Paella is a dish that originated in Spain near the region of Valencia. Now you can get excellent seafood paella in all parts of Spain including Barcelona and Madrid. There are several types of paella including all meat, all seafood, a combination of both and even black rice which is turned that color with squid ink. In some cases the rice is grainy, in others soupy. Although we strongly recommend an escorted Spain tour or cruise to go and taste paella where it all began, the recipe below is a dish that will impress. Serve with salad, crusty bread and a nice Spanish wine.
INGREDIENTS
2 Tbsp Olive Oil
2 tsp Salt
½ tsp Fresh Ground Black Pepper
10 oz wt Chicken Breast, cut ½” cubes
1 cup Yellow Onions, ½ inch diced
1 cup Green Bell Peppers, ½ inch diced
1 Tbsp Fresh Garlic, minced
1 pound Bay Scallops
1 pound Medium Shrimp, peeled and deveined (reserve shells for saffron – shrimp stock – see recipe below – You can also use a bottle of clam juice if you don’t want to take the time to make your own stock)
½ cup Spanish Chorizo pork sausage, cut into medium dice
12 Black Mussels, cleaned and rinsed, beard removed
1 pound Fresh Firm Fish (Mahi Mahi works well) cut into 1” pieces
4 ½ Cups Saffron–Shrimp Stock (see recipe below)
2 cups Short Grain Rice
½ cup Green Peas, cooked
1 cup Roma Tomatoes, ½“ diced
Saffron-Shrimp Stock: Yield 4½ cups
1 Tbsp Olive Oil
1 Garlic Clove, minced
¼ cup Yellow Onions, diced ½ inch
¼ cup Carrots, diced ½ inch
¼ cup Celery, diced ½ inch
2 cups Shrimp Shells, from the peeled shrimp
1 Tbsp Tomato Paste
1 tsp Fresh Thyme Leaves
1 tsp Saffron
5 cups Water
2 Bay Leaves
5 White Peppercorns
Cooking Instructions:
- Season the chicken and seafood with salt and pepper. Heat the oil in a large heavy casserole pan then add the seasoned chicken, onions, bell peppers and garlic. Sear until the chicken is lightly browned. Add the scallops, shrimp, and chorizo and sear until the seafood loses its raw appearance.
- Then add the mussels, fresh fish and saffron–shrimp stock and bring the stock to a simmer. Add the rice, green peas and tomatoes, and using a cook’s spoon stir the rice gently to mix evenly with the rest of the ingredients. Reduce heat to a simmer and top the casserole pan with a lid. Let simmer for about 20 minutes or until the rice is cooked. While the rice is cooking remove the lid to stir the ingredients from time to time to prevent them from sticking to the bottom of the pan.
Saffron-Shrimp Stock: Yield 4½ cups
- Heat the oil in a medium-sized pot, then add the garlic, onions, carrots, celery and shrimp shells. Sauté until the vegetables lose their raw appearance and the shrimp shells turn red in color. Add the tomato paste, and while constantly stirring with a cook’s spoon sauté for 30 seconds.
- Add the rest of the ingredients and bring to a boil, then reduce the heat to a simmer and continue to simmer for 20 minutes.
- Strain the stock through a fine mesh sieve. Check the yield of the stock; you should have 4½ cups. Should you have more, return the stock to a clean pot and keep reducing until it yields 4½ cups. Should you have less, add water until it yields 4½ cups.
We like to have a small bowl with fresh cilantro and parsley available to add to the rice.
Pictured here is the addition of calamari. It’s not my favorite, but you can add 4 ounces to 6 ounces of cleaned squid cut into rings. Season with salt and pepper and cook in 1 tablespoon olive oil for 2 minutes. Set aside. Add into rice after 20 minutes. Cover and let cook for 10 more minutes.
