Grandmother's Paella

Ingredients for 6-8 people:
1 small onion, chopped
2 tomatoes, peeled and chopped
100gr. Mushrooms
1 cup peas
500gr mixed meats
pinch of saffron strands
1 lt. chicken stock
6-8 whole prawns, raw
500 gr. short grain rice
Garlic and parsley to garnish



You also need a paella, or a large shallow pan, at least 40cm in diameter.
The mixed meats I use are the same as those used in the brut rice: 200gr chicken portions, 150 gr. pork belly and 150 gr. of lamb meat, all cut into bite size pieces. Other paellas can be done with different kinds of meats and fish. There is a paella for every cook, and this one is similar to how my grandmother used to make it.

In a paella or a very large frying pan, stir-fry the onion with the tomato and saffron for 5 minutes; add the meat and gently brown all over for 10 minutes. Add the rice, stirring to coat with the juices. Add the stock and cook gently for 15 minutes. If the stock is absorbed but rice is not cooked, add one more cup. Arrange the prawns on top of the paella and cover the pan with a lid if you have one or with aluminium foil. Turn the heat off and leave in a warm oven to stand for 10 minutes, until the prawns are cooked through. Garnish with chopped garlic and parsley. Serve hot, with lemon wedges.
Any cold leftover paella can be stored in a plastic container and reheated the next day by stir-frying in a little oil.