The cure to a jaded palate - the secret is in the sofrito. The mistake most beginners make is they skimp on the sofrito ingredients and think it is only the seafood and chicken that matters. The majority of the flavor comes from the Olive Oil, Pork, Spices, Peppers, and Tomato that are used in the sofrito. We are not talking about bland tomato rice here! We are talking about rice that bursts with flavor and re-affirms to you why Paella is such a talked about dish!
NEW! Revised January 2007 with additional tips and adjustments for different size pans. (for old recipe click here)
What size pan?
We find this recipe to be ideal for a 40cm (16 inch) pan.
* For a 32cm (13 inch) pan, divide the recipe by half.
* For a 50cm (20 inch) pan, multiply the recipe by two.
* For a 70cm (28 inch) pan, multiply the recipe by three.
Ingredients
* 10 Chicken Wing Drumettes
* 1 Lb Pork Short Ribs (have your butcher cut the ribs into 1" sections, crosswise cutting the bones)
* ½ Lb Shrimp (with shells)
* 3 large Scallops cut in half (or 6 small)
* 1 Lb Assorted Mussels and Clams
* ¾ Jar Tomate Frito, tomato sauce, or tomato puree.
* 4 Cloves Garlic (minced or chopped)
* ½ Jar Piquillo Peppers (sliced into strips) plus a few strips reserved to use as garnish
* ½ cup Peas
* 1 cup Green Beans (cut into 1" sections)
* 1 tsp. Saffron Threads or ¼ to ½ tsp. Powdered
* ½ cup Extra Virgin Olive Oil
* 2 cups Paella Rice
* 4-6 cups Shellfish Broth (recipe below) or substitute Chicken Broth.
* Salt to taste
To Make the Shellfish Broth
1) Boil the mussels and clams in 6 cups of water for 1 minute, or until shells open. Drain, reserve the liquid, and discard any unopened shells.
For the Sofrito:
2) Add the Olive Oil to the Paella Pan and Sauté the Chicken Wings and Pork for 2-4 minutes under medium-high heat.
3) Add the Tomate Frito, Piquillo Peppers, and Garlic. Cook for 2-3 minutes more.
Build The Paella :
4) Add the Rice and stir the mixture to coat, about 1 minute.
5) Add the Peas, Green Beans, Shrimp, Scallops, and Saffron. Stir under medium heat for 1 minute to incorporate the mixture.
Tip From Yaya's Kitchen: Be sure to crush the saffron threads to release the flavor before adding. Also keep in mind that saffron releases it's flavor with heat, so be sure to add it while the paella is cooking.
6) Add the hot Shellfish Broth (recipe is listed above) to the Rice Mixture (add 6 cups if using Bomba Rice, otherwise add 4 cups.)
7) Add Salt to taste (it is best to add less at first, as the seafood releases salt while cooking.)
Tip From Yaya's Kitchen: From the point of adding the Hot Shellfish Broth and the liquid coming to a boil, the total cooking time to completion of the recipe will be about 12-15 minutes. Do not stir after this point, and control the heat so the bottom is not scorched.
8) Arrange the Mussels, Clams, and the Piquillo Peppers reserved as garnish onto the surface of the paella.
9) Continue cooking until rice is almost done, but still firm in the center (Al Dente).
10) Remove from heat. Cover and let rest for 5-10 minutes as the Rice will continue to cook even after removed from heat.
11) Garnish with lemon wedges and enjoy the best Paella of your life!
Each region of Spain has their own unique variation of Paella, so feel free to experiment. Journey to the mountainous regions by adding chorizo, rabbit, or judion beans; journey to the coast by adding squid or langostino (lobster); or discover your own favorite by experimenting with smoked paprika, onions, or even vegetarian
