I am looking for a paella recipe. Does anyone have a good one?
- drewb123 Jun 9, 2008 06:23 PM
I am having happy hour at my home, I live in Phoenix and it is hot hot hot! for some reason I feel a a huge batch of paella may be fun. I am surrounding my menu around pomagranate martinis and cosmos. I thought this may work.
If anyone has a recipe or ideas of what to serve to 12 people or so I would love to hear.
I use the seafood paella recipe from the Joy of Cooking. It is good, easy, and would definitely serve 12. Do you have a Webber grill? Traditional paella is made on an outdoor fire. I have always wanted to do it that way. So now I have a grill but I still need to buy a good, but inexpensive paella pan for the grill.
Scroll down to recipe #3. This is one of my all-time favorite go-to party dishes.
I usually keep the rest of the menu pretty simple. A variety of tapas for hors d'oeuvres, lots of good crusty bread with the paella, and flan for dessert. It really lets the paella shine--as it should.
There are so many different recipes for paella, I like this one. It serves 6 so you can double the recipe.
Simplified version of the Spanish dish, from Nick Sundberg.
1 Tbs. olive oil
1/2 lb. shrimp, large, peeled and deveined
1/4 C. red bell pepper
2 tsp. garlic, minced
1/4 C. peas, frozen
1/2 lb. chicken breasts, cooked, diced
1 C. chicken broth
1 C. rice
1 C. water
1 C. chicken broth
1/8 tsp. saffron
Add the rice to the water, chicken broth and saffron. Bring to a boil, cover and simmer for 20 minutes. Set aside. Heat the oil in a skillet. Add the shrimp and cook until just pink. Remove with a slotted spoon. Add the garlic and bell pepper and cook until just soft. Add the peas, cooked chicken, cooked shrimp and broth. When hot, serve over the saffron rice.
re: Chew on That
Your recipe does sound fast. I would create the soffrito before adding any material. I actually cook the chorizo and chicken in the pan with the sofrito. I then add the rice to the pan and add the liquid that I have added the saffron two. I cook in the overn and add the sea food during the last few minutes.
Interesting that the recipe you link to, Pamela, is word-for-word the Casas recipe that I linked to above, but my link says it serves 8 to 10 and your link says it serves 6 to 8. In the book, by the way, it says 8 to 10, but the most I've ever served was 8. People do tend to take seconds at the least, often thirds.
I'm thinking of making paella too - for Father's Day this weekend. I just ordered some Spanish bomba rice (latienda.com), and I plan on using these helpful tips that JoanN posted on another thread:
JUNE Cookbook of the Month: FOODS and WINES OF SPAIN
This is for 6 and you can double it. We;ve been doing this for years. Great for a crowd.
PAELLA SERRANO for 6 people
This is from Chef Julian Serrano of Picasso at the Bellagio, Las Vegas.
I saw him do this on Julia Child on PBS and it looked GREAT. (Made it later for a crowd and it WAS great!)
3 live chicken lobsters, about a pound to a pound and a quarter each. This is just right.
6 chicken thighs with skin
salt and pepper
excellent olive oil (we used Goya)
32 oz College Inn low sodium broth in pouch (that’s 4 cups)
2 SMALL pinches saffron (be careful. Too much gives a medicinal taste)
3 links chopped Goya chorizo
1/2 medium white onion, finely diced
1 red bell pepper, seeded and finely diced
2 large garlic cloves, peeled & diced
1 medium tomato, seeded and diced (you might want to skin this if skin is thick)
2 cups Carolina rice
18 littleneck clams, scrubbed clean (sometime, try cleaned squid, too)
1 cup shelled peas (frozen is OK)
for serving: some lemon
1) Pull out your equipment: a kettle for the lobsters. A large pan of ice and water for cooling the lobsters, tongs, kitchen shears, a paella pan (Use your Williams Sonoma one with the lid at the house).
Preheat oven to 400F. if not using the paella maker.
2) LOBSTERS: Bring the kettle of water to the boil. Drop lobsters into the water, cover and bring back to the boil. Boil 30 seconds. Remove from water & drop into the bowl of ice water.
3) When cool, twist off claws, twist off the body from the head. Laying the tail flat as possible on a table, cut the tail into medallions WITH THE SHELLS ON THE MEDALLIONS. (This is so the shells will flavor the broth.) Crack knuckles & claws with a hammer so it’s easy to eat, but leave meat in shells. Save bodies for another recipe, like bisque.
