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Maria's Paella
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Maria's Paella
A Mediterranean speciality with María Inés, "paella"; a popular dish prepared with round rice, in which, elements vary according to local ingredients and seasons. What is interesting with "paella" is that it can be prepared with diverse ingredients; pork chops, rabbit, duck, chicken, fish, cuttlefish, squid and shellfish or other seafood and for vegetarians, it can be made only with vegetables. The word "paella" means pan in Catalan, it’s origin is from Valencia. Paella is the name of the pan that is used to cook it. The size of the "paella" can go from 20 cm in diameter, for one person to 150 cm for two hundred and fifty people, exceptionally "paella" can even measure 2 m in diameter for special occasions. For María a mom, career woman and an extraordinary cook, "paella" is a dish that she cooks frequently. This recipe gives her the opportunity to spend more time at the table surrounded with her love ones. In her very pleasant company, we discover how to prepare seafood "paella" a colourful and flavourful dish!
Maria's Paella
| Prep time: 15 to 25 minutes |
|---|
| Cooking time: 45 minutes to 1h |
| Servings or yield: For 4 to 6 people |
| Difficulty level: Easy |
| 20 medium shrimps with tail |
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| 20 fresh mussels |
| 4 to 6 lobster tails |
| 4 to 6 chicken drumsticks |
| 1 bag of calamari sliced (340 g) |
| 1 chorizo sausage |
| 1 litre (4 cups of seafood broth) |
| 500ml (2 cups) of parboiled or round rice |
| 1 can of small clams (150 ml) |
| 1 can of smoked oyster (85 g) |
| 1 can of artichoke hearts (150 ml) |
| ½ cup of white wine |
| 1 onion |
| 1 garlic clove |
| 1 red pepper |
| 3 bay leaves |
| 2,5 ml (1/2 teaspoon) of smoked paprika |
| 2,5 ml (1/2 teaspoon) of saffron filaments |
| 2 pinch of grounded saffron |
| 2,5 ml (1/2 teaspoon) of curry |
| Extra virgin olive oil |
| Salt and pepper to taste |
Preparation
Take out the skin from chicken drumsticks if necessary, slice chorizo, cut ¾ of the pepper in slices and the the rest in small cubes. Peel onion and garlic.
Clean mussels under cold water with a brush.
In a medium pot, add seafood broth with onion, bay leaves and garlic. Cover, Bring to boil. When water is boiling, lower heat to low. Add lobster, shrimps and mussels and cook for 2 to 3 minutes. Add the calamar and close fire.
Add some seafood broth to Saffron filaments, so it can liberate the aroma, set aside.
In a medium pan, heat a drizzle olive oil over medium high heat, add the red pepper slices, salt and cook for 2 minutes, set aside in a plate.
In the same pan, add peppers in cubes with some olive oil, cook for a minute over medium high heat. Add chicken with smoked paprika and cook 2 minutes on each side. Do not cook entirely; we will finish it in the oven. When golden brown set aside in a plate.
In the same pan, add chorizo slices, cook for 1 to 2 minutes, set aside in a plate.
Slice artichokes heats in quarters, set aside with other ingredients
In the Paella, heat a drizzle of olive oil over medium high heat. Transfer red peppers from the other pan, add oil from smoked oysters, rice and mix. Add the ground saffron and saffron filaments. Turn regularly like a risotto. Add seafood broth from your seafood pot, always in the center of the paella so the preparation doesn’t dry.
Add the oysters and the clams and make sure the preparation in always wet by adding broth regularly in the center of the paella, constantly stirring. Cook for about 20 minute or until the rice is almost done.
Preheat the oven at 275˚F. Cut the lobster rails in 2.
When rice is almost ready, arrange your paella adding all the ingredients on top of riece and add the white wine.
Cover with an aluminum paper, and place in middle of oven, cook for about 10 to 20 minutes or until the rice is perfectly al dente.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Take out the skin from chicken drumsticks if necessary.
2 - Slice chorizo.
3 - Cut ¾ of the pepper in slices.
4 - Cut the rest in small cubes.
5 - Peel onion and garlic.
6 - Clean mussels under cold water with a brush.
7 - In a medium pot, add seafood broth with onion, bay leaves and garlic. Cover and bring to boil.
8 - When water is boiling, lower heat to low. Add lobster, shrimps and mussels and cook for 2 to 3 minutes.
9 - Add calamari and shut the fire.
10 - Add some seafood broth to Saffron filaments, so it can liberate the aroma, set aside.
11 - In a medium pan, heat a drizzle of olive oil over medium high heat.
12 - Add the red pepper slices, salt and cook for 2 minutes.
13 - Set aside in a plate.
14 - In the same pan, add peppers in cubes with some olive oil and cook for a minute over medium high heat.
15 - Add chicken.
16 - Add smoked paprika and cook 2 minutes on each side. Do not cook entirely; we will finish it in the oven.
17 - When golden brown transfer chickened set aside with other ingredients
18 - In the same pan, add the chorizo slices, cook for 1 to 2 minutes.
19 - Set aside with other ingredients, keeping only the peppers in pan.
20 - Slice the artichokes heats in quarters, set aside with other ingredients.
21 - In your Paella, heat a drizzle of olive oil over medium high heat.
22 - Transfer the red peppers from the other pan.
23 - Add the oil from the smoked oysters.
24 - Add te rice and stir.
25 - Add ground saffron.
26 - Add saffron filaments.
27 - Turn regularly like a risotto.
28 - Add seafood broth from your seafood pot, always in the center of the paella so the preparation doesn’t dry.
29 - Add oysters and the clams.
30 - Make sure the preparation in always wet by adding broth regularly in the center of the paella.
31 - Always stir rice. Cook for about 20 minute or until the rice is almost cook.
32 - Preheat the oven at 275˚F. Cut lobster tails in 2.
33 - When rice is almost ready, arrange your paella with all the ingredients on top.
34 - Add white wine.
35 - Cover with an aluminum paper. Place in the middle of oven, cook for about 10 to 20 minutes or until the rice is perfectly al dente.
