Posted By Mary Freeland on June 2, 2010

Nestled along the Mediterranean, Tuscany and the Spanish coastal region called Andalusia, share more than just coastline.

Influences from the ocean and the common climates infuse both their food and their culture. Much like Tuscany, Andalusia is known for amazing cuisine that takes center stage at seasonal festivals. Among the many celebrations in the Spanish culture is the colorful festival known as Feria. During feria season Spaniards bring out the culture with flair. From Feria de Abril in Seville to the full swing of summer delights, Sevillana dresses splash color across big cities and small hamlets alike. Among the best of feira season is the traditional Spanish dish of Paella. The dish varies from season to season and regionally incorporating the best of locally produced ingredients.

Today we feature one of the more traditional Paella forms, Mixed Paella:

Ingredients
• 1/2 cup of extra virgin olive oil
• 10 clams (scrubbed well)
• 10 large mussels
• 2 oz small diced fat trimmed boneless pork
• 2 cloves of garlic (minced)
• 1/2 large white onion chopped finely
• 1 medium tomato (chopped, skinned & seeded) or 1/2 can of diced tomato
• 3 bell peppers(red, green & yellow) cut in thin strips
• 2 medium boneless/skinless chicken breasts, cut into chunks
• Sea Salt and fresh cracked black pepper to taste
• 1 tsp smoked paprika
• 1 tsp each fresh chopped rosemary & thyme
• 1/4 tsp ground cumin
• 6-10 prawns (or large shrimp_
• 24oz long grain white rice or basmati rice
• 3 cups chicken stock
• 6-8 threads of saffron
• 2-3 dried chorizo sausages, diced
• 2oz lobster claw and/or tail mean
• 3/4 cup of peas
• 3 tbsp capers

Directions
Heat 1/4 of the oil in a skillet. Brown pork until carmelization occurs. Add in the garlic, onions, tomato, chorizo and bell peppers, stirring until cooked. Remove from heat. In additional skillet, heat remaining oil and cook the chicken until browned. Add salt, pepper, cumin and paprika. Remove chicken to the pan containing the pork. In the skillet used for chicken, add the lobster claw and saute over high heat until the shell turns red, remove to a plate. Preheat oven to 350 degrees. Add 4 tablespoons olive oil to the skillet, saute the rice until it becomes translucent. Add warmed chicken stock and the meats except the lobster. Crush saffron and add to pan stirring mixture to distribute saffron. This gives the characteristic yellow color. Transfer into a Paella pan or shallow baking dish. At this point add the lobster back in as well as the peas, capers and remaining shell fish. Be sure to combine this all very well. Bake your Paella just until the shell fish open and the prawns have turned pink. Also be sure to discard any unopened shell fish before serving. Garnish with fresh chopped herbs and lemon wedges.

Categories: Italian Recipes, Kitchen
Tags: Italian Recipes, Italy, mediterranean, Tuscany