Making Paella tonight from a Mark Bittman Recipe, but also referring back to some of my previous creations. Of note, it seems the paella recipes with chorizo and shrimp get the best flavors.
As Bittman says, paella is basically leftovers with risotto. But, its even easier than risotto because you pop it in the oven at 450f and leave it for 15-20 minutes. My favorite approach requires these ingredients:
- 3.5 cups of chicken stock
- Pinch of Saffron threads
- 3 tablespoons of extra virgin olive oil
- 1 medium onion, chopped
- 2 tablespoons of garlic, chopped
- Salt and pepper
- 8 ounces of Spanish Chorizo
- 2 tablespoons of smokes paprika
- .5 cup dry white wine
- .5 cup tomato puree
- 2 cups Aborio rice
- 2 cups peeled shrimp (1 pound)
- 2-3 bone-in chicken thighs with skin
- Parsley for garnish
I’m full already!
- Get the oven hot to 450f. On the stove top, warm the stock with saffron threads. In an oven-safe large pan, get the olive oil hot. Once hot, add the chicken thighs. Get the chicken thighs brown on both sides then add the onion and garlic, seasoning. Once that is soft, add chorizo, paprika, wine and tomato. Bring it all to a boil for 5 minutes.
- Add the rice, stirring it in as evenly as possible. In about a minute, add the warm stock. Lastly, add the shrimp.
- Put the pan in the oven and bake, undisturbed for 15 minutes. Check it at the 15 minute mark and see how the rice is. If it’s too al-dente, add more stock or water and let cook for another 5 minutes. Otherwise, turn off the oven and let the dish sit in the cooling oven for another 10-15 minutes.
- Remove from the oven, sprinkle with parsley. You can also put the dish on heat for a few minutes and get a bit of a crust on the bottom.
All natural ingredients. No corn starch, corn syrups!
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My mom had me make this last week, and I liked it, but thought it was too tart. I adjusted some of the lime and timing and came up with this:
- 1 Zucchini per person, sliced.
- 1 tomato chopped.
- 1/2 onion chopped.
- Handful of mushrooms
- Feta cheeses (probably goat cheese would be better or real mexican queso if you can get it)
- Heat a large pan with with a neutral oil like vegetable oil.
- Onions and mushrooms in the hot pan .
- After a minute, add balsamic vinegar.
- Simmer for a few minutes until all items are soft.
- Add zucchini. Stir around in the pan so all zucchini are covered in a light oil so they sauté well.
- Once all zucchini are soft, add tomatoes.
- Once the tomatoes are soft, but not totally falling apart, add your cheese. Reduce or remove from heat.
- Stir. We want the cheese to cover, but not clump. We also don’t want it to totally melt and just coat everything in the pan.