Making Paella simple!

 

Paella is a rice dish! Basically there is one rule, everything that goes into Paella is there for the reason of either seasoning or complementing the rice. If something, anything overshadows the rice, technically the chef has failed because in true Paella, THE RICE IS #1. 

As you'll see below, Paella can be very simple in the sense it may only contain a few ingredients but in the end, the rice always has depth, richness, robust flavor and a satisfying texture. (Spaniards are not only possessive of their "Paella" they can be extremely picky and will even argue over the very water to be used!)  

Paella is generally made in a special pan and this is where the dish gets it's name. They look like this;
 

  


 

Shiny and new, they come in many sizes. A number, like "4 Plazas", will tell you how many the pan is intended to serve. I've seen them up to 6 ft in diameter which makes enough Paella for hundreds!

This style of "Paellero" is a real  workhorse of a pan. They are made from steel and must be lightly
oiled when stored to prevent them from rusting. These ugly ducklings produce the best results
in my opinion.
 
A traditional Paella pan is wide and shallow. I prefer the carbon steel (pictured above). They're reasonable but need to be oiled so they don't rust (like a steel wok). Note: There are also earthen ware vessels for Paella, that style will not be discussed here.

Let's talk rice. I recommend a Spanish rice that claims it's great for Paella (and do keep the label, you may need it for proof!). I use a Spanish "Valencia Rice" even though I rarely make a Paella Valencia. You can substitute a good Italian "Risotto" rice, or even a Cal Rose short grain but you stand the chance of serious ridicule. 

After the rice comes the one major seasoning you must decide upon before going any further. There are only two I've found that seem to be accepted in all circles, saffron which is used for a golden Paella, and squid or cuttlefish ink for a black Paella. Here we are demonstrating a golden Paella. So saffron is a must. Third is a good quality olive oil and I both cook with the extra virgin and add a little at the end.

The next thing you need to decide on is the style of Paella you want to make. A Paella is generally one of these three; it can be a reflection of the region in which you live (make it from the best of what you have), it can be a regional style  from Spain (Paella Valencia, Paella Madrid, etc), or it be a reflection of you, the chef. what do you like?

  

Here, in pictures is a simple Paella; 
This one was a special request for a private party, so it reflects the guests wishes.
(Click on thumbs for slightly larger picture.)

Pictured ingredients: chicken, shrimp,  mussels, onions, garlic, grape and diced Roma tomatoes, red & green bell peppers, green onions, peas, diced carrots, green beans, lima beans and chick peas.
Seasonings are; ˝'d oranges and lemons, parsley, thyme, oregano, Spanish paprika, Chef's (or seasoning "salt") salt, pepper and Saffron. 
You'll also need a large pot of hot water.

Step 1

On medium high, sauté the onions in enough olive oil to cover the bottom of the pan.

 



Step 2
Next we add the chicken and sauté it till it's done. Remove the chicken and put it in a clean pan (do not put it back into the same container the raw chicken was in.)



Step 3
Then add the all the rest of the ingredients (with the exception of some finely diced red and green peppers, and green onions for finishing garnish) in this order, vegetables, legumes, shrimp, garlic, saffron, herbs, lemons & oranges. Do Not Stir, yet...
 


Step 3 cont.
Now add the mussels. Let it cook for a few minutes before beginning to stir.
Then stir.



Step 4
As soon as the shrimp are cooked pull them out and set aside. (Hopefully, you'll notice juice from the mussels. Really fresh mussels still have the original sea water in them!)
 
Step 4 cont.
As the mussels cook and open,
pull them out also.
Mussels should be open and the meat should be firm and formed into neat halves (as pictured).  Mussels with "strings" or stringy meat were already dead and should be
tossed out.


Step 5
If your pan is dry add some more olive oil, then add the rice, stir and let sit for a few minutes. When lightly browned stir again. Do this till about 20% to 30% of the rice is somewhat browned.
 
Step 6
Now, add enough water to cover the rice
by about 1/4 inch, carefully (your pan will
be very hot and the steam can burn.)
Step 6 cont.
Let the pan simmer slowly until
the water is almost gone.  


Taste and add seasoning as needed.  Rice should still be a
little firm. Begin to decorate with the mussels and the
shrimp allowing your Paella to continue to simmer.
 

Here's the trick, you want to end up with a dish where the rice is fully cooked (ha! there's wars fought over that!) and bottom is
nice and crispy brown.  This is why I like the carbon steel pans.
I find it much easier to control the heat necessary to do this right.
 



Now add your chicken and decorate. Then let it sit about
30 minutes to an hour and dig in!

 

 

 


Extra beh bah...

                You'll notice I did not use any measurements for the ingredients. This is because I teach not to rely on specific amounts for this dish, you need to use whatever it takes. How many onions? as many as it takes, How much garlic, saffron, whatever?, as much as it takes. 

As far as the rice and water are concerned, you can fill the pan up about 20% to 25% with rice and then you'll need about 2 to 1 to 3 to 1 ratio water to rice (depending on the type of rice used, and although I think I can be legally prosecuted for saying so, you might start with a little less water and add some more if there's not enough, the main thing is to get to "know" your pan and how much it takes to get it right).

Don't worry, your first Paella probably won't be perfect, it's nearly impossible you see, cause Paella is far more than a dish, it's a relationship between chef, pan and the elements. With Paella you try to produce a rich and flavorful symphony with what nature gives you to work with, for those you're choosing to please.

Paella is an experience!
And if you don't want to make it, come see us (menu).

As far as ingredients are concerned you can get most everything from our market.

Or Take a trip out to my sausage producer
 La Espanola
in Harbor City.

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Caution: I say this somewhat in jest but also as a friendly warning, if you feel you must give your Paella a name like Paella Valencia, or any other specific or regional name, I'd encourage you to do two things; check your guest list to see how many are on it from any and all Spanish speaking countries, then concur with at least one [more if you can] of those individuals as to what are the proper ingredients to use, that way when the fight begins, cause it will, you'll have at least one expert there to defend your Paella. Be aware, that just as many Germans are experts on sauerkraut, Italians on tomato sauce, and all French on everything, most Spanish speaking peoples [and especially the men, where in Spain it is the man's dish to make] are potential experts on Paella! Oh, if all your guests speak Spanish and you are not or do not, tell them it's a "Risotto Milanese" or something else altogether and feel extremely complimented if one even so much as hint that it is "somewhat similar" to my mother's [wife's, or my...] Paella!