Spanish Paella
If you love Mediterranean food as much as I do, this take on Spanish style Paella is the perfect dish to satisfy your wanderlust! I took a wonderful cooking class from a local home chef while visiting the beautiful city of Barcelona last Fall, and I was so inspired! Spain is known for an array of Tapas (small plate) choices and family-style eating throughout the day, Paella being a main staple of Spanish cuisine. It’s humble beginnings and history make it a very versatile dish, ranging from seafood, poultry and vegetarian toppings. Boasting a flavorful homemade Sofrito, this dish, once mastered, is a show stopper at your next dinner party.
Pick any favorite shellfish, poultry, chorizo or veggie for your topping.
Every authentic Paella need a good Sofrito, it’s part of how the rice absorbs so much flavor.
The basice needs for a great sofrtio! You can even add a spicy pepper if you’d like.
This Sofrito gains the most flavor when cooked for 45 minutes to 1 hour.
Paella cooks best outdoors, but you can make it stovetop and you can even cook it on the grill.
“Mixto” Paella means a blend of meats, in this dish we use prawns and chicken, but you can choose anything you’d like.
COST: $$
Prep Time: 20MIN
Cook Time: 2HRS
Serving Size: 4-6
Tools
Chef’s Knife
Food Processor or Blender
Medium Skillet Pan
Lg Skillet Pan or Paella Pan
Bowls
Strainer
Ingredients
Sofrito:
1 Red or Green Bell Pepper, diced
1 Yellow Onion, diced
4 Cloves Garlic, diced
1 Leek, sliced
3-5 Kalamata Olives, pitted, diced
1/2 Cup Tomato Paste
1/2 Cup Dry White Wine
1/3 Cup Olive Oil
1 Lg Can Crushed Tomatoes
Salt + Pepper to taste
1 TSP Smoked Paprika
1 TSP Rosemary
2 Sprigs Fresh Thyme
“Mixto” Paella:
2 Cups Arborio Rice (short grain)
1 Cup Olive Oil
1/2 Cup Fresh or Frozen Peas
1/2 Red or Green Bell Pepper
4-6 Cups (1 carton) Chicken Stock
5-7 Prawns, cleaned with shell on
2-4 Chicken Thighs, cleaned
1 Lemon (to squeeze)
Instructions
Sofrito:
1. Prep the fresh and set aside in bowls or on a cutting board.
2. In a hot skillet pan, add 1/2 cup Olive Oil followed by the onions. Add 1 TSP salt and cook until translucent, about 3-4 minutes.
3. Add the leeks and bell peppers, cook 1-2 minutes. Add the olives, and garlic. Mix and add 1 cup white wine to de-glaze the pan, once absorbed, lower heat to medium-low.
4. Keeping the pan warm, transfer the cooked vegetables into a food processor and pulse a few times to shred/blend the mixture. Return the mixture back to the skillet pan and add a little more olive oil.
5. Add the crushed tomatoes, smoked paprika, rosemary, and mix. Cook medium-low covered 10 minutes.
6. Add the tomato paste and taste the sauce to test for needed salt/pepper. Add a squeeze of lemon juice, fresh sprigs of thyme, and cover cooking on low for 25-30 minutes.
Mixto Paella:
1. Heat a large skillet or paella pan to high heat. Add 1/2 Cup Olive Oil (be careful for oil splashing). Salt and pepper each side of the chicken thighs and add into the pan. Cook 2-3 minutes per side.
2. Lower the heat to medium, salt and pepper the prawns and add into the pan. Cook 1 minute per side, when they start to turn orange/pink remove them and the chicken thighs. Chop the chicken up and set aside in a bowl with the whole prawns and cover. (You do not want to cook either protein all the way)
3. In the same pan, on medium heat, add 1/2 cup olive oil, the bell peppers and saute for 1 minute.
4. Add 2 cups of arborio rice and toast until the edges are translucent, stirring often. (about 2-3 minutes).
5. Add 3-4 dollops of sofrito mixture, mix into rice thoroughly.
6. Add 3 cups of chicken stock. Move heat to medium-low, cover and simmer the rice for 10-15 minutes or until halfway absorbed.
7. Check the texture and if the rice is still too firm, and add extra stock if needed (1/2 cup to 1 cup). Add the Chicken thighs and peas and mix into the rice. Place the prawns on the top of the rice, 1 inch apart, in a circular design. Sprinkle the saffron on top. Cover and cook an additional 10-15 minutes, or until liquid is absorbed. Check often.
8. When finished, eat right out of the pan or scoop and serve in a bowl. Enjoy!
Feed 4-6people with this dish!
