paella recipe?

[The Peoples Elbow]

any suggestions? this **** rules, but i don't know how to make it.

 

[scottsins]

are you making a paella in honor of Calderon from the raptors?

 

[The Peoples Elbow]

im going to grind up his family and put them in the paella

 

[DallasCowpoke]

In reply to:

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[The Peoples Elbow]

i can do that on the weekend. i can take a sunday, do my workout early, and spend the rest of the day cooking. that doesn't bother me. i want something that i can make a ton of, and then re-heat easily throughout the rest of the week or so.

so this is the thread where we talk about how to make paella

 

[DallasCowpoke]

This one oughta be right up your ally then.

 

[runner]

TPE, this is my favorite recipe of all time. My Mom used to make it from time to time, and I've probably made it a couple of dozen times. The thing about paella is that it can be made with a variety of ingredients, and in Spain, they use whatever they have lying around. This is a time consuming recipe, however, much of the prep can be done in advance. Here we go...

Ingredients:
- 3 large sausage (I use sweet Italian)
- 1 tbsp oil
- 6 chicken legs or thighs (I always use thighs)
- 1/2 bell pepper, chopped
- 1 medium onion, chopped
- 1/2 lb ham, diced (you can buy it pre-diced)
- 2-1/4 cups chicken broth
- 1/2 cup dry white wine
- pinch saffron powder
- 1/2 tsp paprika
- 1/4 tsp oregano
- 1 bay leaf
- 1/4 tsp thyme
- 1/4 tsp coriander
- 2 cloves garlic, minced
- 1-14 cups long grain rice (get GOOD rice)
- 1 LB shrimp, shelled and deveined
- 2 tomatoes, peeled, seeded & chopped
- 1 2 oz jar pimiento strips (we usually leave this out)
- 18 clams or mussels, scrubbed
- 1/2 pound of white fish
- lemon slices

NOW THE COOKING:
In a large wok, skillet, or Dutch oven (we use a paella pan), brown the sausages in oil, pricking the skin of each in several places to release the fat. Remove from the pan and slince into 1/2 in pieces. Brown the chicken in the fat remaining from the sausages (add more oil if necessary). Remove chicken from the pan.

Saute bell pepper, onion, and ham in the same pan until the onion is soft. Add sausage, chicken, chicen broth, wine, herbs, spices and garlic to the pan. Simmer about 20 minutes and skim any grease from the top of the liquid. Add rice to the pan, stir, and simmer uncovered for about 40 minutes (make sure the rice is pretty close to being done before continuing).

Add shrimp, tomatoes, and pimientos. Stir until ingredients are well mixed. Cover and cook over low heat for about 5 minutes. Arrange clams or mussels on top of the paella, and lightly press the chunks of fresh fish into the mix. Cover and steam 20 minutes over a low fire. When you remove the cover, discard any clams or mussels that have not opened up. Arrange lemon slices on top and serve. Serves 6-8.

 

[DallasCowpoke]

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That's a great recipe runner, and the procedure's well written too. Nice job.

 

[kbrown]

This was on the mark Bittman show on PBS just the other day.
The Link

 

[kbrown]

woops...click on spain and you'll see a paella recipe

 

[Mrmyke709]

Central Market's paella recipe is pretty damn good.

Seafood Paella

I made it last Fall. It was enough to feed an army.

 

[kicksumass]

The first time I had Paella was in spain cooked by my friend's mom. Every paella I've tried after that has sucked.