"March 27th is the annual observance of National Spanish Paella Day. A rice dish from Spain, paella has become very popular and is known around the world. It originated in its modern form in the mid-19th century in Valencia, on the east coast of Spain.
At lunchtime, workers in the fields would make the rice dish in a flat pan over a fire. They mixed in whatever they could find – such as rabbits, snails and vegetables. Later, for special occasions, chicken was added. Paella has spread to every region of Spain, as well as worldwide, using almost any type of ingredient that goes well with rice.
I made paella in the past. The original way. I wanted to make it with rabbit and snails (which is very traditional), but I couldn't get rabbit, so I made it with snails and duck. Chicken could be used instead of the rabbit too. It was delicious. I'd love to make a seafood paella, but my husband doesn't like shell fish.
I didn't have a traditional paella pan, but I had one that was very like one and it worked out very well. Very wide and shallow. I also went to a specialty store and bought the exact kind of rice that is required for the dish. I could only find it in a European specialties grocery shop. I'm sure you could buy it online too. Valencia or bomba rice.
There is a slightly different method to cooking the rice than regularly. Then when the dish is done I believe the pan is traditionally put in the middle of the table, and people spoon out their portions onto their plates.
I'm sure there are modified recipes that call for more available ingredients. They may also be slightly easier in their methods.
Current daily goals I try not to exceed (at least by much):
1,240 calories, 155 g total carbs (25 g fiber), 41 g fat (14 g saturated fat), 63 g or more protein
My main goals are to lower my cholesterol, blood sugar, and triglycerides.
"NATIONAL JOE DAY Enjoy a cup of “joe” with all of your friends named Joe, Jo, Joette, Joey, Joseph, Josephine, Johanna, Joann, Jodie or any variant of the name Joe every year on March 27th, National Joe Day.
According to the Social Security Administration, the name Joseph was ranked No. 6 from 1893 to 1899 behind John, William, James, George, and Charles. In 1910, it moved to No. 5. From 1911 to 2005 it was ranked No. 12 or lower."
Ingredients: 1 tablespoon vegetable oil 1 onion -- chopped 2 cloves garlic -- minced 1 cup short grain rice 1/4 teaspoon turmeric 2 cups vegetable stock -- heated 1 red bell pepper -- julienned 1 green bell pepper -- julienned 1 zucchini -- diced 2 plum tomatoes 1 small eggplant -- diced 1 1/2 cup corn fresh parsley -- chopped
Directions: In a large nonstick skillet or paella pan heat oil over medium heat; cook onion, garlic, rice, and turmeric for 4 minutes or until onion is softened. Stir in stock, salt and pepper and bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Toss eggplant with a little salt in a small bowl and let sit for a few minutes. Seed tomatoes and chop. Stir all veggies into pan with rice; cook covered for 15 minutes or until rice is almost tender. Stir in corn, cook covered for 5 more minutes or until all the liquid has evaporated.
1/2 tsp saffron threads -- (*see note) 1 Tbsp hot water 2 Tbsp extra virgin olive oil 12 oz boneless skinless chicken breasts -- cut into 1" pieces 1 small onion -- finely chopped 1 medium green bell pepper -- cut into 1/4" strips 1 oz Canadian bacon -- cut into 1/4" strips 2 cloves garlic -- minced 1 medium tomato -- seeded & cut into 1/4" pieces 3 Tbsp Italian parsley -- chopped 2 cups rice 1/3 cup dry white wine 3 1/2 cups chicken broth -- (3 1/2 to 4) 12 clams -- scrubbed 12 mussels -- scrubbed & debearded 8 oz shrimp -- peeled & deveined 8 oz squid -- cut into 1/2" rings 1/3 cup frozen peas -- thawed*
In a cup, combine saffron and water; let soak for 15 minutes.
Meanwhile, heat 1 Tbsp of oil in a large heavy skillet over med heat. Season the chicken with salt & black pepper. Add to the skillet and cook, stirring often for 2-4 minutes or until lightly browned. Transfer chicken to plat and set aside.
Add the remaining 1 Tbsp oil to the skillet. Add the onions, bell pepper, ham or bacon and garlic. Cook, stirring often for 5 minutes or until golden brown. Increase the heat to high. Add the tomatoes and 2 Tbsp of the parsley. Cook for 1 minute.
Preheat oven to 400F. Add the rice to skillet and cook for 1 minute or until the grains are shiny. Add the wine and bring to boil. Add 3-1/2 cups of broth and the reserved saffron (with liquid). Return to a boil. Reduce heat to medium-low and simmer for 10 minutes. Stir in the clams, mussels and the reserved chicken. Return to a boil. Stir in the shrimp and squid.
Cover the skillet and transfer to the oven. Bake for 20-25 minutes, or until the rice is tender, almost all the liquid is absorbed, the clams & mussels are open and the shrimp & squid are firm and cooked through. (Discard any clams or mussels that are cracked or remain closed.) Stir in the peas. The paella should be quite moist; if the rice starts to dry out during cooking, add a little more broth.
Season with salt & black pepper and sprinkle with remaining 1 Tbsp parsley.
12 mussels -- scrubbed 1 teaspoon olive oil 1 large onion -- chopped 5 cups water 1 3/4 cups long-grain white rice 8 ounces reduced-fat turkey sausage -- sliced 1/4 teaspoon saffron threads -- crumbled 4 ounces medium shrimp -- shelled, deveined, and halved lengthwise 2 cups frozen peas 1/2 teaspoon ground red pepper 12 littleneck clams -- scrubbed
Prepare the mussels by pulling out the beards that are visible between the shells. Set the mussels aside.
Warm the oil in a medium saucepan over medium heat. Add the onions. Cook, stirring, for 2 minutes. Add the water, rice, sausage and saffron. Bring to a boil, then reduce the heat. Cover and simmer for 12 minutes, or until the rice is partially tender and there is still plenty of liquid remaining. Stir in the shrimp, peas and pepper.
Transfer the mixture to a large shallow casserole or baking dish. Arrange the clams and mussels around the edge of the dish. Tightly cover with foil. Bake at 375 degrees for 30 minutes, or until the clams and mussels open and the rice is tender. Remove and discard any unopened clams and mussels.
This recipe yields 6 servings.
Nutritional Information Per Serving: Calories: 362; Fat: 6.6 grams (17% of calories); Cholesterol: 62 milligrams; Fiber (grams) 3.2.