We have a new Slow Travel cook selecting this week's recipe. JuniorBalloon is his "handle" on Slow Travel, and he picked Paella as our last weekly challenge. JB warned us that he had never made Paella before and that he combined several recipes that he found online.
So, I kind of did the same thing. I checked out a number of Paella recipes to glean information from. FoodNetwork had a bunch to choose from, including one by Bobby Flay. Although it was reviewed as not being authentic, I liked that he made saffron rice and lemon aioli to go with it.
I also improvised with the ingredients. Bill is allergic to mussels, but I did use clams. Instead of chicken wings, I used chicken thighs, cut into bitesize chunks. Instead of pork short ribs, I cut up what was called a "pork shoulder tenderette". I added one chopped lobster tail because Bobby Flay did. I also roasted tomatoes per Bobby's recipe instead of the tomato sauce/puree.
I made Bobby Flay's Lemon Aioli and Saffron Rice. I would have made the Squid Ink Rice too but didn't know where to find squid ink. I really liked the aioli and think it added an interesting flavor layer.
Thank you JB - I have never made Paella before, and we really liked it.
Here's JuniorBalloon's recipe:
10 pieces Split Chicken Wings or Wing Drumettes
1 Lb Pork Short Ribs (have your butcher cut the ribs into 1" sections, crosswise cutting the bones)
Note: Give both of the above some salt and pepper before browning.
1/2 pound Chorizo
½ Lb Shrimp (with shells)
3 large Scallops cut in half (or 6 small)
1 Lb Assorted Mussels and Clams
½ to 1 cup Tomate Frito, tomato sauce, or tomato puree.
4 Cloves Garlic (minced or chopped)
3-6 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
1/4 tsp of smoked Spanish paprika
½ cup Extra Virgin Olive Oil
2 cups Paella Rice
4-6 cups Shellfish Broth (recipe below) or substitute Chicken Broth or bouillon.
Salt to taste
Prep Time/ Cook Time
30 minutes preparation, 35 minutes cooking (cooking time may vary depending on the type of burner/stove/oven you are using)
Note: If using Chicken Stock heat before hand. I also like the idea of adding the Saffron to the stock (as I've done before with Rissoto) I did not include the shell stock recipe. I'm sure most of you have made such many times. As for the shrimp and whether you should shell them or not, of the recipes I read it was done both ways. I am going to split then down the back so they can be cleaned, but leaving the shells on for cooking.
1. Add the Olive Oil to the Paella Pan and Sauté the Chicken Wings and Pork medium-high heat for 20 minutes or until almost done. Set aside.
2. Add Onion and garlic saute for a few minutes.
3. Add the Chorizo and cook for a few minutes.
4. Add the Tomate Frito, Piquillo Peppers, Smoked Paprika and Cook for 2-3 minutes more.
5. Add the Rice and stir the mixture to coat, about 1 minute.
6. Add the Chicken wings and rib pieces.
7. Add the Peas, Green Beans and Saffron. Stir under medium heat for 1 minute to incorporate the mixture.
8. Add the hot Shellfish Broth (or chicken stock) to the Rice Mixture (add 6 cups if using Bomba Rice, otherwise add 4 cups.) Cook a for a few minutes.
NOTE: 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 15-18 minutes (it may take a few minutes longer for deep pans, if using a small burner/stove, or if using a slow-cooking rice such as Bomba.) Do not stir after this point, and control the heat so the bottom is not scorched.
9. Add Shrimp and Scallops
10. A few minutes before the rice is done arrange the Mussels and Clams tucking them into the rice.
11. When the rice is almost done, raise the heat and carmelize (“socorat”) the rice on the bottom of the paella pan.
12. remove from the heat, garnish with reserved peppers, cover with a sheet of newspaper and let sit for 5- 10 minutes.