Paella Recipe

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Paella (pie-ee'-ya) is my vote for the world's greatest campfire casserole, stovetop exotic dish, and one of the greatest all-in-one meals ever devised. Paella uses rice, saffron, and whatever else is handy. Saffron may, or may not, be the world's greatest spice, but it is the most expensive. Still, a meal for six can be seasoned with 1/2 to 3/4 tsp. So it goes a long way and it is also delicious!

"Cuisine is when things taste like themselves." -Curnonsky

And that is the object here!

Recipe courtesy of The Spice Man, cooking school
San Antonio, TX

Ingredients:

ž cup olive oil
1 1/2 medium onions chopped
3 cloves crushed garlic
4-6 ounces sliced olives, black, green, ect.
1-2 cups cilantro or parsley chopped and loosely packed
1 tsp. salt
˝ cup chopped peppers of mixed colors
2 cups rice
1/2-3/4 tsp saffron soak for 15 min. in stock or white wine
4 cups chicken stock or seafood stock, subtract 3/4cup if you use shellfish
2 pounds seafood or other meats

Directions:

Bring your 4-quart or larger pot to medium heat and add oil, onions and garlic. Lightly brown them and add any meat that is not seafood. Let the meats sear for a couple of minutes, then add olives, cilantro, salt, peppers, rice, and stir for 2-3 minutes.

Then add the saffron/broth mixture, stir and bring to a low boil. Add any fish being used, and cover, reducing heat to a simmer for 15 minutes. If using shrimp and shellfish, add them after the fifteen minutes, re-cover and cook for 5-10 minutes, or until shellfish are open and shrimp are pink. SHOWTIME!!!!!

Nothing else is needed, though I do recommend wine or a cold beer on the side. A Spanish Chardonnay or, a little sherry are also suggestions.

Serves six.

"All people are made alike. They are made of bones, flesh and Dinners. Only the dinners are different."

-Gertrude Louise Cheney

Click here to buy saffron, 7 grams only 34.97!

A Little More About Paella

Paella, pronounced pie-ee'-ya, means pan in the Valencain dialectic. The dish paella, most likely adopted this name because this meal is traditionally made in a single, large, two handled, cast iron pan called a paella and was often used as a way of mixing various leftovers into a single cohesive dinner.

Most people familiar with paella associate it with a Spanish rice dish that contains several kinds of seafood such as shrimp, clams and mussels, a tomato based sauce, other vegetables and flavored with saffron and bay. This makes a delicious seafood paella, but it can be much more and can contain a wide variety of ingredients.

In Spain paella is not nationally a consistent dish, but rather a regional food made differently in various parts of Spain. Two styles are most common depending on where in Spain the paella is being made. Not surprisingly, on the coast such as in Valencia, a seafood paella made sometimes referred to as Paella de Mariscos and in the interior the seafood is replaced with meat. In the United States, and other parts of Europe the two styles are sometimes combined to make a paella that contains both seafood and meat.

Paella often contain vegetables that include onions, tomatoes, peas, beans, artichoke hearts, pimiento and other kinds of sweet peppers and is seasoned with saffron, rosemary and paprika, garlic, parsley and bay leaf with the seafood version. Seafood Paella often contains many types of seafood including shellfish, snails, crawfish and squid, while the meat version often contain small game such as rabbit and duck or chicken and the Spanish sausage called Chorizo or a garlicky sausage.

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Recipe courtesy of The Spice Man, cooking school San Antonio, TX

Recipe courtesy of The Spice Man, cooking school
San Antonio, TX