As we settle into summer and seafood becomes more accessible my mind wanders to Paella. It’s the process of paella that creates the soul satisfying, visual stimulating, self-serve goodness of this Spanish classic. I started “studying” this dish a couple of decades ago, trying out many different recipes and methods. Over the years, I can now whip up a paella for a crowd with ease, on remote islands over a campfire or over a quemadores {a ringed propane burner that supports a paella pan} which allows me to control temperatures with precision. Today, I am excited to share my “master recipe” with you and invite you to try it and modify it to suit your tastes.
This is one of my early paellas at a villa in Ramatuelle, France circa late 1990’s, featuring fresh langostines from the fish market in Saint Tropez.
There are as many versions of paella as there are paelleras {the traditional pans} in Spain. When friends presented me with a King Crab and fresh caught spot prawns at our cabin on Orcas Island they became the star of the show. I used fresh sugar snap peas from the garden in place of frozen peas. Giant scallop shells make the perfect mermaid~style servers!
Here, diners were satisfied with the infused rice and vegetables, mussels, clams and the ever present chicken thighs and spicy chorizo sausages. Other variations are up to your imagination, some traditional variations include rabbit in place of chicken, in Valencia they like to add white beans to the mix, snails are often used in place of the shellfish.
Master Paella Recipe {serves 6}
Ingredients
2 cups Bomba or Aborio rice {3 cups of a regular, straight rice}
6 cups broth {chicken, fish, Aneto paella, seafood paella or squid ink paella
1/2 cup Spanish sherry {I prefer dry}
A big pinch of saffron threads, just shy of a tablespoon
4 chorizo sausage links {uncooked} {Whole foods makes a great one OR 1 pound of bulk chorizo sausage
6 skin-on, bone in chicken thighs, sprinkled with salt and pepper to taste
1 large red onion, medium chop
2 sweet peppers {red/orange} cored and sliced lengthwise into 1/3 inch slices
6 cloves garlic, coarsely chopped
4 medium fresh tomatoes coarsely chopped OR 26 ounces of canned chopped tomatoes, save the juices in case you need more at the end. I prefer the Pomi brand in tetra pack boxes
1 cup frozen peas, thawed
5 tablespoons capers
1 – 14 ounce tin of quartered artichoke hearts
8 ounces Spanish green olives stuffed with pimentos {about 18 olives}
1 tablespoon smoked Spanish paprika
Sea salt to taste
Suggested toppings:
30 littleneck clams {or mussels, or 18 of each}
12 prawns with shells and heads Alaska king crab legs {as many as possible!!}
1 lemon, cut into wedges
1/2 cup chopped parsley
Preparation
Broth: I like to prepare the broth as early as possibles so that the flavor of the saffron threads can really infuse the broth. In a medium sauce pan, over medium heat rub the saffron between you fingers to break up the threads and allow them to fall into the heated pan. Let it “toast” for just a few seconds, as soon as you can smell the aromatics being released they are done, you don’t want them to get any color. Add the broth and the sherry to the pan. Stir and bring to a gentle bubble. Once it bubbles turn it off and allow it to rest.
Paella: Place a paella pan or large skillet over high heat and add the chorizo sausage. Chop up sausage with a wooden spatula or spoon into bite sized pieces as it browns. Once it is browned scoop up most of the sausage and put it aside. In the remaining fat place the seasoned chicken thighs skin side down over high heat and allow to brown for 2-3 minutes, then reduce heat to medium-high heat and allow to cook 10 – 12 minutes until the skin is brown, crispy and turns easily. Try to keep the skin in tact {unlike some of mine!!}. Turn the thighs over in the pan and allow to cook for another 10 minutes, moving them around in the pan a bit.
Remove the chicken thighs and cover to keep warm. Spoon the cooked chorizo back into the paellera, add the chopped onion, sliced peppers and and sauté until the vegetables begin to soften then add 2/3 of garlic and stir for another minute or two.
Add the uncooked rice to the vegetables and stir, allowing some of the grains to “toast” to your tastes, you may hear some popping sounds. This adds flavor and texture to the paella. Toss gently until the rice and vegetables are well mixed and the rice looks well coated.
In a colander in the sink drain the capers, pimentos and artichoke hearts. If using canned tomatoes, use a slotted spoon to add the chopped tomatoes to the colander, reserving the liquid. Add these items to the pan and stir. If you’re using fresh chopped tomatoes add them to the pan at this time. Also add the remaining garlic, paprika and the sea salt, gently stir until the ingredients are well mixed.
Arrange the cooked chicken thighs, skin side up into the pan, sprinkle on the thawed peas. Imbed clams/ mussels into the mix. Ladle in the saffron infused broth/ sherry, to just about a 1/2 inch to the top of the pan. As the rice absorbs the broth add more, making sure it doesn’t boil over. If you need more moisture after using all of the broth/sherry add some of the reserved juice from the canned tomato or more broth. Do not stir or cover once you get to this point.
Set the heat at a medium simmer. There are many factors that can affect the cooking time, but 30 minutes is about average. Ideally, there will be a crispy crust at the bottom of the rice, you will hear some crackling sounds and smell a “toasty” scent. Ideally, the rice in the center should be tender, the rice at the top will be more al dente. Use your senses to help determine when it is done, if you smell it burning on the bottom, reduce the heat, keep adding broth and taste grains of rice to make sure they are done to your liking. When it is finished cooking allow it to rest for 10 minutes. Top it with lemon wedges and chopped parsley.
Here’s a paella I made for a girls dance party in my disco dress and platform shoes using an enamel Paellera {the name of the traditional pan} with a 2 ring Quemadore {the burners} and the burner support legs.
https://www.spanishtable.com/paella-receta.html
