PAELLA

 

1 lb chorizo, cut into 1/2 inch slices
1 lb chicken thighs,  cut into 2 pieces each
1 lb shrimp, peeled and deveined
1 lb scallops, small bay
2 roasted red bell peppers (see recipe below)
6 cups Rice-Arroz Calasparra from Spain  (may substitute risotto)

4 cups (32 oz) chicken stock 
1 tsp saffron (place in the stock and let rest for 1/2 hour before needed)
6 plum/Roma tomatos, chopped
2 large onions, chopped
6 garlic cloves, chopped
1 cup parsley, chopped 
6 tbsp olive oil 

 

Roasted Peppers

Place red bell peppers on grill cook until black on all sides. Place in a paper bag until cooled and skin slides of the pepper easily. Clean off all blackened skin, pull off stem and discard seeds from inside. Slice pepper in long slices about 1/2 inch thick. Place all pepper strips in a bowl with 1 clove of chopped garlic 2 tbs olive oil, salt and pepper to taste.

 

Place 2 tbsp olive oil in the Paella pan. Fry on a medium heat the chorizo, chicken, shrimp and scallops (not necessarily in that order). Use the same pan drippings from one item to another add more olive oil if necessary. Place all these items aside and keep warm in the over at 100 degrees. You will use these to decorate the top of the paella when the rice is cooked.

 

Making the Sofrito
Add 2 tbs of olive oil to the same paella pan, keeping the heat on medium, add the chopped onions, garlic and parsley. Fry, scraping up the brown bits (brown bits = Fond). When onions become translucent and covered with the oil add the chopped tomatoes.  Let the tomatoes fry reducing the liquid until it forms a paste. This is the Sofrito.

 

Add the Rice to the Sofrito, mix the rice well. Add the stock with the saffron. Keep stirring until incorporated. When the rice absorbs most of the stock try a piece of the rice.  If the rice ifs still too hard, add 1 cup of water o stock and continue stirring. When the rice reaches the desired texture turn heat to low and let cook, checking that it does not burn. Take a spatula and lift the rice, looking at the bottom of the pan. When the rice forms a crust and caramelizes this is called the soccarat. This is why we love Paella!!! You are done.

 

Decorate the top of the paella with all the items keeping warm in the Oven.

 

You can add whatever meats and fish you'd like to a Paella.

I sometimes cook Mussels and place a few on top. There are many Paellas out there. Basically, the sofrito and the rice is the most important part.
 

 

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