Legend has cloaked the true history of paella in shrouds of mystery, but one thing is generally agreed upon. It originated in the Valencia region of Spain near the Mediterranean Sea. Some Spanish paella recipes are strictly seafood, some are seafood and meat, and a few have chicken and sausage with no seafood. This recipe has seafood, sausage, and chicken.
What is the best rice for Paella?
There are many Spanish paella recipes, and many call for special rices. The traditional Valenican paellas call for calasparra, which comes from the neighboring region of Murra, or the gourmet rice, bomba. Both are super absorbent rices that will hold the broth and produce a superior paella. But dont worry if you cant find calasparra rice or bomba rice. You can substitute risotto, and still make a fine seafood paella. You can even make paella with long grain rice, but it wont be as remarkable as the authentic Spanish paella.
What is a Paella pan and do you need one?
A Paella pan, also called a paellera, is a flat bottomed, shallow pan, with two handles designed to cook over a flame. When cooking the dish in this pan over a gas flame, it will get a layer of crusty brown rice on the bottom, which is considered an essential part of an authentic Spanish paella. If you dont have a special pan just for this dish, choose a wide skillet with low sides. The idea is to have the food spread out over a larger cooking surface. A large skillet will do the trick.
Seafood Paella recipe
The ingredient list is long, but its mostly things that are probably in the pantry already, with the exception of the sausage and seafood, and perhaps the saffron spice. Don't be intimidated by the long list. It goes together fairly quickly, and it makes the perfect meal for entertaining a crowd. The saffron spice gives it a unique flavor and color, along with a fabulous aroma in the kitchen.
Ingredients for Spanish paella
- 2 tablespoons olive oil
- pound of boneless, skinless chicken breast tenderloins
- pound linguica sausage, sliced
- 1 onion, chopped
- 1 large red or green bell pepper, chopped fine
- 1 garlic clove, minced
- 2 tomatoes, chopped
- 1 teaspoon of salt
- teaspoon of black pepper
- 1 teaspoon of paprika
- 2 cups of rice (casparella, bomba, or risotto)
- 4 cups of chicken broth
- teaspoon of saffron
- 1 pound of shrimp, cleaned and deveined
- pound bay scallops
- 12 18 mussels, scrubbed
- cup of chopped parsley
- 1 package of frozen peas
Preparation:
Cook the onion, bell pepper, and garlic in the olive oil until the onion gets tender.
Remove the onion, bell pepper, and garlic.
Add the linguica and chicken to the pan and cook until well done.
Add the tomatoes and spices to the pan and allow to simmer for 20 minutes.
Cook the rice in the chicken broth with the saffron while the other food simmers.
Stir the rice into the meat mixture.
Add the frozen peas, shrimp, and stir into the paella.
Heat through about 5 minutes. Add the mussels and cook for 5 minutes longer.
If you would like to toast the rice on the bottom, turn up the heat and cook another 5-10 minutes.
Srpinkle parsley over the top.
Serve with Red Wine Sangria or Sangria Blanca if you desire.
The best places to buy seafood in Sacramento are Nugget markets, some Safeway stores, and Raley's BelAir. Where's your favorite place to buy fresh seafood? Please tell about it in the comments.
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