Paella is a peasant dish named after the pan it’s cooked in. That pan, standing on four legs, has a flat bottom, is round and several inches deep. A fire is built beneath the pan with twigs for while the food needs to be cooked. While the basis of the dish is rice, paella can contains a huge variety of ingredients. Perhaps the best known outside Spain is seafood paella.
Not having a paella pan, use a flat bottomed skillet. Cook on a grill for an authentic touch or use the stove top and oven, as we did. Paella is too much work for less than four people. For each four servings use one cup of rice, 1/2 chicken, four oz, of chorizo and assorted seafood, about one lb. We used shrimp, mussels and clams. Lobster changes the dish from peasant too expensive.
Add 1/4 cup of olive oil to the pan placed on medium heat. And when the oil is just starting to haze, brown the chicken, cut into serving size pieces. Remove the chicken from the pan when brown. Add four oz of chorizo. We do not have access to the dried version of the sausage so used fresh pork chorizo. When the orange oil from the chorizo has been released and it’s starting to brown, add 1/2 cup finely chopped onion, 1/2 cup of green, red, yellow sweet peppers cut in strips and two cloves of minced garlic. Cook until the vegetables have softened, about three to five minutes. Add one chopped large tomato. Put the chicken back in the pan. Add three cups of chicken broth and one 1/2 cup of rice. Chop a quarter cup each of cilantro and parsley. Add those plus one cup of frozen peas. Stir. Place the seafood on top of the rice mixture and push it down into the rice and broth. Place the pan in a 375 degree preheated oven. Bake uncovered for 30 to 45 minutes. Check after 20 minutes and add additional chicken broth if the pan is dry.
You may have noticed that saffron has been left out of this not-so-classic paella version. That was simply because saffron is one of the most expensive spices in the world. Saffron is the pollen from fall-blooming saffron crocus. Spanish peasants would not have had access to such a delicacy. In some ways, paella without saffron is more authentic than one with saffron. If you want the intense yellow coloring adds a teaspoon of turmeric or dry mustard.
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