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By Dean Ayres on Flickr

Not unique to Catalunya, Paella is one of Spain’s most popular dishes worldwide, and there are many variations on its preparation, this being only one of them


* 8 oz tomatoes

* 1 red or green pepper

* 7 oz green beans

* 3 artichokes

* 1 chicken

* 8 oz pork fillet

* 3/4 cup olive oil

* salt and black pepper

* 3 garlic cloves

* 1 onion

* 14 oz short-grain rice

* 1 pinch Saffron strands

* 10 cups fish stock

* 6 king prawns

Cooking Time 45 Mins.
Serves 4-6

Clean and prepare the vegetables, seafood and meat and cut into pieces if necessary.
Heat up one third of the oil in a frying pan and lightly fry the artichokes, beans and pepper.

In another frying pan, heat up another third of the oil and brown the meat. Season with salt and pepper and simmer over a low heat for 10 minutes. Finely chop the onion and garlic. Heat the remaining oil in the paella pan and fry the onion and garlic until transparent.

Add the vegetables and the meat. Now mix in the rice. As soon as it turns transparent add the squid and the tomatoes, season with salt and pepper and simmer for 10 minutes. Add the saffron to the hot fish stock and pour into the paella pan. Cook over a very low heat for 10 minutes. Arrange the prawns on top and simmer for another 10 minutes. The paella may be served garnished with mussels.

Cava or a fruity Rosado go well with the dish

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