4) CHICKEN: Either broil it, seasoned with adobo (Ralph’s choice) or cut each thigh in half crosswise and season with s&p. Film the bottom of your paella pan with olive oil, set over moderately high and when hot but not smoking lay the chicken in, skin side down. Sear skin side till it’s a beautiful golden brown, but the meat is still rare –5-6 minutes. Remove and set aside.
5) BROTH: Bring chicken broth to the simmer in a saucepan and stir in the saffron. Keep hot while you prepare rice.
6) RICE: Take the paella pan –the one you used for the chicken—and dump out the old oil. Add a new film of oil and put on moderately low heat . Saute the chopped chorizo first. Stir in the diced onion and cook, stirring often, until it just begins to take on color, but DO NOT LET IT BROWN. Add diced pepper and cook with the onion for a minute or two, then stir in the garlic. After another minute stir in the tomato. Let cook together for several minutes to evaporate accumulated juices, then stir in the rice. Saute, stirring for several minutes, till the rice is hot and is turning from translucent to a milky color.
At this point ladle in the stock, stirring to mix the ingredients together and then spreading them out evenly in the pan. The stock should just cover the rice --if it does not, add alittle bit more. (Proportions are two to one or about twice as much stock as you have rice.) Bring to a boil and taste carefully, adding more salt and pepper as needed.
FROM THIS POINT ON, DO NOT STIR THE RICE AGAIN OR IT WILL GET GUMMY!
7) Place the chicken, skin side up, in a ring about 2 inches from the side of the pan. Tuck the lobster segments around the edge, too, Put the claws in the center of the dish and scatter peas over all. Put dish in the oven and bake for 20 min. , uncovered.
Alternately, cover it with a lid outside on the paella maker and cook 20 minutes.
At the last possible moment, add the clams and wait for them to open.
When done, the rice should have completely absorbed the stock and should appear moist but not wet. The clams should have all opened. If they don't, throw them away.
Let the paella sit for 2-3 minutes after cooking. Garnish with lemon and serve.
I think of paella as a meal in itself, which saves work on making sides! If you're going to stick with the Spanish theme, how about tapas to start? You could do simple ones like a plate of Manchego cheese, sliced chorizo, roasted piquillo peppers and olives (I found all these at AJ's), and then a couple of cooked ones like empanadas, shrimp in garlic, or mini-meatballs. I'll link below to the tapas party I did this past Saturday, and there are more ideas on that same thread too.
For dessert, I was going to make "Crema de Jerez" which is a gelatin made with chocolate, cream sherry, and milk. There's also the classic Spanish dessert Crema Catalana, similar to creme brulee. There's also an excellent Spanish pound cake called Pastel Vasco that has blackberries (you can substitute with other fruit), is sliced, toasted in butter, and then served in cream. I've also served it sliced with honey vanilla ice cream for a Spanish-themed party. I'll link to that too. It is so good. All these can be made ahead of time.
BTW, I have a great recipe for sangria. It's not authentic as it has vodka in it, but it's from a restaurant in Boston called Legal Seafood. It's delicious, very popular, and we finally talked the bartender into giving us the recipe. Let me know if you want the recipe. It's so good, but is very strong.
Thank you Thank You, Thanks... I defintiely want the sangria recipe I am a Vodka drinker most of the time so that works well.
It's a bit personal why i chose to do pomtini's as my drink but I can make sangria too.
One of these days we need to meet in person b/c I know your in Phoenix as well. BTW where do u reccomend getting a paella pan? that my be a good bargain.
Yes, it'd be fun to get together sometime! I'll put my email in my bio. Also, we're going to be at the Tapino locavore dinner next week that I posted about - 5 courses paired with wine for $40 pp (Thursday 19). I linked below for the info.
Looking over the recipe for this non-traditional sangria, I forgot that it's kind of pricey for all the different vodkas. It's really sangria with rum and vodka. Although it sounds like a strange combination of booze, it's delicious. If you google Legal Seafood and sangria, you'll come up with all the positive comments. Also, when we serve it at the house, everybody raves and asks for the recipe. It doesn't taste strong, but as you can see, it packs a punch!
