Monitor closely and keep taste testing every few minutes. STOP STIRRING! Adjust the heat so you maintain a medium boil. Stir everything well once and then get all the ingredients as evenly distributed around the pan as possible. This will let the rice soak up that great saffron/paprika/wine flavor. Add some more salt and sautee, stirring frequently, about 5 minutes.Īdd the WARM wine/saffron/paprika mixture. Stir the rice to get all the grains coated with the pan juices/oils. The rice should NOT be above the rivets of the handles of the pan. You want the chorizo oil/flavors to season the chicken and the pan itself (so the rice can soak up some of the flavors).Īdd all the rice. Add the chorizo and sautee for another 5 minutes, stirring frequently. Now add the chicken thighs to the pan and sautee for 5-10 minutes so it is cooked through. Take shrimp out of pan and set aside on a clean plate. Add shrimp, generously sprinkle with salt and sautee until shells start to turn pink and shrimp is ALMOST cooked through ("par-cooking"). Put your paella pan on the fire and once it is hot, add the olive oil. Warm the saffron/wine/paprika mixture in a separate pot. Get your broth warm, but not boiling, on the stove. Let it rest for several hours, even a full day to get all the saffron flavor. (see Saffron Tips) In a medium saucepan bring saffron, wine, and paprika to an almost boil. fire (any grill that will hold the entire pan)įirst, and this is KEY, prepare the saffron by crushing it with a mortar/pestle.1/4 cup fresh (or defrosted) peas you can substitute an equivalent amount of green beans.2-4 Organic Piquillo Peppers coarsely chopped.4-6 ounces Spanish Chorizo cut into 1/4 inch slices.1 pound boneless, skinless chicken thighs, cut into 1-inch cubes (bite sized).12 clams, shells scrubbed (just quickly use your fingers under running, cool water).12-18 mussels, shells scrubbed (just quickly use your fingers under running, cool water).12 raw medium shrimp in their shells (1-1.5 pounds).2 tablespoons Spanish Extra Virgin Olive Oil.1 teaspoon Spanish Grade A-I Saffron threads.I present one recipe here with some basic tips that I think should be used for all variations of Paella. The few common themes are of course Bomba Rice and Saffron. There are as many ways to make Paella as there are people. Even though it absorbs more liquid than ordinary rice varieties, the grains remain separate and individually loose from one another. Bomba rice maintains it’s consistent texture even under extended cooking so it will never become sticky, fluffy, or mushy. They are also harder than any other rice variety in the world, which means they can absorb more liquid, and thus flavor, as compared to other rice varieties. ![]() ![]() ![]() Bomba rice grains double in size, not only in length but in width.
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