The rice of the day in Seville is possible the Sunday festival tapa par excellence. Especially if the day is sunny and we’re sitting at some outdoor table. A traditional tapa, popular, healthy, light and simple in its preparation, since the common variety of rice in this area (round grain rice) goes well with a great variety of ingredients and preparations, absorbing the flavor of fish and meat, seafood and vegetables.
Separately or together, this tapa is usually prepared basically "paella style", with results that are always splendid and tasty.
Peal the prawns, set aside and boil the peels and heads. Reserve.
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Wash the clams well, boil them till open. Reserve broth and chop the squid.
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Put oil in the paella pan over medium heat and brown the chicken, sauté the onion and add the squid, peppers, tomatoes and artichoke hearts.
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Stir everything well. Add the broth from the clams and prawns and add the rice. Stir.
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Calculate the amount of liquid needed (double the rice, at least) and add water if necessary or hot chicken or fish broth. Then, add the peas, garlic, parsley, salt and saffron (uncooked in some warm water).
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Boil until the rice is ready, adding the prawns and clams overtop.
- 400 g. chicken, chopped
- 250 g. prawns
- 250 g. clams
- 150 g. squid (rings or pieces)
- 1 medium onion, chopped
- 2 medium tomatoes, chopped
- 2 or 3 artichoke hearts
- 2 cloves garlic, peeled and crushed
- 1 red pepper, chopped
- 1 green pepper, chopped
- Fresh parsley, chopped
- Saffron
- 1 cup of peas
- Olive oil
- 400 g. round-grain rice (approx. 2 full water glasses)
- Water (or chicken or fish broth, to taste)
- Salt
- Optional: mussels, pork ribs, sweet paprika…