Ken's Paella
Originally developed as a picnic dish, it's almost impossible to get a real Paella anymore. Throw all ingredients into a paella pan, with real saffron, and then cook outdoors over an open wood fire (that's the picnic part). The subtle wood flavor is amazing. Even great Spanish Restaurants don't do this anymore.
But here's something very close.
Take a paella pan and add a few tablespoons of good quality Spanish olive oil. Add some choriso and grated garlic and briefly fry until the choriso is golden brown. Then add a finely chopped tomato and some pease. Add a pinch of paprika, pepper and salt and a sprig of fresh rosemary. Then add 1 cup of Bomba rice, 1 cup of chicken broth, 1/2 cup white wine and 1/2 water. Sprinkle with Saffron.
Reduce the heat and simmer until rice is cooked. Do not stir.
Now add any shellfish you like - mussels, shrimp, oysters, lobster. Mussels should be added after other seafood as they cook so quickly.
Squeeze on some fresh lemon juice.
Cook until the shellfish is cooked. Not long. Add a bit more liquid if needed.
Remove from the heat, cover with a kitchen towel and let stand for 5 minutes. Then serve.
Tech Notes:
-If you have a wood fired grill try cooking on this. Now you're getting closer to the real thing. But it must be completely wood fired - no gas, no electric, no brickettes. And of course you can pick the wood: oak, hickory, apple, cherry, even mesquite. I once used olive branches.
-High quality Saffron is very expensive, but you don't need much, just a few of pinches.
-Bomba Rice is considered the "king" of paella rice. It's a short, round grain that has an exceptional ability to
absorb up to three times its volume in liquid while still maintaining its firm, separate texture. This makes it very forgiving for the cook and ensures the rice soaks up all the delicious flavors of the broth. Bomba retains the grain texture and doesn’t go to sludge but delivers the essential crust below the cooked paella. Bomba rice is more expensive due to its slow growth and lower yield.
-The Pan (La Paellera): The name "paella" refers to the wide, shallow, two-handled pan. This is crucial for cooking the rice in a thin layer, allowing for even cooking and the development of the "socarrat"— the delicious, crispy, toasted crust on the bottom.
-The Sofrito: This is the flavor base of the paella. It's a slow-cooked mixture of olive oil, vegetables, and spices that gives the dish its depth and color.
-The Broth: The broth is the heart of the dish. It should be rich and flavorful, as this is what the rice will absorb.
-Don't Stir. Once the rice is added and spread evenly, do not stir it. This is a key difference from risotto. Stirring prevents the "socarrat" from forming.
Content written and posted by Ken Abbott with important contributions from Carole Ferguson abbottsystems@gmail.com