Wheat shellfish paella

1 cup (160 g.) Husked wheat
  1 medium onion, finely chopped cubes
2 cloves garlic, crushed
1 capia pepper, diced cubes
1 handful chopped parsley
  3 jumbo shrimp, shelled
  5-6 mussels, crustaceans
  5-6 clams, crustaceans
  1 tube of squid, chopped fine ring
150 gr. perch fillets, skinless
  100 gr. salmon fillets, skinless
  2 - 2,5 cups chicken broth
  2 tablespoons butter
2 tablespoons olive oil
1 teaspoon ground red pepper
  1 pinch saffron
  Salt
Materials for squid
  1 bottle of mineral water
  1 teaspoon baking soda

Lay a night to carbonate and mineral water to the mixture and leave to soften in advance squid sealed in the refrigerator.
Soak 1 night in advance of husked wheat again. The next day, boil for 30 minutes.
Before starting to cook paella, soak first put into the chicken broth and saffron 5 minutes. Chop sea bass and salmon in large cubes.
Heat 2 tablespoons butter in a large skillet. Saute finely chopped onion cubes over medium heat. Before all brown, add the shrimp, and saute for 2 side 2 minutes. Then add the pepper capia. Continue to sauté 1 minute more requirement.
Squid, mussels, add the clams. 1-2 Turn 1/4 of the chicken stock crushed garlic and bay. Salt and ground red pepper flavored.
Add the sea bass and salmon. Stir in wheat after a little turn. Put too chicken to 1/4 and more. Once again, add water 1/4 and pulled pulled the last quarter tavuksuy.
Get full draw fire from the recently added chicken broth. Hover over 2 tablespoons of olive oil. Serve with a sprinkling of chopped parsley.
Paella on the boat-shaped shuttle service feature is to cut lemon slices, putting the pan you can cook.