Monday, August 30, 2010

Paella

A Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain.  End history class via wikipedia.  This is one of those dishes that you can spend a butt load of cash on or keep it economical and affordable.  It really depends on your tastes and what your going after.  Ive seen this dish loaded with Lobster, Prawns, Snails, and Caviar.  I've also seen it with veggies and Beef but yet, still delicious in its own right. 

WARNING!
If you have children, this can be a somewhat trying dish.  And when I say trying, I refer to your mental stability as a home cook/chef.  Nothing is more debilitating to your cooking ego than spending money on a nice dish and having it come out perfect in both smell, flavor, and look.  Only to have your 6 yr old look at the dish, then you, and shout "YUCK!" Then taste a grain of rice with the tip of his tongue and start to dry heave.  Therefore, I recommend this for a adult get together.  If children are present give the little buggers Hot dogs.

This is one of many favorite dishes of my wife Amy.  We don't have it often but when we do its pleasing and filling and there are days of leftovers that get more and more flavorful.

Amy's Favorite Paella

Ingredients:

1 pound of chicken thighs cut into bite sized pieces
1 pound chorizo or linguiza sausage, cut into pieces (Linguiza if you can, but hard to find in Wyo)
1/2 cup olive oil
1 medium white onion, diced
2 cloves of garlic, minced
2 cups medium grain rice
1 teaspoon saffron threads
1 pound cleaned shrimp
3 1/2 cups chicken stock (or water in a pinch)
12 ounce can of diced tomatoes
1/2 pound fresh mussels
1/2 pound little neck clams
1/4 cup fresh chopped parsley

Optional: a couple fillets of fish chopped into bite sided pieces, or even lobster or crab claws

GOT Paella?

In a large paella panPaderno World Cuisine 18.5 Inch Polished Carbon Steel Paella Pan , or two large skillets if you don't have a paella pan, fry chicken and chorizo until browned. Add onion and garlic.

Add dried rice to the pan and cook until rice becomes slightly browned.

Add stock and tomatoes (not drained) in and stir in saffron. Cover and cook over low heat until the liquid is absorbed (20-30 minutes).

Stir in parsley. Top with raw seafood and allow dish to keep cooking covered until the seafood is cooked. The shellfish will open up and the fish fillets will become flaky white all the way through.

Garnish with fresh parsley and lemon wedges and serve.

*This is an easy easy easy meal.  I cant stress enough how easy.  The main goal is to steam and simmer not stirring, poking, or prodding.  Just monitor the heat and sit back and drink a Dos Equis*

Finito!

1 comment:

Gwen said...

Looks delicious. Keep 'em coming!