria. Preheat the oven to 60 degrees (140 F) and introduce them for 1 hour. With this step we will achieve an almost perfect fermentation necessary to ensure that it is very fluffy.

Next, we extract them and without letting them cool too much (you cover them, for example), we preheat the oven to 200 degrees (392 F). Sprinkle the toñas with plenty of granulated sugar and leave for 20 minutes. With that they will be well toasted on the outside but soft and fluffy on the inside.

Serve it at room temperature and enjoy !