I have never been very fond of paella. I have found it soggy, bland, and over rated. Plus my first experience was in a touristy part of Seville Spain that led to food poisoning, so there’s that. Yes I have never been very fond of the Spanish dish, that is until this past September long weekend when I was treated to some amazing pallea on Vancouver Island. It was rich, flavorful and chalked full of goodies…and I wasn’t’ even in Spain when I ate it.
Before you Start:
Prep time: 30 min
Cook time: 45 min
To make things easier:
– Small food processor
– a paella pan for large orders (otherwise a large skillet or wok)
Spices and other 30 threads of saffron 1 cup white wine 4 Tablespoons Olive oil 6 cups chicken broth 2 teaspoon sweet Spanish paprika 1 teaspoon smoked paprika Course Salt to taste Veggies 1 large onion (chopped) 4 medium tomatoes (skinless, halved, and grated) 2 cans Artichoke hearts (drained, patted dry) 2 cups frozen peas 6 garlic cloves (minced) 1 lemon (for garnish) Parsley (for garnish) Protein 6 Chicken thighs 3-4 Chorizo sausages (cut into chunks) 1 dozen large prawns (in shell) 1 to 1.5 dozen clams/mussels mix 2 cups calamari rings 2 med-large halibut fillets (cut into chunks) Carbs 3 cups Valincian rice
1. Get your stock warmed up and keep it heated.
2. Toast saffron over med/low heat. Once aroma is released add the white wine and continue heating until boiled. Set aside.
3. Heat olive oil in pan and then add chicken. Once chicken is browned add garlic and onions.
4. Stir in the chorizo and allow it to warm up for a couple minutes.
5. Add rice then stir in saffron and wine. Allow rice to get coated by the oil and juices in pan.
6. Add tomatoes and paprika. Ensure to scrape bottom of pan to keep rice from sticking.
7. Working with a cup or two at a time add the broth. Allow the rice to absorb the broth then add some more.
8. Once you have worked your way through all the broth you should have cooked rice with a slightly soupy mixture. Add the artichoke hearts. From this point on allow the rice to cook to the sides of the pan. This gives a nice crusting which is the best part!
9. Mix in the halibut chunk and allow them to cook for a couple minutes then do the same for the mussels.
10. Mix in the peas then add the shrimp rings and top with calamari. Cover with tin foil to allow the shrimp to steam (~5-10 min)
11. Once the shrimp are pink in color remove the pan from the heat and allow to rest for 7-10 minutes.
12. Server and garnish with lemon wedges and parsley.