Ingredients: |
Ingredients: 2 to 4 cups broth (chicken, fish or vegetable broth)
3 to 4 tablespoons olive oil (Spanish)
1/2 small onion (yellow or white, diced)
1 clove garlic (minced)
1/2 tomato (diced)
5 to 7 oz. "bomba" rice (or medium grain rice, such as Calrose)
1 pinch saffron threads
Optional: 1/2 cup frozen peas
Salt to taste
Optional: 1 lemon
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Directions: |
Directions:Heat the broth over medium-low heat until warm.
Clean the squid of innards and spine, then remove the tentacles. Cut the squid tubes into rings. Rinse and drain all shellfish.
Place the paella or frying pan on medium heat and add enough olive oil to coat the bottom. When the pan is hot enough, sauté the onions, garlic, and tomatoes in the olive oil, stirring often until onions are translucent.
If using meat, add the chicken and brown on all sides. Add the pork loin and sauté to brown on all sides. Then add squid and cook 10 to 15 minutes, stirring often.
Add the rice, sprinkling in the form of a cross on the pan. Stir for 2 to 3 minutes to thoroughly coat the rice with oil.
Crush the saffron threads between your fingers, and add to the warm broth. Slowly pour broth into the paella pan until ingredients are covered. Spread meat and vegetables evenly over bottom of the pan.
After adding broth, arrange mussels (for seafood version) around outside edge of the pan, pointing up. Place clams and shrimp in the pan, spreading out evenly. Add slices of pepper on top.
Simmer, uncovered, for about 20 minutes. If the liquid is absorbed but rice isn't tender, add more broth and continue simmering. If using peas, sprinkle over the top when rice is almost cooked.
When rice is cooked, season to taste with salt, remove from heat and cover with aluminum foil or large tea towel. This allows the paella to rest for 5 minutes before serving. Slice lemon, if using, into wedges and serve alongside paella. |
This recipe for Paella for Two is from