Of course, the first dish I made in the Paella Pan was Paella. Paella (the word directly translates to “pan”) is a Valencian dish combining short grain rice with meat (or seafood), vegetables, and seasoning. The additions to Paella may vary based on the area and family, but there are three basic versions. Paella Valenciana (Valencian Paella) is the original paella and made from chicken, rabbit, maybe snails or duck, beans, tomatoes, paprika, saffron, garlic, and olive oil. Paella de Marisco (Seafood Paella) adds varied seafood to the rice and vegetables. Paella Mixta (Mixed Paella) was created by outside influences on the Valencian Paella and combines meat and seafood.
Before testing out this pan, I had never attempted to make paella. It was on my bucket list, but I was quite intimidated. Paella requires a few specialty (and expensive) ingredients that I had never worked with (plus a new pan that I had never worked with) and during the trial run, I was worried about ruining the entire dish. I am so happy to say that the paella turned out beautifully. The top of the paella was light and barely moist with a crisp layer at the bottom. I enjoy shrimp, but am not the biggest fan of other seafood. This was the first time I had even touched a mussel- had to google search how to purchase and clean them prior. I did give them a try, but the texture is still a bit much for me. Evan didn’t like them either, but he wasn’t feeling well during the trial run so I will see if he likes them next time. Chad was happy to have them all to himself.
Paella is not risotto. Stir as little as possible here, so you get a crispy layer to form on the bottom. If using mussels, buy them the day you make the paella if at all possible. They should be alive and fresh. Don’t use any that are chipped or broken. If they are open at all, gently tap them so they close. If they don’t close, toss them out. Right before putting them in the paella, scrub them clean and pull or cut off the beards towards the hinge. Place them in the paella hinge side down, so they have room to open.
The type of rice used for Paella needs to be a short grain Spanish rice. Bomba (sometimes labelled Valencia rice) is the best type to use. It is nearly round and absorbs more liquid than other varieties of rice. Calasparra can also be used.
Ingredients
3 cups strong chicken broth (bouillon)
1/4 teaspoon saffron
1/8 teaspoon Pimentón (smoked Spanish paprika)
1 medium onion, divided
1/4 cup olive oil
1 1/4 pound boneless chicken, cut into bite size pieces
4 ounces Spanish chorizo, cut into 1/4 inch slices
2 scallions, thinly sliced
2 tablespoons minced garlic
1 roasted piquillo pepper, finely diced
1/2 pound small-medium shrimp, shelled
1 1/2 cups short grain Spanish rice
2 1/2 tablespoons chopped fresh parsley
1 bay leaf, crumbled
1/4 cup dry white wine
2 ounces green peas
9 clams or mussels, scrubbed
4 jumbo shrimp with shells on
salt to taste
1 lemon, cut into wedges for garnish
Chopped fresh parsley for garnish
source
http://www.tarasmulticulturaltable.com
