Recipe

December 30, 2008

Paella Recipe

Recipe:

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Saffron Rice

Step 1: In large pot, sauté onion and garlic in olive oil until onion begins to soften. Add spices and rice and stir through to coat rice evenly.

Step 2: Add hot stock. Bring to boil then reduce heat, cover and simmer for 15 minutes. Turn off heat. Stir and allow to sit 5 minutes before serving. The rice will appear soupy after it sits; simply stir it again just before serving.

Roasted Red Peppers and Pearl Onions

Step 1: Preheat oven to 400ºF. Peel onions, discard skins and slice off roots. Leave smaller onions whole, but halve any that are extra large.

Step 2: Drizzle water and oil over bottom of glass baking pan. Add onions to pan and roll around to coat. Cover pan tightly with foil. Bake 20 minutes. Uncover and stir in red peppers and garlic. Season.

Step 3: Bake, uncovered, another 30 minutes. Serve immediately.

Tomato Garlic Sauce

Step 1: Heat oil in medium pot and sauté carrot, shallot and garlic until shallot has softened. Be careful not to scorch garlic.

Step 2: Add can of tomatoes, including liquid, and rest of ingredients except salt and pepper. Simmer uncovered about 20 minutes until sauce has reduced by about 1/5.

Step 3: Transfer to food processor. Purée until sauce is uniformly thick. Note: It will be slightly lumpy with small bits of tomatoes and carrots. Season to taste. Thin consistency with a little stock or water, if necessary. Serve immediately or refrigerate up to two days and reheat.

 

Ingredients

Paella
1 recipe Saffron Rice (see below)
1 recipe Roasted Red Peppers and Pearl Onions (see below)
1 recipe Tomato Garlic Sauce (see below)
1-1/2 lb. tiger prawns, steamed with shells on (try to buy a few with the heads still on, to give the dish an authentic look)
5 or 6 boneless, skinless chicken breasts, pan-fried and sliced
1-1/2 lb. chorizo sausage, pan-fried and sliced
2 lb. baby clams, steamed in white wine, shallots and garlic
2 lb. mussels, steamed in white wine, shallots and garlic

Saffron Rice
3/4 cup finely diced white onion
1 to 2 cloves garlic, minced
2 tsp olive oil
1 tsp paprika
2 tsp ground saffron (crush saffron threads with a mortar and pestle with a few grains of salt)
1/8 tsp cayenne
1/8 tsp ground cloves
1-1/2 cups Arborio rice
5-1/4 cups hot chicken stock

Roasted Red Peppers and Pearl Onions
1-1/2 lb. pearl onions
3 tbsp water
3 tbsp olive oil
4 red peppers, seeded and cut into 1″ wedges
2 cloves garlic, thinly sliced
Salt and black pepper to taste

Tomato Garlic Sauce
1 tbsp olive oil
5″ piece of carrot, coarsely chopped
1 large shallot, coarsely chopped
1 clove garlic, minced
1 28-oz. can plum tomatoes
3 tbsp red wine (optional)
1/4 tsp paprika
1/2 tsp granulated sugar
Salt and pepper to taste

 

Directions

Yield:

Saffron Rice

Step 1: In large pot, sauté onion and garlic in olive oil until onion begins to soften. Add spices and rice and stir through to coat rice evenly.

Step 2: Add hot stock. Bring to boil then reduce heat, cover and simmer for 15 minutes. Turn off heat. Stir and allow to sit 5 minutes before serving. The rice will appear soupy after it sits; simply stir it again just before serving.

Roasted Red Peppers and Pearl Onions

Step 1: Preheat oven to 400ºF. Peel onions, discard skins and slice off roots. Leave smaller onions whole, but halve any that are extra large.

Step 2: Drizzle water and oil over bottom of glass baking pan. Add onions to pan and roll around to coat. Cover pan tightly with foil. Bake 20 minutes. Uncover and stir in red peppers and garlic. Season.

Step 3: Bake, uncovered, another 30 minutes. Serve immediately.

Tomato Garlic Sauce

Step 1: Heat oil in medium pot and sauté carrot, shallot and garlic until shallot has softened. Be careful not to scorch garlic.

Step 2: Add can of tomatoes, including liquid, and rest of ingredients except salt and pepper. Simmer uncovered about 20 minutes until sauce has reduced by about 1/5.

Step 3: Transfer to food processor. Purée until sauce is uniformly thick. Note: It will be slightly lumpy with small bits of tomatoes and carrots. Season to taste. Thin consistency with a little stock or water, if necessary. Serve immediately or refrigerate up to two days and reheat.

 

Photographer:

Yvonne Duivenvoorden

Tags: Chicken Dinner Lunch Mussel Paella pepper Recipe red Rice Saffron sauce Sausage Scallop Seafood Shrimp Spanish tomato

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