Paella

We’ve used what we’ve had when we make this- canned diced tomatoes, chicken breast, etc. Our favorite is with artichoke hearts, olives, shrimp, chicken, and sausage. Also, the recipe doesn’t mention covering the pan while it cooks, but we’ve found we’ve had to do it for the rice to cook.

Paella

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 asarroz negro, as well as the Spanish pasta dish fideua. This is only one recipe, use your imagination and the ingredients at hand, varying the ingredients can make Paella an everyday dish:

· ½ c uncooked Valencian Rice per person

· 1 c chicken stock per ½ c of rice, more if using Bomba

· 5 threads saffron per person, dissolved in ½ c white wine

· 4 Tbsp 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 tsp Spanish sweet paprika per person

· 1 clove garlic per person, minced

· ¼ c chopped onion per person

· 1/8 c 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

· Re piquillo peppers cut in strips

· Artichoke hearts, green beans or peas

· Cooked garrofon beans from Valencia

· 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 pallera 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 win e and hot stock. Bring to a boil, scraping the bottom of pan, then add piquillo pepper and artichoke hearts, green beans, cooked garrofon 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. To ensure proper cooking, clams may be steamed in a separate pan, then added to the paella with their nectar substituting for some the chicken stock.

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. Another alternative is the finish the Paella by placing it in the oven for the 10-15 minutes of cooking. Paelleras can also be used on a barbeque, over any open fire (the most traditional heat source) or on a counter top grill.