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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I lived in Valencia, Spain for a year, and yearn for authentic paella, and wanted to make a small quantity. The secret is DON'T STIR and be generous with real saffron. Use cast iron fry pan if you don't have paella pan. Ingredients:
1 t. saffron, crushed and steeped in 3 t. stock |
2 cups broth -- either chicken broth, or half chicken, half clam juice |
chopped peeled tomato (drained from can, amount to taste) |
1 t. spanish or hungarian paprika |
dash turmeric (for color) |
salt and pepper |
spanish olive oil |
1/2 cup chopped onion |
5 minced garlic cloves |
8 oz boneless chicken with skin |
1 roasted peeled red pepper, cut into slices (or from jar) |
1 cup paella rice (matiz from whole foods) or other mediterranean rice |
10 mussels (debearded and cleaned) |
optional ingredients: you could add shrimp, artichoke hearts, peas, spanish sliced chorizo, but adjust proportions so that rice is not overwhelmed. |
Directions:
1. Boil together the broth, saffron and the broth it steeped in, tomato, paprika, turmeric, salt and pepper.
2. Heat oil in the paella pan or cast iron 12 inch frying pan.
3. Add garlic and onion and cook until soft, then remove.
4. Brown chicken, adding oil as needed, until about 75% done, then remove.
5. Scrape bottom of pan, add more oil, add rice, and cook until translucent.
6. Add boiling broth, cook at medium for 5 minutes.
7. Lower heat, arrange chicken, red pepper, mussels, and any optional ingredients, and cook 15 minutes
8. Cover, continue cooking on very low, about 5 more minutes.
9. Note: you may need to move pan around so heat is even; you want the water to be absorbed and the bottom to begin to get crusty.
10. Let stand about 5 minutes, discard mussels that do not open.
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