If you've never heard anyone say paella before, I say, pie -A-ya. I have no idea if that's right, that's just me.
This dish focuses on the rice. A short grain rice with a bit of a crispy bite is the one rule the traditionalists would want followed as well as using a large, wide pan so the ingredients can be spread out over the surface area.
In fact, this is a meal named for the pan and its origins seem to be from Spain. To find out more details about paella, click here.
Here's a great starter recipe for paella:
LAND AND SEA PAELLA WITH CHICKEN, SAUSAGE, AND SHRIMP
Ingredients
4 tablespoons olive oil
1 pound of boneless, skinless chicken breast, cut into 2” pieces, coated in flour
1 pound of ground sausage
1 pound of medium shrimp, peeled and deveined
1 cup minced onions
1 diced celery stalk
1 each small-sized sweet red and green bell peppers, cut into small chunks
1 cup chopped canned tomatoes
1 tablespoon minced garlic
Kosher salt and black pepper to taste
3 cups of white rice – short grain or Arborio
1/4 teaspoon ground saffron or saffron threads
6 cups of liquid (chicken stock, vegetable, or seafood broth)
Finely chopped parsley and lemon wedges for garnish (optional)
Directions
- Place the ground sausage in a large diameter frying pan over medium heat.
- Add the flour coated chicken. Cook until the chicken is golden and firm.
- Remove sausage and chicken from the pan and set aside.
- In the same pan, combine olive oil, onion, celery, and peppers – season with salt and pepper and allow to cook for 2 – 3 minutes.
- Stir in canned tomatoes and scrape up any bits on the bottom of the pan.
- Combine saffron with ¼ cup of liquid before adding to the mixture.
- Pour in remaining stock.
- Add rice and stir.
- Once the liquid is simmering, nestle in the chicken, sausage, and shrimp.
- Do not stir.
- Allow to cook on low-medium heat with lid, until the liquid is absorbed.
- Let the paella rest off of the heat for a few minutes before serving.
- Garnish with parsley and lemon wedges.
Options:
Add sliced green olives or capers if desired.
Substitute ¼ teaspoon each of paprika and turmeric for the saffron.
If bone in chicken is desired, cook in the same pan ahead of time, then remove and reserve. Add in step #9.
This is a great meal for gatherings, celebrations, lunch or dinner, and can travel well. As you begin to share meals again with extended family and friends, consider a paella for its ability to please so many palettes. Want to bring a meal to someone who is feeling under the weather, just had a baby, or lost a loved one? Paella.
Don't like seafood - don't use it. Would rather have chorrizo or kielbasi over sausage. Wonderful! Want to make a vegetarian version? Go for it! Do what you like to make this a tasty dish that will leave you feeling Fed Well!
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