Classic Paella
by Caren McSherry
A classic dish from the region of Valencia in Spain. There are certain rules to the preparation, such as never cover or ever stir the rice. The rest is up to you regarding ingredients. That belongs to you and your personal likes. The rice is important, never use par boiled or long grained. Bomba, the best paella rice available, it is short grained and able to absorb a lot of liquid while remaining firm. Calasparra is a great alternate. You can use Arborio in a pinch.
Ingredients:
- 3 cups chicken stock
- 1/2 cup white wine
- 1 teaspoon saffron threads
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 6 ounces good chorizo, sliced thin
- 5 chicken thighs, boned and skinned cut into 1-inch cubes
- 1 Spanish onion, diced
- 3 garlic cloves minced
- 1 large red pepper, cored and diced
- 1 450g box mini tomatoes, quartered
- 2 teaspoons Spanish smoked paprika (I like the hot one, but mild or sweet is Ok)
- 1 1/2 cups Bomba rice or short grained rice
- 8 stalks asparagus, cut into 2-inch pieces
- 1 cup frozen peas
- 1/2 cup finely chopped parsley
Method:
1. In a medium pot, heat the stock and white wine. Place the saffron in a mortar and pestle, add the salt and pound it into a powder. Add to the stock mixture, bring the stock to a simmer. In a paella pan, or large (14-inch shallow fry or gratin pan) add the olive oil, fry the chorizo until crispy on both sides. Remove and set aside. In the same pan, add the chicken and turn the heat to medium high and brown the chicken on both sides, do not overcook, just until done. Remove and set aside.
2. Toss in the diced onion, garlic and pepper to the pan, the heat should be on medium to avoid browning the onion, you just want it soft. Add the tomatoes, smoked paprika, chorizo, chicken and stir.
3. This part is very important.... add the rice and stir it in to ensure the entire mixture is evenly distributed. Now, pour over the hot stock and bring to a boil. Do NOT stir at all. Once it comes to the boil, turn down to simmer and let it cook for about 20 minutes. At the 18-minute mark sprinkle the peas over top along with the asparagus pieces. Without stirring, poke into the rice, remember do NOT stir.
4. Give a taste at the 20-minute mark, it should be cooked, firm but not mushy. Give a few more minutes if it is still al dente. Sprinkle the parsley all over the top and serve hot.
- Options: These are choices that can be added, paella is a great way to use leftovers and create the magic of flavour using the method and spices here: clams, mussels, prawns, firm-flesh white fish, artichokes, mushrooms
Serves 6
Copyright (c) Caren McSherry 09/ 20212. Toss in the diced onion, garlic and pepper to the pan, the heat should be on medium to avoid browning the onion, you just want it soft. Add the tomatoes, smoked paprika, chorizo, chicken and stir.
3. This part is very important.... add the rice and stir it in to ensure the entire mixture is evenly distributed. Now, pour over the hot stock and bring to a boil. Do NOT stir at all. Once it comes to the boil, turn down to simmer and let it cook for about 20 minutes. At the 18-minute mark sprinkle the peas over top along with the asparagus pieces. Without stirring, poke into the rice, remember do NOT stir.
4. Give a taste at the 20-minute mark, it should be cooked, firm but not mushy. Give a few more minutes if it is still al dente. Sprinkle the parsley all over the top and serve hot.
- Options: These are choices that can be added, paella is a great way to use leftovers and create the magic of flavour using the method and spices here: clams, mussels, prawns, firm-flesh white fish, artichokes, mushrooms
Serves 6
