From Our Kitchen: House Paella Recipe

Paella Month at Costa del Sol

Paella is a traditional Spanish rice dish that includes different combinations of vegetables and meats and seasoned with saffron. It originates from a region of Spain called Valencia, which is in Eastern Spain. The recipe has expanded over the years, and now many different varieties of paella are available.

There are many stories surrounding paella’s origins. However, it is our belief that during the Spanish Civil War, solders came together at mealtime and combined leftovers with rice over an open fire to form delicious new dishes. 

Our house paella is a traditional Spanish paella but feel free to add your own twist to it by adding artichokes, olives, whitefish, or whatever else you can dream up!

 

Ingredients:

2 Cups of Short Grain Rice

1/4 lb of Sweet chorizo cut in 1/4 inch slices

1/4 lb of Medium Shrimp Peeled (reserve shells)

1-1/2 lb Chicken Cut in Pieces (Rabbit is the authentic ingredient)

1/4 lb Lean Pork Cut in 1/4 Inch Cubes

1 Dozen Small mussels, Cleaned

1/4 Tsp. of Saffron Threads

1-1/4 Tsp. of Imported Sweet Paprika

Bay Leaf

Whole Black Peppercorns

Kosher or Sea Salt

1/2 Medium Onion, Carrot and Celery, Roughly Chopped

1-1/2 Tomatoes Cut in Half Crosswise

1/2 Diced Green Bell Pepper

1/2 Diced Red Bell Pepper

1 Scallion, Chopped

1 Clove of Garlic, Minced

1/4 Cup of Peas, Frozen or Fresh

1/2 of a Pimiento cut in strips

1/4 Cup of Dry White Wine

4 Cups of Chicken Broth

 

Makes 4 Servings

This recipe can be used as a guide to make the perfect combination for your own personal tastes using a variety of vegetables, meats, and seafood that you like. If you wish to use lobster, boil it and reserve some of the liquid for the stock. This recipe serves 4, you can double it if you are having a dinner party!

PREP:

Squeeze tomatoes to extract seeds and grate with a coarse grater. Strain pulp to remove excess liquid. Set aside.

Chop vegetables, meat, and clean seafood.

STOCK:

In a saucepan, sauté onion, carrot and celery in a little oil with shrimp, bay leaf and peppercorns until vegetables are soft and shells get some color. Deglaze with white wine and add the chicken stock. Simmer for 20 minutes, strain and put aside.

PAELLA:

Heat olive oil in an 18-inch paella pan and place over 2 burners if necessary rotating the pan occasionally to equalize heat. Sprinkle chicken with salt and sauté for 10 minutes over high heat, until lightly browned on all sides, remove to a warm platter.

Add the chorizo and pork stirring for about 3 minutes. Add the bell peppers, scallions, and garlic to the meats and cook over medium heat for 5 minutes. Stir in paprika and saffron. Add tomato puree to mixture along with the peas. (The paella can be made in advance up to this point).

Stir in the rice, coating it well. Bring Stock to a boil and pour over the rice. Boil until the rice is no longer soupy, but sufficient liquid remains to continue cooking the rice.

Stir in the chicken and arrange the shrimp, pimiento strips, lobster pieces (if applicable), and mussels on top.

Transfer to a 375° oven and cook, uncovered, about 10 minutes or until the rice is almost done and most of the liquid absorbed. Cover loosely with foil and let sit on top of the stove another 10 minutes before serving. Serve with lemon wedges.

Note: If you are using vegetable broth, your paella might be on the brownish side.