Passport & Plate - Paella Valencia
Spain | Friday, February 27, 2015 | 5 photos
Ingredients
4 cups very flavorful broth (homemade chicken or seafood)
2 cups diced tomatoes with juice
1/2 tsp saffron
1/4 tsp smoked Spanish paprika
2 onions, peeled, diced
2 small chickens, about 2-1/2 lbs each (cut in quarters)
1/2 cup olive oil
1/4 lb of spanish chorizo, in 1/4 inch slices
1/4 lb piece serrano ham
4 scallions, chopped
4 tbsp chopped garlic
2 roasted piquillo peppers
1 lb medium shrimp, in shell
2 (Optional) Live lobsters, boiled, split and divided into tail sections and claws (discard or keep the head and small claws); or
4 (Optional) Lobster tails, split lengthwise;
8 Langostinos in their shells, preferably heads on
3 cups short grain Spanish rice such as Bomba or Calasparra or risotto rice
5 tbsp chopped parsley
3 bay leaves, whole
1/2 cup dry white wine
1/4 lb fresh or frozen peas
18 clams and/or mussels, scrubbed
Lemon wedges for garnish
Parsley for garnish
How to prepare this recipePreparation:
My paella experience is a couple days long...
cook either on bbq, wood fire(best flavor) or oven or an outdoor burner
I season my chicken pieces in garlic, salt and pepper, lime juice, paprika, green onions 2 days prior to cooking (can do this 1 hr prior to making Paella also)
Day of cooking
Grill chicken pieces on bbq for 5 minutes on both sides, remove from grill keep aside
Heat the broth with the saffron, paprika.
In a metal Paella pan, with about a 15 inch base, heat the oil. Add the chorizo, and ham to the pan and stir fry about 10 minutes. Add the chopped onion, scallions, garlic, and pimentos and saute until the onion is wilted. Add the shrimp and the lobster and saute about 3 minutes more, or until the shrimp and lobster barely turn pink. Remove the shrimp and lobster to the platter with the chicken. Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the 5 tablespoons of chopped parsley and the bay leaves. (You can make in advance up to this point.)
Stir in the the wine, 1 minute, then hot broth, rice. Salt to taste. Bring to a boil and cook uncovered, stirring occasionally, over medium high heat about 10 minutes. Bury the shrimp and the chicken in the rice. Add the clams and the mussels, pushing them into the rice, with the edge that will open facing up. Decorate the paella with the lobster pieces, lightly cover with foil if cooking outdoor bbq for 20 minutes, if in oven, uncover for 20 minutes.
Remove from heat, lightly covered with foil, for about 10 minutes. To serve, decorate with lemon wedges and chopped parsley.
The story behind this recipeThe year was 2011, contemplating a career change, needed time away. Spain was on my bucket list. Decided to kill several birds with one stone, in this case, one ticket!
First time traveling to Europe, alone but was intent on eating my way through Spain, Morocco and Italy and did just that, picking up some tips along the way.
Arrived in Barcelona on Saturday morning, took a nap, when out on the water (boat tour).. came back asked the concierge about Xiringuito Escriba, made reservations...
There’s something incredibly powerful about the way the Spanish honour their traditions. They’re so proud of their culture and heritage, and this pride is on full show at Xiringuito Escriba!
Being a lady and alone, I was fussed over and peeked at and smiled at, everything that could make one feel special. I ordered the Paella Valencia ... First of all, my fine, experienced and charming waiter delivered my paella with a serenade so it already started with a party and the rest is history! From bite to bite, it was like a party in my mouth, each time a different sensation would hit my tongue, no two bites were ever the same...just writing this now, brings back such delicious memories and the view while having this feast, was to die for!
Suddenly two couple came in...they sat down across from me and I noticed quite a few people kept staring at them, they did order the paella and as my waiter came over to check on me, I asked him who they were...He said they were famous Spanish porn stars...wow, they were eating the same dish as me!!
The whole vibe of my trip was based on that meal and it sure lived up to it! A few days in, I was determined to get a large paella pan back to Canada..I lugged one down 10 blocks after I found out where I can buy one and proceeded to stuff it in my luggage (don't think that's what the makers had in mind) but it sure worked!
Came back to Canada, changed my career from Finance (20 years) to pursue my passion of food and here I am! This would be awesome!
