Paella
Description
I based this recipe off of the "master" paella recipe by the NYT. Check it out here. https://cooking.nytimes.com/recipes/1014667-paella-master-recipe
A few notes-this takes very little stirring. Having a good pan is a must, preferably carbon-steel. The rice matters. I used wild rice and it took forever t cook.
You do want the bottom to "brown"; this is called socarrat (the "delectable crust that forms on the bottom of the pan when the liquid has evaporated and the rice reaches its peak of succulence")
And, use whatever meats, seafood, and veggies you want! I used 1/2 lbs squid, 1/2 lbs shrimp, 1/2 lbs mussels, and 1/2 lbs of chorizo.
Ingredients
Instructions
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*I recommend prepping the veggies (minced or diced) before you start.
One. Heat 4 tablespoons of olive oil in a 12-inch skillet (your paella pan!) over medium-high heat. In the oil, sauté the chopped onion.
Two. Add the meat of your choice (I used chorizo), seasoned with salt and pepper, and brown. While this is going, add your stock to a pot and head (it does not need to boil but should be warm).
Three. Stir in 3 cups of rice and a pinch of saffron and paprika. Mix until the grains are coated and shiny.
Four. Pour in 4 cups of the stock, stir to combine, and add seafood (I added shrimp, mussels, and squid) on top of the rice. Keep cooking over medium-high heat without stirring, except for moving the pan around if it doesn't fit your burner. Check the rice after a while and add more liquid if it's too tough or seems too dry. Lower the heat if you detect any burning smell.
Five. About 10 minutes in, add any vegetables (I used some minced bell pepper, carrot, and cherry tomatoes) and adjust seasonings, stirring gently once. You can add more saffron at this stage, add paprika, and anything else you want, like cumin, thyme, rosemary, etc.
Six. The paella is ready when the rice is tender and slightly moist. Serve it in the skillet at the center of the table!
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