Paella

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How To Make The Best Paella In Cambridge

Cambridge: Here is one of the best Paella recipes out there!

Here Is What Most People Don’t Know About Making Paella:

  • Use Bomba or Calasparra Rice: These short-grain Spanish rice varieties absorb liquid well and remain firm, ensuring the perfect texture for paella.
  • Don’t Stir the Rice While Cooking: Allowing the rice to cook undisturbed creates a crispy bottom layer called socarrat, a hallmark of authentic paella.
  • Build Layers of Flavor: Start by sautéing aromatics like onions, garlic, and bell peppers, and then add meats and seafood to build a deep, rich flavor profile in the dish.
  • Bald Buck Seasoning: For this dish, we replace our salt with Bald Buck Seasoning

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 cup bomba or calasparra rice
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
  • 1/2 cup white wine
  • 3 cups chicken broth
  • 1/2 lb. chicken thighs, cut into pieces
  • 1/2 lb. chorizo, sliced
  • 1/2 lb. shrimp, peeled and deveined
  • 1/2 lb. mussels or clams, scrubbed and cleaned
  • 1/2 cup frozen peas
  • Bald Buck Seasoning and pepper, to taste
  • Lemon wedges, for serving
  • Fresh parsley, chopped (for garnish)

Instructions:

  • Heat the olive oil in a large paella pan or wide skillet over medium heat. Add the onion and red bell pepper, sautéing for 5 minutes until softened. Add the garlic and cook for another 1-2 minutes until fragrant.
  • Add the chicken pieces and chorizo to the pan, cooking for 5-7 minutes until the chicken is browned and the chorizo is slightly crispy. Stir in the rice, smoked paprika, and saffron with its soaking liquid, toasting the rice for 1-2 minutes.
  • Pour in the white wine and let it simmer for 2 minutes until mostly evaporated. Add the chicken broth, stirring once to distribute the rice evenly. Bring to a simmer, then reduce the heat to medium-low. Do not stir the rice from this point on.
  • Arrange the shrimp, mussels, and peas over the rice. Continue to cook for about 15-20 minutes, or until the rice is tender and the liquid is mostly absorbed. If the rice is still undercooked, add a bit more broth and continue cooking.
  • Increase the heat to high for the last 2-3 minutes to create a crispy socarrat layer on the bottom. Remove the pan from the heat and let the paella rest for 5 minutes before serving.
  • Garnish with chopped fresh parsley and serve with lemon wedges.

Enjoy your vibrant, flavorful Paella!

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