Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia in eastern Spain. Today paella is made in every region of Spain, using just about any kind of ingredient that goes well with rice. There are as many versions of paella as there are cooks. It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers. Saffron, the spice that also turns the rice a wonderful golden color is an essential part of the dish.
Here is my recipe ! Enjoy
1/4 cup Extra Virgin Olive Oil
1 large Spanish onion chopped
1/2 cup chopped red and green pepper
5 cloves of garlic
1 15 oz can chopped tomato
1/4 cup chopped parsley
Generous pinch of saffron threads
2 spanish chorizo sliced
1 whole (3 pound) frying chicken cut into 10 pieces
1dozen littleneck clams
2 pounds of mussels
1 pound of shrimp4 cups short grain Spanish rice (bomba rice)
3 cups heated clam broth and 3 cups heated water or chicken broth
1/2 cup sweet peas and 3 cups
Roasted red peppers cut into strips( for garnishing)
Lemon cut into wedges
salt and pepper
Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
In the same pan, saute the onions, peppers, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains.. Pour in the clam juice, and water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and mussels, tucking them into the rice. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 13 minutes. During the last 8 minutes of cooking, when the rice is filling the pan, add the shrimp. When shrimp is cooked check rice for for doneness. During the cooking process if you need more water, make sure the water is hot and add a Little at a time.
Garnish the Paella with the peas and roasted red peppers.
The Paella needs to sit for 5 minutes before serving, we place a brown paper bag over the Paella while it sits, Just a tradition.
Serve with lemon and enjoy!
Photography and creation By:Chef Nicholas Anderson for www.culinaryglobetrotter.com