Seafood Paella From Andalucia
This home-made Paella is actually made with chicken and vegetables, as there are many variations of Paella.
Paella can be adapted to suit your tastes, but it always has saffron flavored rice for that certain Moorish influence. Spaniards are proud of their own rice from Valencia, a short grain variety perfect for paella. Overseas, chefs can substitute Carolina or Risotto types and make a very satisfying paella. Just make sure the ingredients are fresh!
1 small lobster (cooked, cleaned and cut up) or 8 jumbo prawns (cleaned)
2/3 cup extra virgin olive oil
several cloves of garlic, peeled and chopped
1 large onion, peeled and chopped
2 tomatoes peeled and chopped
3 lb chicken, cut-up
a few small squid, cleaned and cut into rings
2 teaspoons cayenne pepper
2 1/4 cups rice
4 cups chicken stock
1 pinch saffron threads steeped in 1/4 cup boiling water for 3 minutes
1 cup fresh peas
8 clams or mussels (scrubbed clean)
several lemons cut into wedges
Directions for putting it all together:
Heat the olive oil in the paellera, or special pan. Add the garlic and onions, stirring as it sizzles. Then add the tomatoes, pepper, chicken and squid. Sizzle gently for ten minutes until chicken is browned on all sides. Add cayenne pepper and salt, spread the rice evenly over all and stir fry until the rice is slightly browned as well.
Heat the chicken stock until boiling, then pour into the paella pan. Push the lobster or prawn pieces into the rice mix and pour the peas over the top. Cover and simmer for 20 minutes without stirring.
Add the shrimps, mussles, clams and whatever else the fishermen brought today and simmer covered for another 8 minutes – discard any unopened clams or mussels and serve the paellera with lemon wedges around the edge.
Recipe by Martin Trip, Editor of the Hip Guides.
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