Paella

Ingredients

• 1/8c olive oil
• 1 medium onion - diced
• 3 cloves garlic - chopped
• 1/2c green pepper - diced
• 1T smoked paprika
• 1/2c white wine (or half water, half apple cider vinegar)
• salt
• 2c arborio rice
• 8-10 strands saffron
• 6-7c chicken broth (or other bouillon)
• 1-2c pre-cooked meat (usually chorizo)
• 1lb seafood (usually shrimp)
• 1c vegetables
• 1/4c pimentos

Instructions

1. Heat broth and saffron and keep at a low simmer.
2. In cast iron skillet, heat oil and sauté onion until golden.
3. Add garlic and stir 1 minute.
4. Add meat and peppers and sauté until meat is heated through.
5. Add rice and mix until all grains are coated.
6. Add wine and boil until almost dry.
7. Add 6 cups of broth, stir and bring to a simmer.
8. Cook about 20 minutes, adding broth if rice becomes too dry.
9. Add vegetables and pimento, and cook another 5 minutes.
10. Add seafood and cook 10 more minutes, or until all broth has been absorbed and rice is tender.
11. Remove from heat and let rest for 10 minutes before serving.

Notes

• This recipe has been altered to record Amanda’s latest technique. It originally came to us from the Basque Market in Boise, ID, with several differences:
  • More recommendations for meat (jamon serrano, chicken, etc.) and seafood (mussels, clams, cod)
  • Seafood goes in as soon as the broth gets to simmer, vegetables go in later.
  • “A Paellera for 8” is specified instead of our cast iron skillet.
  • A recommendation to try fideo noodles instead of rice (reducing the broth to 4c when doing so)