Paella is a dish based on rice, saffron and olive oil, typical of the city of Valencia, Spain.
The dish is named after the vessel in which metal is fired (in that Valencian paella).
is, it is handed down, of a simple dish, created to feed the servants, recycling, capable cauldrons in the kitchen of the English palaces, the leftovers of the rich patrician tables.
Paella is a fried meat, fish and vegetables, to which you add water first and then, after a cooking time, rice and saffron, which are cooked, mix well, until the liquid is completely absorbed .
is traditionally served at the table in the same pan, the
paella, garnished with lemon wedges.
Serves 6 people and Ingredientiper
250 gr rice, gr. 600 clams, gr. 700 of mussels, about 30 shrimp, 10 fields, 10 squid, gr. 250 of peeled tomatoes, 1 onion, 2 cloves garlic do, gr. 250 of peas, 1 bunch of parsley, olive oil, 1 packet of saffron, 1 liter fish stock, salt, pepper 
L avat mussels and clams, place them in a pan with a little chopped parsley, moisten with two tablespoons of olive oil and let them open and covered pan over high heat.
Drain, strain the cooking liquid and set aside.
Remove the shells and remove the shellfish from someone tenetene whole.
Clean the shrimps, prawns and squid, all with mud washed carefully and cut into rings or calamari.
Mince the parsley with the garlic, sliced \u200b\u200bonion. In a large saucepan pour 2 tablespoons of oil, let it warm up a little and add the prawns, squid and shrimp and brown them quickly, then drain and set aside. In the same pan put the sliced \u200b\u200bonion, a little chopped parsley and garlic, two tablespoons of olive oil and let wilt, stirring constantly ..
Add the peas and let them cook a few minutes, peeled and chopped, a pinch of salt and pepper and cook for a few minutes over high heat. Add all other ingredients in the pan, parsley and garlic chopped left and then the rice. Toast the rice for a few minutes, add the broth to fish, saffron and the liquid from cooking the shellfish kept aside.
Stir to evenly distribute the rice and cook with the lid on for about 20 minutes.
few minutes before the end of cooking, add the mussels and scampi aside whole. Serve hot in the cooking pot.
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