Olé! Spanish Paella

The biggest thing to know about Paella is it is a challenge and a learning experience. It takes a few times of practice to avoid over cooking the seafood and undercooking the rice. This feeds a family of 8 and you will need a huge paella pan. So if you are cooking for less people just cut the recipe in half and you’ll still have tons of leftovers. Please don’t try this for the first time if you are trying to impress someone or if you are on a tight schedule. The first time I made this we didn’t eat until after nine, my kitchen looked like a Kansas after a tornado, the scallops were like chew toys and the rice was crunchy. But, if you have the time, energy and patience it can be a truly incredible meal.

Paella is a rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon near the eastern coast of Spain's Valencian region. Many non-Spaniards view paella as Spain's national dish. However, most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identity symbols. (Info from Wikipedia)

You will need: a BIG paella pan with a lid.

Ingredients

Meat
· Frozen Uncooked Scallops 1 pound
· Frozen Uncooked Peeled Prawns or Large shrimp 1 pound
· Chorizo Sausage Links 2 large links
· Boneless, Skinless, Chicken Tenders – thawed, 1 pound

Vegetables
· 1 large yellow onion
· 2 tomatoes
· 1 Green Pepper
· 1 package frozen peas
· 2 Lemons

Spices
· Saffron
· Fresh parsley
· Bay leaf
· Paprika
· Garlic

Other
· 1 quart Chicken Stock
· 1 bag (1 lbs) Rice – Spanish is preferable
· 1 Bottle Chardonnay
· EVOO

Directions

1. Preheat oven to 400 degrees
2. Heat paella pan over medium-high heat
3. Fry sausage pieces in the wok until brown on all sides
4. Remove sausage fry the chicken strips in the sausage drippings until browned. The chicken does not need to be thouroughly cooked.
5. Remove chicken and stir in frozen scallops and shrimp. Cook for 2-3 minutes and remove. Seafood should not be cooked through out.
6. Stir in the uncooked rice, saffron, paprika, bay leaves, and salt. Cook for 1 min or until the rice is golden brown. You may need a little EVOO to keep the rice from burning.
7. Stir in and Sauté onions, green pepper, tomato, peas and garlic for 5 minutes, or until tender.
8. Add chicken stock and wine and bring to a simmer.
9. Add chicken pieces and sausage, cover and simmer on the stove top for about 20 minutes.
10. Place seafood on top of the mixure.
11. Cover and bake in the oven for 5 to 10 more minutes, or until seafood is cooked through and rice is tender.
12. Once the rice is nearly done, remove from the heat and let it absorb the remaining water.
13. Paella usually has a crispy, caramelized, toasted bottom (called socarrat in Valencia but pegado in Latin America) that is considered a delicacy.
14. There are two ways to achieve socarrat/pegado: The first is to time the evaporation of the water properly with the completion of the rice; the second is to use a high flame while listening to the rice toast at the bottom of the pan.
15. You then removes the paella from the heat once the aroma of toasted rice wafts upwards. The paella then must sit for about five minutes before serving.
16. Garnish with fresh parsley and lemon.
17. Serve Hot with a sweet white wine or a Sangiovese