The Ultimate Paella Recipe.
Author: Paella Guy
If you love paella you'll like this recipe. Enjoy with your favorite vino, Salud!
- ¼ cup of Olive Oil
- 2 Thai Chiles
- 20 Threads of saffron, finely mashed
- 2 Medium Onions coarsely chopped
- 3 Cloves of garlic minced
- 2 cups of sofrito
- 2 cups of white wine (Chardonnay, Sauvignon Blanc, etc.)
- 6-8 cups of stock (I preferr homemade over store bought because of the salt)
- 2 Tbls of Paella Guys' Seasoning
- ½ lb of cubed Pork
- ½ lb of cubed Chicken Thighs
- ½ lb of diced Chorizo (Mexican or Spanish)
- 3 cups of short grain rice (Bomba is a brand from Valencia, Spain but, any short grain will do)
- ½ lb of peeled & devined prawns
- ½ lb of Green Lip mussels
- ½ lb of Black Mussels
- ½ lb of Manila Clams
- ½ lb of frozen peas or baby Lima beans
- ½ lb of dice roasted yellow & red bell peppers
- 3 lemons cut ⅛" thick into half-moon shapes
- First we need to precook the pork, chicken and chorizo by stir frying until browned for 10-12 mins.
- Give the diced bell peppers a quick stir fry 2-3 mins.
- Pour olive oil into your heated paella pan.
- Breakup Thai peppers and saute in hot oil.
- When oil is hot, put in onions and stir until translucent or 50% caramelized.
- Put in garlic and stir fry for 2-3 minutes more.
- Add the precooked pork, chicken and chorizo and incorporate with onions.
- Add the sofrito and wine cooking until wine has evaporated and sauce has thickened.
- Add the chicken/seafood stock and bring to a rolling boil.
- Mash the saffron threads into a fine powder and add to boiling stock.
- Begin adding rice around pan in uniform even strokes so as to not pile rice in one location.
- Be careful to maintain even thickness of rice across surface of pan.
- Next begin adding the mussels, clams and prawns, distribute evenly throught paella pan.
- At this point turn down the heat on your paella burner or stove by 25%.
- Add the peppers and peas evenly across the pan.
- Finally, the lemon wedges can be placed on the paella as a garnish.
- As the paella cooks, keep an eye for dry spots and add a little stock to avoid burn spots.
- As the paella absorbs about half the liquid you can turn down the heat another 25%.
- Continue cooking until all the liquid has been absorbed, taking care not to scorched the paella.
- Remove from heat and enjoy with a nice glass of vino, salud!
Paella is a rich dish that pairs well with many wines. Here are a few of my personal favorites; Pinot Noir from Ceja Vineyards, Rose from Passagio Wines and Sauvignon Blanc from Chavez Cellars. Of course, I've even had a Corona with paella.