This paella recipe can be made with mixed seafood or chicken and chorizo. My Dad makes this on the barbeque using a traditional paella pan but you can make it on the stove using a large cast iron frying pan (which is what I happen to have). The recipe is a bit “loosy goosey” because you have to keep an eye on the rice and adjust the liquid to keep it absorbing.
- 1 chicken cut into 16 pieces (or equivalent of shrimp, scallops, and firm fleshed fish)
- 1 kilo of mixed fava and flat green beans
- 1 whole bulb of garlic, crushed, peeled and rough chopped
- 2 tsp salt
- 250 ml tomato sauce or crushed tomatoes
- 250 ml olive oil
- 1/2 c. pimento (paprika)
- 1 Tbsp colouring (heaping)…colorante alimentario (you don’t really need it if you are using saffron)
- pinch of saffron
- 2 links chorizo sliced thinly
- 800 gm paella rice (arborio)
- double water or both – you’ll likely need more
- sprigs of fresh rosemary
- 1 whole lemon sliced fine into rounds
- Add oil and salt to a paella pan and heat over medium-high
- Brown the chicken pieces well (if you are making a seafood paella put the seafood in during the last 10 minutes of cooking by nestling the shrimp, scallops and fish into the rice).
- Add the vegetables
- Move chicken and veggies to the sides and add chopped garlic in centre
- Add paprika, tomato, colouring, saffron and chorizo
- Add half of the stock (if you are making a seafood paella you can use mushroom/veggie stock or make a fish stock)
- Reduce the heat to low and cook for 30 minutes
- Spring the rice in cross shape into the pan and then gently spread out
- Increase heat to high and cook for 10 minutes
- Reduce heat to a simmer and simmer for 10 minutes
- Add more liquid as it gets absorbed and stir the rice very little at this point (no molestar el arroz!)
- Keep cooking until the rice is done (when tasting always take from the bubbling area)
- Add rosemary springs and lemon on top and continue cooking 8-10 minutes.
- If too dry, wet a clean kitchen towel and put on top to allow the steam to continue cooking the rise.
- When the paella “sings”…it’s 30 seconds to create the socorrat (crust that forms on the bottom).
- Let rest 5 minutes before serving.