The actual recipe is my own creation. But I was influenced when traveling to Spain. There are so many variations of this recipe; especially when you visit different parts of that country. Each area has a different way of preparing Paella. My recipe combines the best of each area. —Beth Robbins
1 1/2 pounds
white firm fish (I use Grouper or monk fish) cut into chunks
little neck clams
squid, cleaned and cut into rings
shrimp, shelled and deveined
Scallops (if very large cut in halves)
langoustines, boiled and cooled
chorizo, cut on an angle into 1/4 inch slices
ham, cut into cubes about 1/4 inch thick
chicken breasts or chicken parts
Sweet red bell peppers, sliced (preferably roasted)
bags of frozen peas
large onion, finely chopped
chili peppers, finely chopped (optional)
cloves Garlic, Crushed
ripe tomatoes, peeled and chopped saving the liquid (I've also used canned diced tomatoes)
Salt and pepper, to taste
white wine or brandy (optional)
lemon slices, for Garnish
chopped fresh parsley, for Garnish
In This Recipe
For the stock: In a large pot combine fish, shrimp and shellfish in 3/4 quart of water. Boil for 4 minutes and then simmer for 2 minutes. Remove and set aside keeping the water in the pot. Using the same water, boil the chicken for 8 minutes. Again, leaving the water in the pot- remove the chicken and let cool.
In a large skillet saute the sausage and the ham in olive oil. Remove from pan leaving the oils from the sausage. Add the onions, chili peppers and saute till soft. Add tomatoes (including the liquid), garlic, saffron, paprika, salt and pepper. Add the wine or brandy if desired. Simmer until a sauce is made. Taste to adjust seasoning. Place the sausage and ham back into the skillet with the sauce and simmer.
In a very large Paella pan place the rice on the bottom. Sprinkle the peas on top of the rice. Arrange the fish, shrimps, scallops, and the squid on top. Pour the water that was used to boil the fish and chicken carefully on top. Place the paella pan directly on the stove top and bring to a boil. In a decorative manner place the chicken pieces, langoustines, shellfish, chorizo and ham on the top and place the strips of red pepper between to add color. Allow the liquid to boil for 6 -8 minutes.
In a 450 degree preheated oven, place the Paella pan for 10 minutes. Remove from oven and garnish with chopped parsley and lemon slices. Serve immediately.