Paella de la Veracruz 1530©

Ingredients for 4 people:
Have all the ingredients prepared before starting. For 8 people, double the amounts
2 tsp. olive oil
1 onion and 2 garlic cloves all chopped
1 red, green or yellow pepper, cut into long slices
4 chicken legs (drum stick)
1 tomato, diced
8 calamari, diced, or 1/2 lb octopus
1 cup of rice, basmati, pre-cooked, or your choice
2 cups of warm water
1 capsule (.125 g) of Golden Gate Brand Saffron in threads (crushed with a spoon) or powder, soaked in the warm water, for 1 hr. minimum
8 clams, 8 mussels, 8 medium size shrimps, unpeeled and with the head on, if possible (this keeps them juicy while they cook)
1/2 lb (or more) of fresh seasonal vegetables (asparagus, zucchini, green beans, broccoli, carrots, etc.) sliced.
A little bit of salt to taste. (Use very little, saffron is a salt substitute)
In a low fire, heat the oil and sautée the garlic and onion for 5 minutes. Add half of the sliced pepper, then the chicken and the tomato, cooking it for 10/15 minutes until it gets golden and releases its juices. Add the calamari or the octopus. Keep the fire low, to avoid burning. Add the 2 cups of water with the saffron in it. Add the salt. Increase the fire (full ahead), and when the water boils, add the rice. Cook for 15 minutes; when rice starts to dry sink into the rice the mussels and clams. After 5 minutes start to “decorate” with the vegetables and last, add the shrimp on top. Cover with foil, turn off the fire, and let it stand for 5 minutes. Never use paprika or “pimenton” in your paella, since it neutralizes the saffron flavor. Saffron has no substitute.