Spanish Paella II

Spanish Paella II Recipe - Authentic and Flavorful dish from Spain

Region / culture: Spain | Servings: 6

Introduction

Spanish Paella II is a delicious and flavorful dish that combines a variety of seafood, chicken, and rice in a savory broth. This traditional Spanish dish is perfect for a special occasion or a family dinner.

History

Paella is a traditional Spanish dish that originated in the Valencia region of Spain. It was originally a peasant dish, cooked over an open fire and made with whatever ingredients were available, such as rice, vegetables, and meat. Over time, the dish evolved to include seafood, chicken, and a variety of spices, creating the delicious and colorful dish we know today as paella.

Ingredients

1 tbsp olive oil
2 slices of bacon, chopped
6 chicken thighs
0.5 cup chopped onions
0.5 cup chopped celery
2 minced garlic cloves
1 cup long-grain white rice
1 x 7 oz (198 g) jar of roasted diced pimentos with juice
0.5 tsp crushed saffron threads
8 oz (227 g) bottled clam juice
0.75 cup chicken stock or canned low-salt chicken broth
0.25 lb (113 g) cleaned squid, bodies cut into 0.5 inch rings
18 large uncooked shrimp, peeled and deveined
6 clams, scrubbed
6 mussels, debearded and scrubbed
0.75 cup frozen green peas, thawed
lemon wedges

How to prepare

Preheat the oven to 450°F (232°C).
Heat olive oil in a heavy large pot.
Add chopped bacon and cook for about 6 minutes.
Drain the bacon on paper towels.
Sprinkle salt and pepper on the chicken pieces.
Add the chicken to the bacon drippings in the pot and cook over medium heat until browned, about 7 minutes per side.
Remove the chicken from the pot and set it aside.
Add onions, celery, and garlic to the pot and sauté until they begin to brown, for 8 – 10 minutes.
Stir in rice, pimentos, and saffron.
Add clam juice and chicken stock to the pot and bring the mixture to a simmer.
Remove from heat.
Pour the rice mixture into a baking dish.
Arrange the chicken, shrimp, squid, clams, and mussels (in their shells) on top.
Sprinkle with chopped bacon and peas.
Cover and bake for about 45 minutes, until the rice is tender, the chicken is cooked through, and the clams and mussels have opened (discard any that don't open).
Serve with lemon wedges to 6 ravenous diners.

Variations

You can add chorizo or other types of sausage for a different flavor.
You can use different types of seafood, such as scallops or lobster, to customize the dish to your liking.

Cooking Tips & Tricks

Make sure to use a heavy pot or pan to cook the paella, as it will help distribute the heat evenly and prevent the rice from burning.

- Use high-quality saffron for the best flavor and color in the dish.

- Don't stir the paella too much while it's cooking, as this can cause the rice to become mushy.

- Let the paella rest for a few minutes before serving to allow the flavors to meld together.

Serving Suggestions

Spanish Paella II can be served with a side salad or crusty bread to soak up the delicious broth.

Cooking Techniques

Spanish Paella II is traditionally cooked in a large, shallow pan called a paella pan, but you can also use a heavy pot or Dutch oven to make the dish.

Ingredient Substitutions

If you don't have access to fresh seafood, you can use frozen seafood or canned seafood in Spanish Paella II.

Make Ahead Tips

You can prepare the ingredients for Spanish Paella II ahead of time and assemble the dish just before baking.

Presentation Ideas

Serve Spanish Paella II in the baking dish it was cooked in, garnished with lemon wedges for a colorful presentation.

Pairing Recommendations

Spanish Paella II pairs well with a crisp white wine, such as a Spanish Albariño or a Sauvignon Blanc.

Storage and Reheating Instructions

Leftover Spanish Paella II can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Spanish Paella II contains approximately 400 calories.

Carbohydrates

Each serving of Spanish Paella II contains approximately 45 grams of carbohydrates.

Fats

Each serving of Spanish Paella II contains approximately 12 grams of fats.

Proteins

Each serving of Spanish Paella II contains approximately 25 grams of proteins.

Vitamins and minerals

Spanish Paella II is a good source of vitamin C, iron, and potassium.

Alergens

Spanish Paella II contains shellfish, so it may not be suitable for those with shellfish allergies.

Summary

Spanish Paella II is a balanced meal that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

Spanish Paella II is a delicious and satisfying dish that combines a variety of seafood, chicken, and rice in a flavorful broth. With a few simple ingredients and some patience, you can create a traditional Spanish meal that will impress your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day and I had decided to take a stroll through the bustling streets of Barcelona. The smell of spices and fresh seafood lingered in the air, tempting my taste buds and igniting my curiosity.

As I wandered through the narrow alleys and vibrant markets, I stumbled upon a quaint little restaurant tucked away in a hidden corner. The aroma of saffron and roasted peppers wafted out from its open windows, beckoning me inside.

I was greeted by the friendly owner, a jolly old man with a twinkle in his eye. He welcomed me with open arms and invited me to sit at the bar, where he handed me a steaming plate of Spanish Paella II.

The dish was a vibrant medley of flavors and textures - succulent shrimp, tender chicken, smoky chorizo, and fragrant saffron-infused rice. It was a feast for the senses, each bite bursting with the rich flavors of the Mediterranean.

I savored every mouthful, savoring the intricate blend of spices and ingredients that made up this traditional Spanish dish. As I wiped the last remnants of rice from my plate, I knew I had to learn the secret behind this culinary masterpiece.

The owner, sensing my interest, smiled knowingly and beckoned me into the kitchen. He showed me the various ingredients - saffron, smoked paprika, fresh seafood, and the all-important bomba rice - and explained the importance of each in creating the perfect paella.

I watched in awe as he skillfully sautéed the onions, garlic, and peppers, adding the rice and broth in precise measurements. He stirred the pot with a practiced hand, coaxing out the flavors and allowing the ingredients to meld together in perfect harmony.

As the paella simmered on the stove, filling the kitchen with its tantalizing aroma, the owner regaled me with tales of his travels and culinary adventures. He spoke of the history of paella, its origins in Valencia, and the various regional variations that had evolved over the years.

I listened intently, soaking up every word and committing the recipe to memory. When the paella was finally ready, he presented me with a steaming bowl of the fragrant rice, topped with a colorful array of seafood and meats.

I took my first bite, savoring the complex flavors and textures that danced on my tongue. It was a revelation, a culinary experience unlike any other I had ever known. I knew that I had found my new favorite recipe, one that I would cherish and pass down through the generations.

From that day on, I dedicated myself to mastering the art of Spanish Paella II. I sought out the finest ingredients, honed my cooking skills, and experimented with different variations to create the perfect dish.

Over the years, I have cooked paella for family gatherings, dinner parties, and special occasions. Each time, I am transported back to that warm summer day in Barcelona, the sights, sounds, and flavors of Spain flooding my senses and filling my heart with joy.

And as I sit here now, penning this story for my beloved grandchild, I am filled with gratitude for the recipe that has brought me so much joy and culinary fulfillment. Spanish Paella II will always hold a special place in my heart, a reminder of the magical day when I discovered the true essence of Spanish cuisine.