- Olive oil
- 2 dried ancho chilies - with the stem and seeds removed
- 1 head of garlic
- 1 red bell pepper
- 1 chicken - pieced
- ~20 shrimp, shells left on
- ~20 calamari, cut into rings
- ~20 mussels
- 1 tsp of Chiquilin Food Colourant (optional)
- 28 oz can whole tomatoes - lightly puree in blender
- 1 bag of frozen peas
- ~3.5 cups paella rice
- ~10 cups of 50/50 chicken stock and water
You will have to work out the timing but meanwhile you will have started a nice hot charcoal fire. I used one full chimney of mesquite charcoal plus a couple extra pieces to fill out the grill. Set your paella pan over the fire and add ~ 1/2 cup olive oil and all of your rice. Stir it making a nice even layer over the pan and cook stiring frequently untill the rice begins to smell nice and sweet, a little popcorney. Make a nice uniform layer with the rice; at this point you will not stirr the rice again. Place on top of the rice your chicken pieces and all of the other fried yummies except for the tomatoes. Carefully, but quickly taking care not to burn your rice, add half the stock water mixture. In the remaining stock mixture stir in the tomatoe sauce and add to the paella. Finally add the muscles to the paella pushing then down into the liquid. Now all you have to do is make sure you have an even fire and rotate the pan if necessary and wait. DO NOT STIR. If you are running out of water and the rice is still not done you may need to add a small amount. You want to run out of water just as the rice is finishing and then leave it on the heat for a little while longer to brown the bottom. This crackly bottom is extra yummy.
I hope this is clear enough. If you have questions feel free to ask me.