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The whole world has learned to love this paella, made with
a mixture of fish, seafood, and chicken. There as many paella
recipes as there are chefs. This prize-winning recipe comes
from a friend in Galicia, who received the top award for her
paella in a local contest.The broths can be made the day before,
but must be boiling hot when added to the paella.
2 garlic cloves, minced
8 tablespoons fresh parsley, chopped
1g saffron strands or 1/2 teaspoon powdered saffron
Coarse salt
1/4 l (1 cup, 8 ounces) olive oil1
50g (3/4 cup, 6 ounces) cured ham, chopped
100g (4 ounces) chorizo sausage, sliced
1 kg (2 1/2 pounds) chicken, cut into small pieces (about
14)
1/4 kg (1/2 pound) squid, cut into small pieces
1/4 kg (1/2 pound) halibut, cut into small pieces
1/4 kg (1/2 pound) swordfish, cut into small pieces
1/2 kg (1 pound) small or medium shrimp, shelled
1 medium onion, chopped
2 tomatoes, peeled and chopped
1 green pepper, chopped
1 red pepper, chopped
1/4 kg (1/2 pound) cooked small clams, in their shells
1/2 kg (1 pound) cooked mussels, reserve few shells for decoration
675g (3 cups, 1 1/2 pounds) short-grain rice
1 lemon
1 liter (4 cups, 1 3/4 pints) hot chicken broth
3/4 l (3 cups, 24 ounces) hot fish broth
1/2 kg (1 pound) large crayfish
Parsley sprigs and lemon wedges for garnish
In small bowl or mortar, mash garlic, parsley, saffron and
salt. Set aside. Heat olive oil in paella pan with a 15-inch
(40 cm) base. Add chopped ham and chorizo. Fry, stirring a
few minutes. Remove to warm platter. Add chicken pieces, sprinkled
with salt, and fry over high heat until golden on all sides.
Remove to warm platter. Add squid, halibut and swordfish. Sprinkle
with dash of salt and fry. Remove to warm platter. Add shrimp
and saut about 3 minutes, or until barely pink. Remove to warm
platter. Add chopped onion, tomato and peppers. Saut until
soft. Return the cooked ham, chorizo, chicken, fish and shrimp
to the paella pan. Add parsley-garlic mixture. Add cooked clams
and mussels. discard any that have not opened. Stir in rice,
and juice of 1 lemon. Fry for 2 or 3 minutes. Pour over the
hot chicken and fish broth, while stirring. Bring to fast boil.
Decorate with large crayfish around the edge of paella pan.
Simmer for 20 minutes, without stirring. Turn off heat and
shake pan lightly to prevent rice from sticking. Cover with
dry towel for 10 minutes. This allows rice to absorb any excess
broth. Garnish with lemon wedges and parsley sprigs before
serving.
Recommended reading
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My Kitchen in Spain: 235 Authentic Regional Recipes Celebrating Vibrant
Regional Flavors - Janet Mendel
This collection of authentic recipes from Spain includes such specialties
as gazpacho and several versions of paella, as well as lesser known dishes,
highlighted by rich culinary, cultural and historical information. |
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