Spanish Paella

Spanish Paella

IMG_1491

                              Easy Spanish Paella with Chicken, Shrimp, Pork Sausage, Pork, and Saffron

Paella is festive, and it puts people on a good mood. Would you believe Paella is truly easy to make. Treat it as rice because that is what it is. Rice and a few other goodies that you can cook in the oven separately and later combine them with the cooked rice.  Yes… there are as many ways to cook Paella as there are recipes for Chili. This is the Paella I grew up eating from a Spanish family own restaurant, Cafe’ Bibi, right across the Cathedral. Try it, you will be pleased~

Ingredients

  • 12-inch All Clad pan with lid (good quality paella pan or any wide pan with low sides and a heavy bottom)
  • 1 Tablespoon Spanish Paprika, 1 Tablespoon salt, 1 Tablespoon black pepper, 7 garlic cloves minced finely
  • 1 breast of chicken cut into 2-inch pieces
  • about 2 cups of pork meat ( rib or pork chop) cut into 2-inch pieces
  • 8 large shrimp, tail on peeled and de-veined
  • Spanish/Portuguese Chorizo (I used Italian hot sausage) Please NOT Mexican chorizo ok?
  • 1 red bell pepper, sliced & 5 green beans
  • 1/2 white onion minced finely, & 2 tomatoes small dice
  • 4 cups of chicken stock
  • 1 Tablespoon of Saffron
  • 3-4 cups White Basmati rice (or Spanish Bomba rice-kind of hard to find)
  • 10 clams & mussels (if in season) scrub well with a brush
  • 1 Tablespoon salt or more to taste, 1/2 Tablespoon black pepper

IMG_1380 -In small bowl combine salt, pepper,minced garlic, and paprika.  Rub and massage this mixture on the chicken & pork. Drizzle with olive oil and bake in 350 F. for 30 minutes, set aside.

IMG_1381

 

 

 

IMG_1383

 

 

 

 

At same time, also put in the oven red bell pepper & sausage. Drizzle with olive oil. After cooked, set aside.

Directions

  1. Warm up chicken stock in a separate pot, add saffron. Set aside
  2. Heat up 3 Tablespoons of olive oil in your paella pan @ medium heat. When oil is hot, add tomatoes & onions and cook until onions are transparent. ~ 2 minutes
  3. Add uncooked rice and stir with oil and onions until rice is coated.
  4. Add chicken stock, salt & pepper, green beans.
  5. After stock begins to bubble, cover with lid and lower temperature. Cook 20 minutes.
  6. You can “peek” half way and if rice looks dry, add 1 cup of water. Cover again.
  7. After 20 minutes, add uncooked shrimp on top of rice, cover, cook 5 more minutes.
  8. Remove pan from heat and wait 10 minutes.
  9. Your beautiful Paella is ready, fluff with a fork, and add cooked chicken, pork, sausage, and roasted red peppers.

IMG_1386IMG_1387

 

Rice with chicken stock waiting to boil. Cover Paella and wait 20 minutes.

 

 

IMG_1388IMG_1490

 

Already cooked chicken & pork that you add to your

Paella after it finishes cooking. Much easier~

 

As far as the clams & mussels go, after brushing them well, remove “beard” from mussels. Boil them in salty water, once they open insert them in Paella. The onesthat did not “open” are BAD ones, throw them away !

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather
 

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>