El Cortijo, the exquisite Spanish restaurant at Hyatt Ziva Los Cabos, serves gourmet offerings, courtesy of Chef Alejandro López Olmos. Try this recipe in your own home or better yet, head down to Los Cabos and savor this delicious dish firsthand from the kitchen of Chef Olmos!
6 cups Consommé of Chicken and Fish
3 teaspoons Saffron, crumbled
3 Tablespoons Olive Oil
1-1/2 cups Onion, chopped
1/4 lb Pork Ribs
1/4 lb Chicken (wings)
1/4 lb Shrimp, in shells, butterflied and deveined
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
1/4 lb Mussels, scrubbed and debearded
1/4 lb Squid, sliced crosswise into 1/4-inch rings and tentacles halved
3/4 cup White Wine
3 cups Parboiled Rice
Salt and Pepper to taste
In a medium saucepan, bring consommé to a simmer over medium heat. Turn off the heat and stir in the saffron. Let rest until you finish sautéing the ingredients in the paella pan.
Add olive oil to a 16-inch paella pan, place over medium heat. When heated add chopped garlic and stir for 1-2 minutes, add the chopped onion, stirring until soft. Add the pork ribs, turning to sear outside then add the chicken wings turning until browned. Stir in the shrimp and chopped peppers. Once combined add the mussels and stir-fry for one minute, add the squid and white wine.
Once everything is combined add the rice, stirring for two minutes to combine. Slowly stir in consommé and season to taste. Bring to boil, reduce to simmer and cover the paella pan.
Allow to simmer 20 to 25 minutes and it will be ready to serve. You can accompany with a slice of lemon and pieces of boiled egg.
Serves five portions
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