Paella

Paella is a traditional dish in Valencia, Spain. It is dish that either has meat (rabbit, or chicken), and/or seafood with rice and green legumes. It is one of the famous one pot dishes that exist where flavours are built each culture has one of these with different ingredients and under slighty different names. Also, thanks to Jason and Leah for bringing me some saffron spice and Paella seasoning mix!

Ingredients and Equipment

You will need a pan - ideally a wide cast iron, but a large skillet will work.

• Chicken thighs (4 pieces)
• Clams (4 large, 8 small)
• Mussels (8)
• Large shelled shrimp (8)
• Bomba Rice (1 ½ cups)
• Chicken stock (4 ½ cups)
• Garlic cloves (3 minced)
• Medium Onion (1 chopped)
• Medium Tomato (1 shredded)
• Frozen peas (½ cup)
• Saffron (0.075 g)
• Pallero seasoning (½ sachet)
• Olive oil (2 tbsp)

It is key to toast the saffron ahead of time, place on aluminum foil fold over to make a sachet. On a hot pan toast the sachet for 5-10 seconds on each side. You can then grind/crush the saffron into a powder and disolve into a little water.

Substitutions

Not everything is easily accesible so here are some convienent substitutions. Be aware any substitution may cause the dish to lose it’s authentic rating, but, I prefer to go economical and local first!

• Saffron -> Tumeric (½ tsp)
• Bomba Rice -> Arborio Rice (requires 3 cups of stock instead)

Method

This dish makes enough food for 4-6 people. Once the rice is added, keep stirring to a minimum to avoid releasing starch.

• In a skillet on medium heat add olive oil
• Add chicken and sear until caramelization and browning occurs nicely on both sides
• Add onions sautee until it begins to caramelize
• Add garlic and sautee for 1-2 minutes
• Add shredded tomato and sautee for 1-2 minutes
• Add the Paellero seasoning and saffron. Sautee for 1-2 minutes
• Add the rice and mix to coat all of the flavours and seasoning (keep chicken on bottom)
• Add the broth/stock
• Allow the dish to bubble at medium for 15 minutes (lid off)

The remaining components are added at different times to promote the best texture

• Set heat to low
• Push clams into the rice
• After 5 minutes push mussels into the rice
• After 5 minutes add shrimp and peas on top (cover with lid)
• Cook an additional 5 minutes (Be aware shrimp can become tough, lower is better)
• Remove lid and cook until the liquid has been absorbed into the rice

fin

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