I’ve never actually made paella, although I’ve helped with prep. That’s because it’s Peter’s specialty, something he’s made for years for our family, for dinner parties, and when camping. He’s acquired several paella pans of various sizes. The latest measures 26 inches across, purchased specially for the upcoming concert.
This recipe is adapted from one on The Spanish Table website, www.spanishtable.com. It lists the ingredients per person, which is particularly useful. The Spanish Table has a bounty of Spanish ingredients, cookbooks, cooking equipment (including multiple sizes of paellera – paella pans) wine and more.
A note about ingredients and equipment: Saffron is the world’s most expensive spice by weight. The hand-harvested stigmas of a particular crocus, between 150,000 and 225,000 stigmas are needed for one pound. But a little goes a long way: the following recipe takes only five threads (dried stigmas) per person. Saffron is available locally at the Italian Food Mart (although they're currently sold out), 416 E. Monroe, and at Mini Devon, 2700 W. Lawrence, #K.
Often – even in Spain – turmeric or powdered yellow dye is substituted to provide the distinctive yellow hue, though not saffron’s flavor.
Spanish paprika is smoked, giving it a special taste. Widely available online, it’s become a staple in my kitchen. Substituting regular (Hungarian) paprika produces a slightly different, though equally delicious, paella.
Paella pans (available online and at Target) are inexpensive, but a wide shallow skillet works just fine.
Ingredients per person
- 5 threads saffron, or substitute a pinch of turmeric
- Dry white wine – 1/4 c. for the first person; 2 T. for each addition
- 1 c. chicken stock
- Extra virgin olive oil
- 1/2 c. uncooked short-grain Spanish rice or Arborio (Italian risotto rice)
- 1 chicken piece, such as a thigh or wing
- 4 or 5 half-inch slices of Spanish cured chorizo, or substitute another spicy pork sausage
- 1/2 teaspoon Spanish sweet smoked paprika or substitute sweet Hungarian paprika
- 1 clove garlic, minced
- 1/4 c. chopped onion
- 2 T. canned crushed tomato
- 2 shrimp
- 2-4 small clams and/or mussels
- 2-4 roasted red pepper strips
- 1/2 - 2/3 c. total of one or more of the following: artichoke hearts, peas, and green beans, preferably broad flat beans, such as Romas, cut into two-inch lengths
- Chopped parsley, preferably flat-leaf
- Lemon wedges
Heat the stock in a separate pan. Keep warm.
Heat a paella pan or wide shallow skillet over medium heat. Add enough olive oil to completely coat the bottom and fry chicken until it begins to brown. Next add garlic and onions and sauté until translucent. Add chorizo and cook until heated. Add the rice, stirring until well coated with oil. Add the paprika and tomato. Stir while cooking for a few minutes.
Add saffron-infused wine and hot stock. Bring to a boil, scraping the bottom of pan. Do not stir from this point on.
Adjust heat to a slow simmer. When the rice has absorbed much liquid but still has a soupy appearance, add the mussels and/or clams.
Once the rice is cooked, add salt to taste. Add the shrimp, tucking them down into the rice, then the vegetables. During this time the rice should be caramelizing on the bottom of the pan, creating what is called the socarrat. It will make a faint crackling sound and smell toasty sweet but not burnt.
Set aside to “rest” for 5-10 minutes. Sprinkle with chopped parsley, garnish with lemon wedges and serve.
To cook paella in an oven: Use an oven if your pan is too large to cook on the stove, even with occasionally moving the pan around on the burner(s). Begin on the stove, but after adding the liquid, carefully move your paella pan into the oven (350 degrees-400 degrees). Once rice is done, return it to the stovetop to create the caramelized layer of rice on the bottom of the pan.
To cook paella over a barbeque grill, an open fire, or in a fireplace: Cooking a paella on a kettle-type barbeque, open fire or fireplace is easy because the cooking sequence follows the fire’s natural cycle. Once a good, hot bed of coals is established, brown the chicken and follow the sequence above. The fire only needs to remain hot enough to bring the liquid to a boil when adding the rice. Once it’s boiling, the rice can slowly simmer, absorbing the other ingredients’ juices, along with the saffron’s color, flavor and aroma. The smoke created by the wood, and/or throwing herb sprigs and/or grapevines on the coals, imparts extra flavor. The fire can die down slowly while the rice cooks.