Paella

I learned to cook paella on a work team build. We went and took a cooking class and this was one of the things they taught. I immediately went out and bought a paella pan and started perfecting what I had learned. Originally I had learned to make a vegetarian recipe, but I love meat far too much to not add it in. I have made this so many times now, it is one of my go to recipes if I have friends over for the first time for my cooking.

Paella-3

It can be a really intimidating dish to make. The first time or 2 it may not turn out like you think it should. Keep trying. Each time you will find something is working better than the last time. I have not been to Spain, yet, so I don’t know how a true paella should taste, but I did make this one night for a friend who lived there and college and he said “This!! This IS what I remember the paella tasting like!” I was so flattered and excited that I was able to do it enough to bring back memories for him! Remember, let the bottom burn to get that delicious black crunchy that everyone loves so much!!

Paella

Ingredients:

2 chicken breasts
2 pork sausages, uncooked
1/2 cup olive oil
1 large red bell pepper, diced
1 large zucchini, cut in half and sliced in ½ inch chunks
1 large yellow onion, diced
4 cloves garlic, minced
10 cherry tomatoes, cut in half
1 teaspoon saffron threads
1 tablespoon kosher salt
1 tablespoon paprika
1 tablespoon thyme, minced
2 1/2 quarts vegetable stock (or pork or chicken stock)
2 cups arborio rice
1/2 cup corn
3 tablespoons parsley, finely chopped
1/4 cup pine nuts, toasted
1/2 cup pitted olives of your choice
  juice of one lemon 

Paella-2

Directions:

Cut chicken into ½ inch cubes. Cut sausage into thick slices.

Heat 14-18” Paella pan over medium high heat with ½ cup of olive oil. Brown chicken til cooked through and set aside. Cook sausage until done and set aside. 

Add peppers, zucchini, and onion to the pan with the left over grease from the sausage and cook until soft, around 6-8 minutes.

Add cooked chicken and sausage, saffron, paprika, and garlic, cooking for 2 minutes. Add the rice and cook until it turns a light golden brown and smells toasty. Pour in the stock and add salt. Give everything a big stir to combine thoroughly. Bring to a boil and reduce the heat to medium. Cook uncovered for 15 minutes without stirring.

After 15 minutes stir paella add in the corn, olives, and the tomatoes. Continue cooking until all the liquid has evaporated and, most importantly, the rice is cooked through. If the rice is not completely cooked, add additional water to allow the rice to become tender. You want it to char at the bottom of the pan! This is the best part, so if there is still moisture, it will not char.

Once the rice is cooked and all the liquid has evaporated, garnish with pine nuts, parsley, and lemon juice.

Serve hot!

Paella-1-2

Paella
Write a review
Print
Ingredients
  1. 2 chicken breasts
  2. 2 pork sausages, uncooked
  3. ½ cup olive oil
  4. 1 large red bell pepper, diced
  5. 1 large zucchini, diced
  6. 1 large yellow onion, diced
  7. 4 cloves garlic, minced
  8. 10 cherry tomatoes, cut in half
  9. 1 teaspoon saffron threads
  10. 1 tablespoon kosher salt
  11. 1 tablespoon paprika
  12. 1 tablespoon thyme, minced
  13. 2 ½ quarts vegetable stock (or pork or chicken stock)
  14. 2 cups arborio rice
  15. ½ cup corn
  16. 3 tablespoons parsley, finely chopped
  17. ¼ cup pine nuts, toasted
  18. ½ cup pitted olives of your choice
  19. juice of one lemon
Instructions
  1. Cut chicken into ½ inch cubes. Cut sausage into thick slices.
  2. Heat 14-18” Paella pan over medium high heat with ½ cup of olive oil. Brown chicken til cooked through and set aside. Cook sausage until done and set aside.
  3. Add peppers, zucchini, and onion to the pan with the left over grease from the sausage and cook until soft, around 6-8 minutes.
  4. Add cooked chicken and sausage, saffron, paprika, and garlic, cooking for 2 minutes. Add the rice and cook until it turns a light golden brown and smells toasty. Pour in the stock and add salt. Give everything a big stir to combine thoroughly. Bring to a boil and reduce the heat to medium. Cook uncovered for 15 minutes without stirring.
  5. After 15 minutes stir paella add in the corn, olives, and the tomatoes. Continue cooking until all the liquid has evaporated and, most importantly, the rice is cooked through. If the rice is not completely cooked, add additional water to allow the rice to become tender. You want it to char at the bottom of the pan! This is the best part, so if there is still moisture, it will not char.
  6. Once the rice is cooked and all the liquid has evaporated, garnish with pine nuts, parsley, and lemon juice.
  7. Serve hot!
OINKCOOKING http://www.oinkcooking.com/

Comments are closed