No products in the cart.
Paella originates in Valencia, a region on the Mediterranean coast of Spain. There are countless versions (though many locals still only allow certain ingredients to qualify as a “real” paella). So, here’s one of those versions (perfect for a date night at home, a special occasion, or a nice weeknight dinner – if you have the time & patience to make it).
- 1 yellow or white onion (diced)
- 2 tomatoes, diced
- 1 whole chicken or eight drumsticks or thighs
- 1 1/2 lb. pork loin (fat trimmed), cut into 1-inch cubes
- 1 chorizo (mild)
- 1/2 lb. squid
- 1 to 1 1/2 lb. Cigala Carolino rice
- 4 to 6 cups fish or seafood stock (or chicken broth if unavailable)
- 1 large pinch saffron threads
- 1 1/2 lb. raw mussels in shell
- 1 lb. small clams
- 1 1/2 lb. raw shrimp, medium or large (shell on)
- 1 sweet red bell pepper
- 1 10 oz. package frozen peas
- Olive oil (to taste)
- Salt (to taste)
– Prepare the ingredients. If using a whole chicken, cut it and the pork into serving-sized pieces. Cut the chorizo in slices (not too thin, not too thick)
– De-seed and cut red pepper into long strips. Chop onions and tomatoes then set aside for later.
– Warm the fish/seafood/chicken stock in a medium saucepan.
– Place the paella pan on the heat and add enough olive oil to coat the bottom. When the pan is hot enough, sauté the onions and tomatoes in the olive oil. Add olive oil as needed to prevent sticking.
– Once the onions are translucent, add the chicken and cook, browning on all sides. Add squid and cook, stirring often for about 10 to 15 minutes.
– Add the rice, sprinkling in the form of a large cross on the pan. Stir for two to three minutes to thoroughly coat the rice with oil.
– Crush the saffron threads and add to the warm chicken broth. Slowly pour broth into the paella pan until ingredients are all covered. Spread meat & chorizo and vegetables evenly over bottom of the pan.
– Arrange mussels around outside edge of the pan, pointing up. Place clams and shrimp in the pan, spreading out evenly around the pan. Add slices of pepper on top.
– Simmer, cooking rice. Add more stock if necessary. If the grill becomes too hot, raise the pan up, away from the heat. When rice is almost cooked, sprinkle peas over the top.
– When rice is cooked, remove from heat and cover with aluminum foil or large tea towel, allowing the paella to “rest” for 5 to 10 minutes before serving.
– Slice lemons into wedges and serve alongside paella.