Paella Espania

Show: Food 911Episode: Gnocchi in Waxahacie, TX/Paella in Mt. Kisco, New York

Rated: 5 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
40 min
Level:
--
Yield:
8 to 12 servings

Times:

Prep: 35 min
Inactive Prep: --
Cook: 40 min
Total:: 1 hr 15 min

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Ingredients

1frying chicken, cut in 12 pieces
Salt and black pepper, to taste
1 teaspoon dried oregano
1/4 cup olive oil
2 Spanish chorizo sausages
2 garlic cloves, crushed
1/2 Spanish onion, diced
2 ripe tomatoes, peeled, seeded and finely chopped
Pinch sweet paprika
2 cups Spanish rice, short to medium grain, like Valencia
2 teaspoons saffron threads
6 cups warm stock or water
2 lobster tails, split
1 pound calamari (squid), cleaned and cut in rings
1 pound jumbo shrimp
1 dozen mussels, cleaned
1/2 cup sweet peas, frozen and thawed
Lemon wedges
Pimentos, cut in strips

Directions

Rinse the chicken pieces and pat dry. Season all over with salt, black pepper, and oregano. Heat the oil in a paella pan or wide skillet. Brown the chicken on all sides, when nearly cooked through, add the chorizo links and brown.

Remove the chicken and sausage from the pan. Cut the sausages into slices and set aside. Drain out excess oil but don't clean the pan. Make a sofrito by sauteing the garlic, onion, and tomatoes, cook until the mixture caramelizes a bit and the flavors meld. Season with salt, black pepper, and paprika.

Add the rice, stirring to coat the grains. Steep the saffron in 1/4-cup hot water for 5 minutes then stir it into the rice.

Add the stock/water and simmer for 10 minutes, gently moving the pan around so the rice cooks and absorbs evenly. Do not cover or constantly stir like risotto. Add the shellfish and the reserved chicken and sausage. Simmer, without stirring, until the rice is al dente and the mussels have opened. (Do not eat any mussels that do not.)

Scatter the peas on top and continue to cook until the liquid is absorbed. The ideal paella has a toasted rice bottom called socarrat. Allow to rest off the heat for 5 minutes before serving. Garnish with lemon wedges and strips of pimento.

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Comments & Reviews

recipe Paella Espania
Anonymous 07-12-2008
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Added a few twists, delicious
Rated: 5 stars out of 5

I made this dish as a surprise for my boyfriend as a "preview" to our trip back to where he lived in Spain. He said that... when he tasted it, the nostalgia was overwhelming because it really did remind him of his time living in San Sebastien. I made a few additions to the meal (combining two of Tyler's paella recipes). Used breast meat for chicken and marinaded it in paprika and oregano for an hour or so prior to browning. I added green and red peppers to the sofrito and lemon zest wth the rice. It made a ton, and was absolutely delicious!Read more
recipe Paella Espania
Carol Port Saint Lucie, FL 06-02-2007
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Needs some tweaking
Rated: 4 stars out of 5

Good recipe, but too much liquid. I thought the rice to liquid ratio was off, so I only used 5 cups. While waiting for the... excess to absorb, My lobster and shrimp overcooked a bit. I stopped cooking while the rice was still a little wet. I also cooked the chicken longer in the first step, otherwise it would not have cooked through. This dish has great flavor. I know short grain rice is traditonal, but I think I'll try a longer grain next time, I like it fluffier.Read more
recipe Paella Espania
silvia san gabriel, CA 05-02-2007
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yummmy!!
Rated: 5 stars out of 5

I MADE THIS DISH FOR MY FAMILY ,EVEN MY 4 Y/OLD DAUGHTER LOVED IT...EVEN THOUGHT THAT I DIDN'T ADD THE MUSSELS AND... CHORIZO,STILL WAS VERY GOOD..Read more
recipe Paella Espania
Lynne Newton, MA 04-18-2007
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Delicious!
Rated: 5 stars out of 5

My only problem was trying to figure out the rice/liquid ratio. I search other recipes and decided on 3 1/2 c. rice/5 1/2... c. liquid. Perfect for 10-12! Also, I used 2 c. clam broth - the rest chicken broth. This was absolutely delicious and great presentation.Read more
recipe Paella Espania
Traci Boyds, MD 01-02-2007
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Good paella
Rated: 4 stars out of 5

Not the most authentic, but very flavorful and tasty. In addition, very easy to make.
recipe Paella Espania
Anonymous 10-06-2006
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excellent paella recipe
Rated: 5 stars out of 5

this recipe was really good. i made it for a group of people. they all wanted it with more rice. next time i will add more... rice. perfect and easy to make.Read more