How to make good paella??!
How to make good paella??
Ive had paella before in a restaurant with heaps of seafood, but everything i have tried hasnt even come close to what i had there.... any family recipes or chefs out there with some recipes?
Answers:
From Fine Living. I've made this. my advice: DO NOT skip the saffron. it makes or breaks the dish. i add shrimp (sauteed in garlic and oil), calamari and if you like you can add scallops, prawn, squid or even chunks of fish.
Ingredients:
1 Tbs. olive oil (you'll need more than that)
grey salt and freshly ground black pepper
2 lbs. chicken thighs (bone in)
1/2 cup chopped onion (double that)
3 cloves garlic, smashed and chopped (i used 5 cloves)
1 red bell pepper, stem and cut in strips
1 lb chorizo, into 1/4" slices (don't be cheap, buy the good stuff)
1 cup uncooked arborio rice (MUST be arborio)
2 tsp. dried oregano
2 tsp. turmeric
Pinch saffron, (NOT optional)
2 cups low sodium chicken broth (if you have your own stock thats best)
1 can (14 1/2 oz.) diced tomatoes (use fresh if you can)
1 cup frozen peas
freshly ground black pepper
1. Heat olive oil over medium heat in a large skillet.
2. Sprinkle chicken thighs on all sides with liquid smoke if using, salt and pepper and put
in the skillet skin side down.
3. Cook, turning, until browned on all sides, about 10 minutes.
4. Remove chicken thighs to a plate, pour off some of the fat in skillet and return to heat.
5. Add onion, garlic, pepper and sausage; sauté 3 minutes or until onion is softened.
6. Stir in rice, oregano, turmeric and saffron; sauté 2 minutes.
7. Add broth and tomatoes and bring to a boil.
8. Reduce heat and simmer 15 minutes.
9. Place chicken thighs in a single layer on top of rice; top with peas.
10. Cover with foil and cook on medium-low 15 minutes or until rice is tender and
chicken thighs are cooked through.
11. Stir, season to taste with additional salt and pepper and serve.
this is SO good with a spanish cava.
enjoy