There was a time when I made paella about as often as I made lasagna, almost once a month. Living in Seattle meant I had easy access to wonderful seafood, so I was able to throw together a
Paella Valenciana like I now throw together
risotto.
One day while shopping at the Pike Place Market I stumbled across a new shop,
The Spanish Table, where I finally invested in a
paellera, a traditional paella pan. I was also given a photocopy of this recipe, after a lively discussion with the owner about paella recipes. I already had a favorite but he swore that his was the best, so I agreed to try it.
His recipe won.
If you make risotto or
jambalaya, then please, try making paella. It is no more difficult and you will love the robust, rich flavors of this saffron infused, seafood and meat dish.
There are many, many "paella" recipes. Originally paella was a dish made in Valencia using chicken, rabbit, snails and three kinds of fresh beans. Now, paella is almost always associated with seafood, chicken and vegetables. There is no right or wrong recipe, only the recipe that pleases you. Paella ingredients vary from place to place, and time to time, depending on local traditions and the ingredients available. Anything from fresh garden produce to holiday left-overs can inspire a cook to create an original version of this one-dish feast! The dish was named after the pan it is cooked in, a Paellera, which is also used for a variety of rice dishes, such as arroz negro, as well as the Spanish pasta dish: fideuá.
This is only one recipe, use your imagination and the ingredients at hand:
Paella
from
The Spanish Table
½ cup uncooked Valencian Rice per person
1 cup chicken stock per ½ cup of rice, more if using Bomba
5 threads saffron per person, dissolved in ½ cup white wine
4 tablespoons, or more, olive oil, to cover bottom of pan
1 piece of chicken, such as a thigh, per person
½ to 1 soft chorizo, such as Bilbao or Palacios, per person
½ teaspoon Spanish sweet pimentón (paprika) per person
1 clove garlic per person, minced
¼ cup chopped onion per person
c cup grated tomato (cut in half, grate and discard the skin) per person
2 shrimp or prawns per portion
2-4 small clams and/or mussels per portion
red piquillo peppers cut in strips
artichoke hearts, green beans or peas
cooked judíon beans (called garrofón in Valenciano) - optional
lemon wedges for garnish
Heat stock and keep warm. Toast saffron gently in a small pan. When aroma is released, add white wine. Allow to come to a boil then remove from heat.
Heat paella pan over medium heat, add olive oil and fry chicken.
When chicken is golden and the juice runs clear, add garlic and onions and saute until translucent.
Add chorizo and cook until heated.
Add the rice, stirring until well coated with oil (about one minute). Add the paprika and grated tomato. Stir, add saffron flavored wine and hot stock.
Bring to a boil, scraping the bottom of pan, then add piquillo pepper and add artichoke hearts, green beans, cooked judíon beans or peas.
Adjust heat to maintain a slow boil. After about five minutes, add the seafood.
Cook another 15 minutes, or until rice is done.
Sprinkle with chopped parsley, garnish with lemon wedges and serve.
Traditionally, Paella is not stirred during the second half of the cooking time. This produces a caramelized layer of rice on the bottom of the pan considered by many to be the best part. With a large pan, it is difficult to accomplish this on an American stove and you may prefer to stir the Paella occasionally or move the pan around on the burner(s). Another alternative is to finish the Paella by placing it in the oven for the last 10-15 minutes of cooking. Paelleras can also be used on a barbeque, over an open fire (the most traditional heat source), or on a counter-top grill.
Mr Wong
