First, let’s prepare the prawns. Using a bamboo stick, remove the sand vein.
Trim off the legs and remove the antennae.
Rinse the prawns in a bowl of about 3 percent cold salt water. Then, rinse them with cold fresh water.
Place them onto a tray and remove the moisture with a paper towel.
Soak the saffron threads in the water for over 20 minutes to extract the color.
Let’s make the Paella. Add the olive oil to a pan and place the crushed garlic clove into it. Heat it on low heat. You can tilt the pan to submerge the garlic in the oil.
When the aroma grows stronger, add the sliced octopus. Sprinkle on the pepper. The octopus easily becomes tough so remove as soon as it warms up.
Next, add 1cm (0.4") thick red bell pepper strips and half-cut string bean pods. Season them with salt and pepper. Stir-fry the vegetables.
When the colors become more vibrant, remove.
Add the prawns, squid rings and chicken pieces. Season the chicken with salt. Then, sprinkle pepper on all the ingredients. If there isn’t enough oil, add more.
Lightly brown the prawns, and then flip them over. Flip the squid rings also to avoid overcooking.
When the other sides of the prawns also brown, save them on a plate. If the ingredients stick to the bottom, cool the pan on a dampened kitchen towel. This will help to detach them from the pan.
Now, flip the chicken over and stir-fry.
Remove the squid and chicken. You don’t need to cook them completely at this stage since they will be cooked later.
Next, add the chopped garlic and onion. Add the extra olive oil. Then, saute until the onion becomes translucent.
Add the coarsely chopped tomato and paprika powder.
Continue to saute until the water is almost completely reduced.
Now, reduce the heat to low. Add the rice. Japanese rice has a sticky texture so the rice is often sauted to help separate each grain.
Saute the rice for about 2 minutes. Then, add the white wine.
Next, add the remaining seafood and chicken broth to the saffron water. Add water to increase it to 280ml (1.2 cups).
Pour the saffron water over the rice. Add the salt and bouillon powder. Distribute the rice evenly. Avoid mixing to keep the rice from getting gooey.
Bring it to a boil on medium heat.
When it begins to boil, cover. Reduce the heat to low and simmer for 15 minutes.
Now, distribute the chicken pieces onto the rice.
Add the squid. Then, arrange the prawns.
Cover again. Cook on low heat for 5 more minutes.
You can also reduce the moisture on the surface to taste. In order to do this, place the paella in the preheated oven and bake at 250°C (482°F) for a couple of minutes. This will make the texture more palatable but be sure to use an oven-safe pot or pan.
Remove the pan from the oven and place it onto a trivet. Arrange the octopus. And distribute the red bell pepper and string bean pods.
Finally, garnish with the lemon wedges. Ladle the paella in an individual bowl and squeeze over the lemon. The refreshing tartness will bring out the flavor, making the dish more delicious.
Be sure to use an oven-safe pan or pot if it is placed in the oven.
This delicious paella, full of vibrant colors will entertain your eyes and it is a perfect dish for your party or family gathering.