Paella

The word paella comes from the Catalan and means "pan". All sizes are used because it is a festive dish. A record was set in 1987 in Martinique with a pan of 13.3 meters in diameter and 18 tons of paella, served to 15,000 guests!
Besides, we will resume this paella ingredients for our recipe... with quantities for one person.
But that record was later beaten twice by a restaurer in Valencia, Juan Galbis. The Guinness Book of Records recorded the first in 1992 with a pan of 20 meters in diameter and a dish served to 100000 people. October 2, 2001 then to feed 110,000 people.
Getting back to our recipe, we omitted the lobster, which is a desirable option, chorizo that is less and spigol.
The weight of mussels is without the shell.
There are other recipes, including paella from Valencia with meat and without seafood, and paella with seafood and fish, no meat.
Insofar as one can vary the ingredients should be cooked separately from those who take a different cooking time, then all gather for cooking rice.

Ingredients

• Rice: 60g
• Chicken: 30g
• Cuttlefish: 20g
• Mussel: 10g
• Bell pepper: 10g
• Tomato: 10g
• Broth: 80g
• Green beans: 4g
• Oil: 5g
• Garlic: 2g
• Laurel: 1g
• Salt:

Ustensiles

Frying pan.

Preparation

Brown meat with garlic and tomatoes in oil.
Add water or broth.
Salt.
Insert the seafood and cook for 30 minutes.
Add rice and other vegetables and spices.
Bake 10 minutes.
Turn off heat and let the rice swell.

Serve

Warm.