Monday, September 13, 2010


I've made paella several times, but this recipe is definitely the best I've made! I found this recipe here, but made a few modifications. Here are some helpful tips to making a great paella. 

  • 25 threads saffron, crushed (a heaping 1⁄4 tsp.)
  • Salt and freshly ground black pepper, to taste
  • 1⁄2 cup extra-virgin olive oil
  • 1 large chicken breast and 2 chicken thighs 
  • 750 g extra-large head-on shrimp in the shell (I de-shelled them)
  • 1 tbsp. paprika
  • 4 medium tomatoes, minced
  • 3 cloves garlic, minced
  • 1 red capsicum, cored and chopped
  • 1 small onion, minced
  • 6 cups chicken broth
  • 2 cups short-grain rice, preferably Valencia or bomba (I used arborio)
  • 1/2 c peas
What you do:
  1.  Put saffron and 1⁄4 cup hot water in a small bowl; let sit for 15 minutes.
  2. Brown the chicken in a 16″–18″ paella pan with a bit of olive oil and s&p.  Finish it off in the oven if it's not cooked all the way through and set aside.
  3. Heat 1/2 c oil in pan over medium-high heat. Add shrimp, lightly salt, and cook, turning occasionally, until golden brown, about 5 minutes; transfer to a plate and set aside.
  4. Add paprika, tomatoes, garlic, capsicum, and onions to pan and cook, stirring often, until onions are soft, about 6 minutes. Add reserved saffron mixture and broth, season with salt, and bring to a boil over high heat.
  5. Sprinkle in rice, distribute evenly with a spoon, and cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes. (If your pan is larger than the burner, rotate it every two minutes so different parts are over the heat and the rice cooks evenly).  Add peas towards the end.
  6. Reduce heat to low, add reserved shrimp and chicken.  Remove pan from heat, cover and let sit for 5 minutes before serving.

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