Rice in Parellada

The Rice in Parellada, also called Paella Parellada was born in restaurant The Swiss, located on the Rambla in Barcelona Center, its creation is due to a gourmet late nineteenth century, don July Parellada, Own Palace Street Canuda, where it is today Barcelona Athenaeum.
One day he came to ask the waiter Jaime Carabellido special rice, all contributed to sus stumbles, boneless, boneless. The plate was developed, which is not easily, and repeated his request. Carabellido misunderstanding simply asking the kitchen "Parellada”.
Very soon the dish became popular and was incorporated "rice in Parellada"A la minute from the Swiss.

While I was taking a look at an old book on traditional Spanish cuisine that I keep with extreme care I remembered having eaten this dish at restaurant Set Portes, one of my favorites in Barcelona, and coincidentally the restaurant where they celebrated the wedding meal my parents, then I thought of sharing the recipe, As you see that is equal to a paella Mixed with the difference that all the ingredients (trips) Bones are clean and thorns.

Ingredients 6 people:

1 chicken cut into 12 pieces and totally boned
200 grams pork loin into six pieces
6 medium sized sausages
6 prawns, the large peeled prawns
200 grams of clean cut washers squid
24 extracted large mussels cooked in shell
6 trocitos of rape, boneless
6 pieces more other kind of hard fish, as corvina, lubina, mere, etc., boneless
4 Artichokes
100 grams cooked peas
4 pimentos
few strands of saffron
2 garlic
200 grams of chopped onion
200 grams of peeled and chopped tomatoes, the tomato puree
2 decilitros oil
1 cucharada large manteca de cerdo
400 grams of rice
a little chopped parsley

Let's clean the artichokes by cutting the tips , separating the stem and leaves so hard to get so-called "heart, cut into 8 segments each heart and then put it in a bowl with water and lemon juice so they do not blacken.
In a paella pan on the fire, with hot oil and butter, let them fry until golden brown, chicken pieces, the back and the calamari lightly dusted with salt; are added and fried onions and artichokes, Freire's all being finished, to add, last, tomato; sauté and add a tablespoon of water or fish stock, letting it all cook for about ten minutes.
Half an hour before serving our rice put the pan over high heat and toss the rice, peas, diced red bell pepper and broth or boiling water.
In a mortar, crush the saffron with garlic, dilute with a little broth and add to the pan.
Stir the rice and then put the pieces of fish and prawns, previously salted and sauteed with a little oil, also add the cooking liquid from the pan; last, mussels are put, sausages into pieces and bell pepper triangles, placed with all possible symmetry; salt to taste and then finish cooking in the oven.

[Photography Wikipedia/7 Portes]