Paella recipe
Here is a version I often make when entertaining. It takes abour an hour to make, but the rave reviews make it worth it:
Ingredients and amounts aren't very fussy except the rice to liquid ratio of 1 part rice to 3 parts liquid.
Serves 4 (There WON'T be leftovers!)
Use a 12" frying pan, or a paella pan. I have an old Copco yellow enameled paella pan that makes for a great presentation.
Prep:
1/4 cup, or so, olive oil (or canola, or whatever)
2 Chicken breasts cut into 1/2" cubes, salt and pepper to taste and dust with dried oregano, about 1 tsp.
2 Spanish cooked Chorizo sausages, sliced 1/2" (Don't use the Mexican style chorizo if you can avoid it- way too much fat, and it just melts. I used to get it at Whole Foods, but eventually found a local source)
2 garlic cloves, crushed
1/2 to 1 spanish onion, diced
2 ripe tomatoes, peeled, seeded, and finely chopped. (Most of the year, I use 3 or 4 whole canned tomatoes squished by hand in the sink to remove most of the seeds)
1 Bay leaf and some thyme and a pinch of paprika (I have some smoked Spanish paprika I got as a gift - wonderful stuff)
1 cup short to medium grain rice. (I use Arborio)
Pinch of Saffron threads (expensive! I have cheated and used a little turmeric with good results)
Seafood:
24, or so, small raw shrimp, or fewer larger ones (about 1/2 lb.)
1 dozen mussels (optional- must be kept alive until cooked- don't wrap in plastic-keep on ice in the fridge and use the same day as purchased-throw out any not closed, cracked shells, etc.)
3 cups heated chicken stock or water. Throw in the shrimp shells for extra flavor and 1/2 cup dry white wine. boil for a few minutes, strain and keep hot.
1/2 cup of frozen sweet peas, thawed.
lemon wedges
Pimentos, or roasted red sweet peppers - do it yourself, or from a jar, in strips
Cook (about 30 minutes total):
Heat the oil in a skillet or paella pan.
Brown the chicken cubes.
Add and brown the Chorizo.
Remove the meat and set aside. Drain any excess oil, but don't clean the pan. You should have about 2 Tbsp.
Make a sofrito by sauteeing the onions (and raw peppers, if using) for a few minutes, add the garlic and cook 1 minute, add the tomato, and cook until the mixture caramalized a bit and the flavors meld. Season with salt and pepper and a pinch of paprika.
Add the rice, stirring to coat the grains Add the saffron.
Immediatly add the stock. and simmer for 10 minutes, gently moving the pan around so the rice cooks and absorbs the liquid evenly. I have been known to cover and steam if the rice is taking longer.
Re-add the meat (remove the bay and thyme). Simmer uncovered without stirring another few minutes. Add the mussels by poking down into the rice.
Add the shrimp, scatter the peas on top, and arrange the roasted peppers on top.
Check for unopened mussels and discard. Rest off the heat for 5 min.
You can hold in a low oven for as much as a half hour, without problem, while you finish your sangria.
Garnish with the lemon wedges, and serve, accompanied by a nice dry white wine.
Lots of Sangria went into the chefs.
