- 1 yellow onion, diced
- 2 medium tomatoes, diced
- 1 whole chicken, or 8 chicken drumsticks
- 1 1/4 lb pork loin, cut into 3/4 inch pieces
- 1/2 lb squid, cleaned and sliced into rings
- 1 - 1 1/4 lb medium grain rice
- 4-6 cups chicken broth
- 1 large pinch, saffron
- 1 1/2 lbs mussels, raw, in shell (frozen or fresh)
- 1 lb small clams (frozen or fresh)
- 1 1/2 lb raw shrimp, medium or large, shells on
- 1 red bell pepper, seeded and sliced
- 1 10 oz package, frozen peas
- Extra virgin olive oil
- 17 inch (144 cm) paella pan
- Round charcoal grill
- Medium sauce pan
- Sharp knife for chopping meat and vegetables
- Meat cleaver (if you use a whole chicken)
Cut chicken and pork into serving-size pieces. You'll need one whole chicken, cut into serving-size pieces, or 8 drumsticks. If you use a whole chicken, use a meat cleaver to cut the chicken into pieces small enough to easily mix while sautéing. With a sharp knife, cut the pork into 3/4-inch pieces.
Clean the squid and remove the tentacles. Make sure to remove the innards and the "spine" and discard. Then cut the squid into rings.
Slice red pepper and chop onions and tomatoes; set aside. Next, start the grill. When the coals on the grill are covered in white ash, begin cooking.
Assemble all ingredients on a table near the grill, so that you can stay in the area and monitor the cooking. Place the paella pan on the grate and add enough olive oil to coat the bottom and allow the pan to heat up. When hot enough, sauté the onions and tomatoes in the olive oil. Add olive oil as needed to prevent sticking.
Once the onions are translucent, add the chicken and cook, stirring constantly, about 15 min. Add pork and squid and cook, stirring often. Add the rice, sprinkling in the form of a large cross on the pan. (Have approximately 1 lb of rice on hand for this.) Stir for 2-3 minutes to thoroughly coat the rice with oil and mix with the other ingredients.
Add saffron threads to the chicken broth and stir. Slowly pour broth into pan until pan contents are covered. Spread ingredients evenly over bottom of pan. Arrange mussels around outside edge of pan, pointing up. Place clams in pan, distributing them evenly around the pan. Add slices of pepper on top. Allow to simmer, cooking rice. Add more broth if necessary. (If fire becomes too hot, raise the pan up, away from the heat.)
Three to 5 minutes before the rice is cooked, place the shrimp in the pan, distributing evenly. When rice is almost cooked, sprinkle peas over the pan. When rice is cooked, remove from heat and cover with aluminum foil or large tea towel 5-10 minutes before serving. Slice lemons into wedges and serve.