Franck’s Paella Valenciana | Cruise Scoop

Ingredients

• 2 tomatoes, quartered
• 2 garlic cloves, crushed
• 3 sprigs flat parsley, chopped
• 7½ cups chicken stock
• ½ teaspoon saffron pistils
• ½ cup olive oil
• 1 red bell pepper, sliced lengthwise
• ¾ cup squid, sliced into rings
• 10 tiger prawns
• ¾ cup pork, cut in 2 1/2-inch cubes
• 1 ½ pounds chicken, cut into 10 pieces
• Salt and pepper to taste
• 1 ½ tablespoons smoked Spanish paprika (pimentón de la vera)
• ¾ cup flat beans
• 2 ½ cups Sarica Valencia paella rice
• 10 fresh black mussels
• 1/3 cup fava beans
• 2 lemons, quartered