Here is a signature dish of Spain and Portugal, one that is enjoyed the world over and hails, in its character, from a grand family of European dishes, each with it’s own distinguishing aspects but all prepared in basically the same way. Can you name the close cousins of Paella that come from Italy and France?
Classic paella – With Clams, Mussels, Shrimp and lots of spicy Chorizo!
In France, they have Rice Pilaf, a lovely, slow-cooked moist but not creamy Rice dish that can accompany any entrée from Fish and Fowl to Beef or Pork. It’s a French classic. Likewise, Italy has Rissoto, a creamy slow-simmered Rice dish usually finished with grated Parmesan or Romano Cheese.
Somewhere in the middle between those two is Paella – almost as well know to the rest of the world as Spain’s most famous and unique dish, Tapas – is Paella. It’s moist but not creamy, savoury rather than the bland background flavour Pilaf provides for other, featured foods, and equally good with Seafood or Upland Game or Goat. And… It’s a lot easier to make than most folks think!
First, place half a cup of hot water in a measuring cup or other heat-tolerant glass vessel. It doesn’t especially have to be glass, but you’ll want to admire the view! Into the Hot Water, sprinkle a healthy pinch of Saffron threads and stir gently with your finger or the handle of a spoon. Instantly, the Saffron starts to turn the water into a pungent reddish-yellow ‘tea’ which will impart a very special flavour to our dish! Let this ‘tea’ steep until later in the preparation…
Next, cut about a pound of Chorizo Sausage into thick (1 cm) diagonal slices and set aside. You’ll be using the Chorizo no matter what other Meat or Seafood you choose to put in your Paella!
Cut your Meat and/or Seafood into ‘large bite-sized’ pieces. Leave Bay Scallops and small Shrimp, etc, whole. Likewise, leave Mussles or Clams in their shells.
Preheat a large, flat-bottomed frying pan, or a Paella pan, if you’ve got one, to medium-high. Toast a cup of Arborio Rice lightly (for just a couple of minutes), along with two generous tablespoons of Sweet Paprika, five or six cloves of fresh garlic, finely chopped, in a couple of tablespoons of Olive Oil. If you’re afraid the Oil will burn, use half olive and Half Canola or Vegetable oil, to be safe.
To this pan add your meat; Chicken, Rabbit, Lamb, Goat or whatever, and give it a nice quick sear, to brown it and create meaty flavour. The brown bits from the bottom of the pan also enrich the sauce big time! If you’re using Seafood or Fish, leave it out of the pan until the end of cooking and give it just five minutes or so before serving. You can easily overcook these foods…
Once the meat is nicely browned, add one large diced tomato (about 1 Cup) and allow to sizzle and mush up in the bottom of the pan. Then, stir all the ingredients together, add two cups of heated stock (Fish, Veal, Chicken, or whatever complements your meat) and half a cup of dry White Wine or Dry Sherry.
Now…
Add the Saffron tea, threads and all, into the pan and stir well to equally distribute all ingredients.
Turn the heat down to medium and let simmer for half an hour. it may take more or less time for your Paella to cook. Just keep an eye on the rice. it will swell up absorbing the Stock. Once you start to see little steam holes in the surface of the rice, you’re just about thee. Now’s the time to add your Fish or Seafood to the pan, poking it gently in under the surface of the Rice.
Another five minutes and your dish should be done! (Just check to make sure the Fish and/or Seafood is cooked through and the Mussels and Clams have opened.)
Just spoon steaming servings of Paella onto wide-lipped plates or shallow Soup bowls and enjoy!
Salud!
~ Maggie J.