Paella Paella España |
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| Paella España ~ A traditional (expensive) dish from Spain...(chicken, sausage, clam, mussels, lobster). Traditionally served on special occasions, weddings, birthdays, anniversaries. Submitted by: Jorge, El Paso, Texas 1 frying chicken, cut in 12 pieces ¼ cup olive oil ~~~~~ Group 1 salt and black pepper, to taste 1 tsp dried oregano ~~~~~ Group 2 2 chorizo or Italian sausage ~~~~~ Group 3 2 garlic cloves, crushed ½ Spanish onion, diced 2 ripe tomatoes, peeled, seeded and finely chopped ~~~~~ Group 4 salt and black pepper pinch sweet paprika ~~~~~ 2 cups rice 2 tsp saffron threads (this is expensive, a cheaper saffron can be found in Mexican stores) 6 cups warm chicken stock 2 lobster tails, split 1 pound calamari (squid), cleaned and cut in rings 1 pound jumbo shrimp 1 dozen mussels, or clams (in the shell) ½ cup sweet peas, fresh or frozen and thawed ~~~~~ Garnish: lemon wedges pimentos, cut in strips 1. Rinse the chicken pieces and pat dry. Season all over with Group 1. Heat the oil in a paella pan or wide skillet. Brown the chicken on all sides, when nearly cooked through, add Group 2 and brown. 2. Remove the chicken and sausage from the pan. Cut the sausages into slices and set aside. Drain excess oil (don't clean the pan). Make a sofrito by sautéing Group 3, cook until the mixture caramelizes a bit. Season to taste with more of Group 4. 3. Add the rice, stirring to coat the grains. Steep the saffron in ¼ cup hot water for 5 minutes then stir it into the rice. 4. Add the stock/water and simmer for 10 minutes, gently moving the pan around so the rice cooks and absorbs evenly. Do not cover or constantly stir like risotto. Add the shellfish and the reserved chicken and sausage. Simmer, without stirring, until the rice is al dente and the mussels have opened. (Do not use mussels that are open before cooking). 5. Sprinkle peas on top and continue to cook until the liquid is absorbed. The ideal paella has a toasted rice bottom called socarrat. Allow to rest off the heat for 5 minutes before serving. Garnish with lemon wedges and strips of pimento. 10 to 12 servings To Clean Mussels Scrub the mussels well in several changes of water, scrape off the beards, and rinse the mussels. If the mussels are exceptionally dirty, let them soak in cold water to cover, with 1/3 cup salt and 1 tablespoon cornmeal per gallon. Let them soak for 2 hours to help them disgorge any sand. Drain the mussels and rinse them under cold water. |