Paella Recipe
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Category: |
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Ingredients: |
Ingredients: ¼ pound bacon, diced
2 cloves garlic, finely chopped
½ teas dried thyme
salt
1 TBS wine vinegar
¼ cup olive oil
½ teas ground coriander
1 chicken (2½ lbs), cut into serving size pieces, or use boneless breast
1-pound raw medium shrimp, shelled and deveined
1 lobster (2 lbs), cut into serving pieces (or a few tails, cut in half)
2 chorizos (Spanish sausage) or hot Italian sausages
¾ cup chopped onion
1 teas whole saffron or ¼ teas powdered saffron
2 TBS capers
⅓ cup chopped fresh or canned tomatoes or more
½ cup dry white wine
2½ cups uncooked rice
3½ cups chicken stock, approximately
Freshly ground pepper to taste
20 mussels, well-scrubbed (optional)
20 small clams, well rinsed
1 pkg frozen artichoke hearts thawed and drained, or jar
½ cup frozen peas (I use more)
1 can (4 oz) pimentos
1 teas anise liqueur, such a Pernod or Ricard
Lemon wedges
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Directions: |
Directions:1) In a heavy four-quart ovenproof skillet, casserole, or paella pan sauté the bacon until the fat is rendered and the bacon bits are brown. Remove and reserve.
2) Chop the garlic with the thyme and one teas salt. Scrape into a bowl, then add the vinegar, oil, and coriander. Coat the chicken pieces with the mixture and allow to stand at least thirty minutes before cooking.
3) Meanwhile, in the bacon fat remaining in the pan sauté the shrimp quickly until bright pink; remove and reserve. Do the same with the lobster. (I normally do this last)
4) Fry the chorizos in same pan until cooked, about twenty minutes. Slice and reserve.
5) Brown the coated chicken pieces in the fat remaining in the pan. Sprinkle with the onion, saffron, capers, and tomatoes.
6) Return the bacon pieces to the pan. Add the wine, rice and chicken broth. Season with salt and pepper to taste. Cover and simmer gently about fifteen minutes.
7) Meanwhile, steam the mussels and the clams in ¼-wine until they open, about five minutes. Discard any that do not open.
8) Preheat oven to 350 degrees.
9) Add the shrimp, lobster, artichoke hearts, and peas to the chicken and rice. Cook, uncovered, 5-10 minutes. If all the liquid has been absorbed, add the liquid from the mussels and clams or more chicken broth. The rice should be moist, but there should be no excess moisture.
10) Add the pimentos, liqueur, and reserved chorizos. Garnish with mussels and clams, cover and place in oven to reheat. (If the dish is to be keep warm for as long as half an hour, reduce the oven heat to 200 degrees.). Serve with lemon wedges.
NOTE: sometimes I cook the sausage and chicken early, also I add the shellfish after the rice is cooked. |
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Personal
Notes: |
Personal
Notes: A special meal to serve, however when making Paella it's important to have the correct cookware. The word paella is a Valencian word meaning "fry pan", the pan is typically wide, and has a shallow carbon steel cooking surface designed to sauté meats and vegetables prior to adding rice. The pan normally has two handles, and 4-5 inches deep, width 18- to 36-inches or more.
The main ingredients in every paella dish are rice, saffron, chicken, and vegetables, however Seafood Paella is the most popular of the Paellas, has everyone loves shrimp, clams, lobster, and mussels, when added to paella.
I found this recipe many years ago in a cookbook from Spain, however I have made a few changes in the recipe based on each time I prepare the paella, so enjoy and feel free to make you own changes.
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