RECIPE FOR PAELLA

My Paella Recipe

Paella is the national dish of Spain.  Originating in Valencia it started life as a peasant meal and whatever was to hand was added to the pan along with the rice.  Over the years it developed into what it is today . Although there are many regional variations, the most popular paella consists of rice and seafood with pieces of chicken or meat.  I've worked on  this recipe over the past ten years or so and it usually turns out well.  With paella, you must remember that it is never an exact science and no matter what you do, it will always taste a bit different each time you make it.  The more you make, the more consistent it will become. 

Ingredients:  Serves 2 

A mug full of paella rice (you can use aborio rice if you can't get the real Valencian rice)

20 mussels in their shells.

20 or 30 clams.

15-20 raw prawns shell about half and leave the rest whole 

5 or 6 small squid cleaned and cut into rings (use the tentacles as well)

chicken pieces maybe 4 thighs and one chicken breast cut into pieces about 1" sq

a piece of firm fleshed white fish  like monkfish or cod cut into cubes (optional)

2 lemons

1 garlic clove finely chopped

1 large red pepper cut into strips

2  tablespoons of chopped tomatoes ( I use tinned)

1 teaspoons of paprika

1/2 fish stock cube (optional see method)

2 teaspoons of *paella seasoning or some saffron strands if you want to push the boat out.

*paella seasoning is a powder used in Spain to give the paella its yellow color it doesn't really add flavor, this comes from the stock. You can buy it from La Tienda (see below recipe)

2 tablespoons of olive oil

1 glass of white wine

a handful of frozen runner beans or peas if you prefer

Method:  This is how I make it. Takes about an hour

If you don't have a paella pan, use a large frying pan.  First steam the mussels and clams in a large saucepan with a bit of white wine in the bottom.  When they've opened take most of them out of their shells but leave a few in half shells for effect.    pour about half  the clam and mussel juice into a  1 pint jug and reserve the rest. Add the paella seasoning or saffron, the juice of half a lemon and the wine, then top the jug up with water.  It should be a golden/yellow color.   The stock is what gives the paella its unique flavor and this is where you can tweak it.  You can add some of the fish stock cube gradually tasting all the time. If the taste isn't very strong, pour in a bit more of the clam and mussel liquid and taste again. Paella is a bit of a black art which can take many tries before you achieve perfection.  There are restaurants all over Spain which the locals swear serve the best paella.  This proves that it isn't an exact science, if it was,  every restaurant would be serving identical paella. The mystery of paella is that it seems to need a few different tweaks each time you make it.  In theory it shouldn't but it always does.  The taste can vary slightly with the amount of liquid given out by the mussels and clams and sometimes the liquid seems to be saltier.  This is why I always taste it before adding any fish stock.

Next fry the squid pieces in some olive oil until it just starts to brown at the edges. Take the squid out and set aside.  Fry the red pepper until its soft and then remove it and put it to one side. Next fry the chicken until its brown and remove it.

Heat up the olive oil in the paella pan or large frying pan and add the chopped garlic, the tomato and paprika.  Stir it for a couple of minutes then add the rice and mix it all together.  Continue to fry it for another couple of minutes  then add enough of the stock to just cover the rice.  Add the chicken (you need to make sure this cooks through). Give it a quick stir and simmer it it on medium heat until the liquid has almost gone, then add some more. Keep repeating this until the rice starts to soften.  Next add the  squid the prawns and the fish (if you've used it)  the unshelled mussels, the frozen beans or peas and clams and some more stock.  Stir it again and leave it to simmer until most of the liquid has been absorbed.  Taste the rice and add more stock if it isn't cooked through.  When the rice is cooked, cut a lemon into wedges and place them in the pan so they look attractive I usually put them around the edge to form a circle.  Depending on the size of your paella pan, you made need more than one lemon  Finally add the strips of red pepper and dot the remaining half mussel and clam shells  around the top so it looks attractive.  Taste the rice and if it isn't cooked through add any remaining stock or some water.  Leave it for another 5 minutes but don't stir any more.

By now there should be some sticky liquid remaining but not too much.  Taste it. The rice should be soft and it should have that unique paella flavour.  If you've never tasted paella you'll just have to trust me.  If the rice still hasn't cooked through and you've run out of stock, pour in a bit of boiled water so the rice can continue cooking. What you're trying to achieve, is a nice soft rice without too much liquid.

Don't worry if some of the rice at the bottom has stuck to the pan and burnt, the Spanish think this is the best bit.  Finally when you're happy that the rice is done, take it off the stove and cover it with a clean tea towel.  Leave it to rest for about five minutes before serving.

What to drink with it:

In my opinion, the best wine to go with the paella is a good red Rioja Crianza.  I know its seafood and the book says white with fish but believe me, red is better with paella.  

Paella Accessories In The U.S