Paella Valenciana

prep time:: 20 minutes
cook time:: 40 to 45 minutes
total time:: 1 hour

Makes 8 servings

When my brother, Bill Guest, spent time in Spain as part of a student exchange program in 1978, he stayed with the Blanc family in a town called San Carlos de la Rapita, which is on the Meditteranean coast between Barcelona and Valencia. This is the Blanc family’s paella recipe. To make the local style of paella, don’t skimp on the fresh seafood – octopus, shrimp, clams, mussels – whatever looks good at the market. You will need a large, flat-bottom paella pan with a lid. A large dutch oven with a lid (if it’s big enough) could also work. To serve, place the paella in the center of the table so that everyone can serve him/herself. Serve with good crusty bread (the better to sop up the delicious sauce in the bottom of the pan), and wine or sangria.

ingredients

1/2 cup warm water
1 1/2 tsp saffron threads
1/4 cup olive oil
3 cloves garlic, diced
1 lb chorizo cut into 1/2 inch pieces (kielbasa works fine too – any similar garlicky sausage)
1 chicken, cut into serving-sized pieces (8 chicken thighs works well as a substitute)
I medium onion, diced
2 tomatoes (with seeds removed), diced
2 green peppers, cut into 1/2 to 1-inch strips
16 mussels
16 littleneck clams
1 lb medium shrimp, peeled
6 cups chicken or clam broth
1/4 cup white wine or white brandy
3 cups arborio rice
1/2 c peas (frozen is fine)
12 oz roasted pimentos (cut up)
salt and pepper to taste
juice of two lemons

directions

1
1. Several hours before making the paella, pour the saffron threads into 1/2 cup of warm water. Let sit.
2
2. When you’re ready to begin, put the paella pan on the stove top over medium heat. Add the olive oil, garlic, chorizo and chicken. Cook until the chicken is browned on the outside.
3
3. While you’re browning the chicken, heat the chicken or clam broth to boiling.
4
4. When the chicken is browned, add the onion, tomatoes and green peppers.
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5. Add the mussels, clams and shrimp.
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6. Pour the heated chicken or clam broth over all. Bring the paella to a boil.
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7. Pour in the saffron and water and the white wine or brandy.
8
8. Scatter the arborio rice over all.
9
9. Add: peas, pimentos, salt and pepper to taste. Stir to make sure all the rice is covered with liquid.
10
10. Cover and place in a 375 degree oven for 20 to 25 minutes. Stir occasionally. Make sure the paella is bubbling evenly in the oven. It’s done when the rice is cooked and the clams and mussels are all opened.
11
11. When ready to serve, squeeze the juice of two lemons over the top.