Are you making Paella today?

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.

azcristi

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Paella
Serving Size : 6

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.

Per Serving (excluding unknown items): 515 Calories; 9g Fat (16.6% calories from fat); 43g Protein; 59g Carbohydrate; 2g Dietary Fiber; 200mg Cholesterol; 746mg Sodium. Exchanges: 3 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 1 Fat.

NOTES : You can replace the saffron, hot water & olive oil with 2 Tbsp annato oil or 2 Tbsp olive oil mixed with 1 tsp sweet paprika