Paella (Or how to get a Spaniard angry because you did it wrong!)

paella_126

Paella is a both the name of the dish and pan in which it’s cooked. Originally from the Valencia region of Spain, Paella quickly became a national dish. Each region prepares it using different ingredients, thus insuring that whatever ingredients you use, there will be a Spaniard telling you that you’ve done it wrong! (Canadians are this way when it comes to poutine)

So, let’s see how this Canadian prepares it!

paella_001

You’ll need:

  • 6 diced chicken thighs
  • 2 cups Arborio rice (think of this kind of like a risotto)
  • 1 diced spanish onion
  • 1 diced red bell pepper
  • 4 oz green peas (frozen or canned can work)
  • 4 oz sliced Chorizo
  • approx 2 cups chicken stock
  • 1 tsp salt
  • 1 tbsp of saffron

Basically, you can play with the ingredients, as long as you have the rice and the saffron

paella_005

Oh yea, and a paella. It can certainly be prepared in a large skillet, but the pan is what makes it paella. You can get them in most kitchen stores. I got mine in Madrid, but I’m sure you don’t need to travel that far.

g1-oil

Add some olive oil to coat the pan. Put at medium heat.

g2-chicken

Add the chicken

g3-salt

and some salt

g4-stir

Stir and get the chicken cooking

paella_026

Cook the chicken until it’s mostly cooked through

g5-onions

Add the onions

paella_034

Cook until the onions start to get a bit clear

g6-peppers

Add the red pepper

g7-chorizo

Add the chorizo

g8-peas

… and the peas

paella_047

Mix it all together, let it heat through

g9-rice

Add the rice. Stir it all together

g10-saffron

Add the saffron

paella_074

Looking pretty good, almost there …

g11-chicken-stock

Cover the entire dish with chicken stock … really fill the pan, as the rice is going to absorb it

g12-simmer

Get the dish simmering

Okay, so here’s where we get away from a risottto …

 

 

Cover the paella with foil and let it simmer over a low heat for about 20 minutes. You can test the rice and add a bit more stock during this process if you think it needs more, but DO NOT stir it. One of the distinctive traits of paella is the rice on the bottom should be toasted and have a crunch. You want to let this sit!

Okay, internet magic, time has passed …

g13-reveal

Paella!

paella_105

Now, let’s get this to the table

paella_108

Paella should be served at the table, right from the pan to your dish. This pan is for making a 2 person portion. You can get anything from single person to like 10 person sized pans! (Large pans must be prepared outside, over a fire … the real traditional way!)

Okay, this looks good!

paella_128

Note the toasted rice on the top of this dish

paella_124

That crunch is an important textural element of paella

paella_122

Feel free to change up the ingredients. Make it with seafood, or make a vegetarian version!

paella_127

Just remember, however you make it, you’re gonna piss off a Spaniard!

paella_126

Bon Apetit!

One thought on “Paella (Or how to get a Spaniard angry because you did it wrong!)

  1. Pingback: 23 Things Everyone Gets Totally Wrong About Spain | My Fads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s