Pronouncing paella can seem intimidating, let alone cooking one. A traditional Valenciana paella has rabbit, chicken and snails. A delicacy when in Spain, a harder sell to my family for a weeknight dinner. I'm a firm believer that if you use high quality ingredients and do your research on how to best use them, then your meal will likely be delicious. This Americanized "Paella Mixta" is surprisingly quick and easy to make and was enjoyed by all at my house. Use the best ingredients you can find, prep them in advance, resist the urge to stir and Enjoy! (Recipe inspired by Saveur, June 25, 2014)
Paella Mixta Recipe
(SERVES 3-4)
Ingredients
30 cm paellera [traditional Spanish paella pan]
pinch saffron
3 cups stock, preferably homemade [I used turkey]
1/4 cup extra-virgin olive oil
1/2 lb chicken breast, cut into small pieces
1/4 lb Spanish chorizo, sliced
1/2 lb jumbo shrimp, peeled and deveined, tails left on
1 tsp smoked paprika
2 cloves garlic, minced
2 dried bay leaves
2 tomatoes, DOP San Marzano, crushed by hand
1 small onion, finely chopped
1 cup DOP Bomba rice
1/4 cup frozen peas
1/4 cup caramelized pepper strips
Sea salt and freshly ground black pepper, to taste
Infuse stock with saffron in a small pot over low heat. Heat oil in a paella pan over medium-high heat. Add chicken and chorizo and sear all sides for a few minutes. Quickly cook shrimp and remove to a plate. Add paprika, garlic, bay leaves, crushed tomatoes, and onions to the meat, stirring until it becomes a thick paste, 5 minutes. Add saffron-infused stock and bring to a boil over high heat. Season with salt and pepper.
Sprinkle rice evenly throughout the pan. Without stirring and over high heat, cook until the rice has absorbed most of the liquid, about 10 minutes. Reduce heat to low, add peas, peppers and shrimp. Cook, again without stirring, for another 5 minutes until all the liquid has been absorbed. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before serving.
WINE PAIRING
Paul, from Tinto Fino, has suggested two wines that would pair well with Paella Mixta. www.tintofino.com
Estay Prieto Pricudo 2012, Spain $15.95
Rompesedas 2006, Spain. $19.95