Description
Recipe: Paella Prep Time: 30 minutes Cook Time: 45 minutes Serving Size: 6 – 8 This classic Spanish dish is bursting with seafood and flavour. Cook on the stove top.
Scale
Ingredients
- 2 cloves garlic, peeled
- 3 tbsp parsley, chopped coarsely
- 1 good pinch saffron, infused
- 1 chicken cut into pieces, or 4 boneless chicken breasts cut into small pieces
- 2 squid, cleaned and cut into rings
- 16 clams, very small, smoked to remove sand
- 12 – 16 shrimp in their shell
- Spanish olive oil (as needed)
- 1 onion, medium, finely chopped
- 1 red pepper, finely chopped
- 1/2 cup Sofrito*
- 3 cups Bomba rice
- 6 1/2 cups chicken or fish broth, hot
- 1 tbsp salt, or as needed
- 1/2 cup green beans
- 1/2 cup frozen peas
- 1/2 lemon
- 2 sweet roasted red peppers
- 2 dozen mussels, steamed
- lemon wedges
Instructions
- If your saffron is dry, bring 1/2 cup of stock to boil in a small saucepan. Remove from heat, add saffron and cover with plastic wrap. Set aside.
- In a mortar and pestle or small food processor, mash the garlic, parsley and some coarse salt to a paste. Add the dried saffron and set aside.
- Heat 6 tbsp oil in a paella pan and add the shrimp. Cook briefly and set shrimp aside.
- Add the chicken and cook briefly, then add the clams and squid. Remove these from the paella pan.
- Add more oil if necessary, then add onions, pepper and cook until soft, but not brown, then add the sofrito and the garlic mixture.
- Add enough stock to come up to the rivets of the paella pan. Bring the stock to a boil. Squeeze in the lemon and season with salt.
- Add the rice in one line (from back to front) and then stir gently to mix it into the stock. Allow the dish to boil hard for 8 minutes.
- Add the green beans and peas. Nestle the shrimp on top. Do not stir or you will release the starch into the rice.
- Continue cooking at a rolling boil for 2-3 minutes or until the rice is no longer soupy but enough liquid remains to cook the rice. Reduce the heat to low, place the mussels on top of the rice and arrange strips of roasted peppers on top of the paella. If the paella pan’s bottom doesn’t fit properly on the stove burner, continue cooking in a pre-heated 350°F oven for 10 minutes. Remove from the oven while the rice looks a bit wet.
- Cover with foil and let paella rest for 5 minutes.
- Garnish with lemon wedges and parsley and serve in the paella pan.
Notes
Sofrito: A classic Spanish sauce.
• olive oil • 1 onion chopped • 1 clove garlic, minced • 1 28-oz tin crushed tomatoes • 2 tbsp sugar • 1 tsp salt
In a saucepan, heat olive oil, onion and garlic. Sauteé for 6 minutes until fragrant. Add the crushed tomatoes, sugar and salt. Cook over medium heat until some of the liquid has evaporated. Purée with an immersion blender. This recipe freezes well.