Paella
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
56
Spice
45
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
6 tbsps
Olive Oil1 cup
Onion (minced)1 tbsp
Garlic (minced)1 tbsp
Thyme (minced fresh)1
Salt1 cup
White Wine (dry)3 cups
Grain Rice (long-)1 tsp
Saffron (ground)6 cups
Chicken Stock (simmering)1 cup
PeaDirections:
1
Make the sofrito: In a heavy 12-inch skillet heat 3 tablespoons olive oil until hot, add the onions, and pepper strips and cook, stirring, for 5 minutes
2
Add tomatoes, garlic, and thyme and cook, stirring for 5 minutes more, until most of the liquid in the pan evaporates and the mixture is thick
3
Season the chicken with salt and pepper
4
In the skillet heat 3 tablespoons of the olive oil over moderately high heat until hot
5
Add the chicken and cook it, turning
6
Add sausages and cook until lightly browned
7
Transfer to a plate and deglaze pan with 1/2 cup dry white wine
8
About a 30 minutes before you plan to serve the paella, preheat the oven to 400 degrees F
9
In a 14-inch paella pan or shallow casserole at least 14-inches in diameter, combine the sofrito, rice, and the saffron
10
Pour in 5 cups simmering stock and, stirring constantly, bring to a boil over high heat
11
Remove the pan from the heat immediately and season with salt
12
Arrange the chicken, sausage, shrimp, clams, and mussels on top of the rice
13
Set the pan on the floor of the oven or the lowest shelf and bake uncovered for 20 minutes
14
Scatter the peas at random over the whole and bake for 5 to 10 minutes more or until all the liquid has been absorbed by the rice and the grains are tender but not too soft
15
If necessary, add the remaining cup stock, if the rice needs to be more soft
16
Do not stir the paella once it goes in oven
17
Let paella stand at room temperature covered with a cloth for 5 minutes before serving
18
Garnish with the lemons and parsley