Paella Valenciana




Today I made another round of Paella for a gathering. I've posted new photos and a technique to ensure its a success.


The use of Saffron makes an authentic Paella. However don't fuss over it if you don't have one. It's not the end of the world and making this dish is still possible. Instead of saffron, I used Paprika. It is also advisable to prepare and line up ALL ingredients before cooking.

For this recipe you will need a 15 inch wide and 3 inches in height Paella pan. Yields 8 -10

Ingredients:

¼ Cup Olive Oil
2 6-inch length Spicy Spanish (red) Chorizo, sliced ¼ inch
8 chicken thighs, skin removed.
(Season with 2 T Soy Sauce, dash of Salt and lots of Freshly GroundPepper)
1 Large Head Garlic, minced
1 Large White Onion, chopped
2 Roasted Red Bell Peppers (You can make one yourself by broiling in oven with oil)
1 Red Bell Pepper, thinly sliced for garnish
2  T. Paprika
3 C. Short Grain Rice (I used Italian Style. Do not use basmati or long grain rice)
5 C. Chicken stock

(Seasoned with 2 chicken cubes, chili flakes and 2 pieces of laurel leaves. This should be boiling in a separate pot when it is poured into the paella)
2 lbs Shrimps ( approx 12 collosal shrimps and 12 large ones) 
2 Large Squid, skin removed and sliced ½ inch thick
1 lb Mussels
3/4 C. Frozen Green Peas for garnish
1 Lemon, sliced in wedges (optional)
4 Hard boiled Eggs, sliced in wedges (optional)  

Directions:

Pour  oil into a hot Paella pan.

Add sliced chorizo and brown it. This will release a LOT of red spicy oil that will give your Paella a nice red color and flavour. Remove from pan and set aside.

Add chicken and brown it  nicely from the chorizo oil. Remove from pan and set aside.

Add garlic and onion. Saute. Cook until onions are wilted. Then add roasted bell peppers. Saute. 

Add rice and paprika. Saute the rice well until transparent. Sauteing the rice well is needed. This helps in cooking the rice also not just when the 5 cups of broth is added to it. 

Add the boiling chicken stock. Stock must be in a rolling boil when added. Add 5 cups only. Do not add more than that since we do not want a mushy texture. This amount of liquid is just enough to create a consistency for the perfect Paella. Not saucy, nor creamy but glistening, almost dry.

Mix in the chicken and chorizo. Bring mixture to a boil. When boiling add mussels. Mix well. Discard mussels that did not open while cooking. After it has boiled put it in medium heat so you can manage the rice and do not burn it.

Give time for the rice to cook in the stock. Add the shrimps and the squid.

(Cooking the rice is an important stage. At the latter part, you will see that the rice maybe still be uncooked. DO NOT PANIC by adding more water.

When there is a little water left, lace with bell peppers and sprinkle over peas.

Pop it in the oven at 350 degrees like what my friend Pia did.  ( Thanks Pia, popping it in the oven is ingenious).  I covered it with foil while in the oven to cook the rice further on this second round of Paella I did and left it there covered in foil for 30 minutes and an extra 10 minutes uncovered. 


Garnish with lemon wedges, sliced eggs. Serve and Enjoy! :)