4 oz. Bacardi Limon
4 oz. Stoli Raz
4 oz. Stoli Strawberry
8 oz. Crème de peche (peach brandy)
1 bottle Shiraz or similar red wine
1 cup homemade sour mix (I linked to one similar to what I make)
2 oz. cointreau
2 Cups Sprite
Fresh fruit such as sliced oranges and lemons, apple or peach wedges, etc.
I actually don't have a paella pan, so not sure where you could find one locally. I have a big 14-inch Calphalon pan I plan on using. I know Latienda.com has a nice selection of paella pans.
Sour mix recipe:
Thanks Rubee. I can't make the dinner thursday I will be in California. Sounds fantastic though.
Can I please get the pastel vasco recipe from you I wil make that along the paella and prob my choc mousse as well.
One of my friends is allergic to nuts and the almond extract might not work so well with her. Do you recccomend any ice cream with the dessert. I am most likely feeding 12 so I want to make sure this will be good.
Have a great time in California!
I found a link to the recipe on line:
I read through it and the only difference I can see is the blackberry compote.
Same directions, but these are the ingredients:
1/2 cup sugar
1/2 vanilla bean
1 Tb cornstarch - dissolved in 2 Tb of water
2 pints blackberries
2 Tb brandy
The vanilla bean is cut in half lengthwise, and the pulp and seeds scraped with a paring knife and added to the sugar and water in the pot.
The last time I made it I didn't toast it in butter, but served a slice in a pool of cream, and topped with a scoop of Haagen Dazs Hawaiian Lehua Honey Ice Cream. Good stuff!
Oh, BTW, since you're a vodka fan too.
AJ's has Oliphant vodka - highly recommend at around $15 a bottle. To give you an idea, my husand is a Grey Goose/Ketel/Ultimat fan. I agree, but tend to order Zyr, Stoli Elit, and Hangar One. We recently bought Oliphant on a recommendation, and were very impressed.
It's from Holland so absolutely a bargain right now because most people don't think of Dutch vodka. It's around 14-15$ . Be sure to pick up a bottle (or two) while it's so reasonable.
For years, I made paella on the stovetop and finished it in the oven in a large saute pan. As long as the handle fits, go for it.
I finally sprung for a Pata Negra pan from La Tienda a few years ago, and it looks great. However, I am sure that I get the same oohs and ahhs that I used to get when I used the saute pan. This is just for my benefit.
Thanks for the tip! That Pata Negra pan looks gorgeous. One of these days, I'm going to try to make it authentic with a nice socarrat but I know that can only be done with high-heat outdoor burner....Half of my husband's family is Basque ; )
For now, cooking inside and entertaining 6-10, I use a 14-inch double-handed pan (as in the pic from the report I linked above)
Yes, I did. It's a GREAT recipe. It's Penelope Casas' recipe for Paella a la Valenciana from her cookbook "The Foods and Wines of Spain". I'll link to my notes (and a few pictures) below. It came out perfect. I was so happy with the recipe, as were the guests : ) Yes, you add the rice dry, coat it in the seasonings and oil . Then before dinner, add the stock, bring to a boil, and bury the meat and seafood before putting in the oven. I also liked how most of it could be done ahead of time. Let me know if you need more specific info. You're going to have a wonderful dinner party!
Yes, sorry, I ordered the jamon. I couldn't find it at the nearby Glendale AJ's, and I'm pretty sure I checked at the Scottsdale Whole Foods and they didn't have it either.
Re: your chorizo question below, as Ziggylu mentions, Spanish chorizo is different from Mexican chorizo. Spanish chorizo is often cured and traditionally seasoned with smoked paprika. You can find it in links, or a cured sausage looking a bit like pepperoni. (Mexican chorizo is soft and raw and needs to be squeezed out of the casing and cooked. It's usually flavored with vinegar, garlic, and dried chili peppers.)
Here's a pic of the one I like to use for tapas (though this again was ordered from La Tienda)
I would be cautious on this one. Stand by with more stock. I think the rice has a tendency to dry out sometimes, and the last thing you need is a dinner party with inedible or burned rice.
Try the recipe out without the seafood or sausage (cook only the rice) first to see how you like cooking the rice this way. You can always use saffron rice as a side dish the week you try it (at least twice), and you'll have a lot more confidence with the whole dish when you add your expensive ingredients as your guests arrive.