There is nothing like good wholesome stick to the ribs kind of food. I don't think anyone will dispute this fact. Even on the hottest of summer days, a food that will let your mind forget the scorching heat and sweat on your brow. This magical dish is Paella! I have had a wide variety of variations to this dish. Some were so sexy I didn't want to eat it, others were drab and lifeless. The recipe I wrote has many traits born from all of the outstanding memories of what Paella should be. Remember, you can add whatever kind of seafood you like! Make this recipe yours! It's perfect for a late afternoon get together, or any other special occasion. The preparation can be done days in advance if you are short on time. Let's get to work!
Paella is incredibly easy to make, and ruin at the same time. You definitely need to be aware of how things are cooking. I have ruined this dish before by scorching part of the pan and lending that flavor to the rest of the meal. First, you need to find saffron at your local grocery store. It's not that hard to come by, it's just ridiculously expensive! I think an ounce of this goes for a few hundred dollars, seriously! Fortunately, we only need a pinch of this wonderful spice. It is sold in small pinch size bags for around ten dollars. Heat enough chicken stock to start preparing your risotto.
When the chicken stock is at a rolling boil add the saffron. Stir this for a few minuted to infuse the flavors. Next, add the chicken stock in three separate intervals. Add one third, stir, another, stir and finally another until the rice is almost cooked through. I like to add a good splash of white wine at this point and stir in some fresh Parmesan. Spread the risotto out on sheet pans to cool.
Congratulate yourself and have a nice glass of wine! You just completed the hardest part of making paella! Now that the world is your oyster, you have a choice. You can either put the rice in the fridge for a few days and complete the rest at a later date, or push forward and rock peoples worlds!
The risotto in the photo is about sixteen quarts, I dice up about twenty pounds of chicken, and four pounds of chorizo. Scaled down for the home cook you need....
Paella
2 Quarts Risotto Cooked
2 Chicken Breasts Diced
1/4 Lb. Chorizo Diced
1/2 Lb. Shrimp Peeled and Cleaned
**1 Bag Frozen Peas and Carrots**
Faces to Melt!
**Use fresh and blanch first, you owe it to yourself**
Now that you have everything in front of you......
Start by heating a large sauce pot, but don't add oil. Wait till the metal is super hot before you add the oil. Saute the choriso and chicken till 3/4 of the way done....
Next, add your shrimp....
Finally, add the risotto. Be very careful at this point! Have some extra chicken stock or water handy to keep the whole mess moving. Like I said earlier, This is where trouble can happen. Add the peas and carrots, check your seasoning and that's it!!
Everyone at work loves this! The Bulgarians line up for this like it's their job!
Everyone in their lifetime should make this at least once. Remember, you can substitute any of the ingredients shown here. I've had paella with braised short ribs, langostinos, and bay scallops. You be the chef!
Peace out everyone!
Peace out everyone!
