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Paella
Ingredients
- For the stock:
- Heads of 1 kg large shrimps and the peels of the rest of the shrimps (the stock can be prepared before and frozen, those shrimps were eaten in a salad at separate occasion)
- 1 cup dry white wine
- 2 garlic cloves, crushed
- Bouquet garni
- 1 onion
- 1 carrot
- 1 piece of celery root or celery greens, whatever is available
- 1 panais/persil root
- 7 cups water
- Salt to taste
- Generous pinch (about ½ teaspoon) of saffron threads, crumbled (or paella mix spices)
- For the paella:
- ½ pound uncooked sweet Spanish (NOT Mexican) chorizo sausage or mild Italian sausage, cut in ½-inch thick slices (optional, cooked chorizo also works)
- 1 pound medium shrimp, in their shells
- 8 jumbo shrimp, in their shells (use 1½ pounds shrimp in all if jumbo shrimp are not available)
- ¼ cup olive oil
- 1 pound monkfish, cut in 2-inch pieces
- 1 pound of chicken thighs cut in half
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 1 (roasted) red pepper or 2 pimientos, cut into strips
- 3 large tomatoes, cut in half, seeded and cut in little pieces
- 1 tablespoon sweet paprika
- 1 pound short- or medium-grain Spanish rice or Arborio rice
- 1 bay leaf
- 1½ cups fresh or thawed frozen peas or lima beans
- 1½ cups blanched green beans, preferably flat Italian romano beans, cut in 2-inch lengths
- 20 mussels, scrubbed and purged (see Notes)
- 1½ cups aioli, for serving
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