Greg
Greg's Paella valenciana
Greg's home page
Cooking main page
Recipe index
Greg's diary
Copyright info
Google

This recipe is adapted from Time-Life's „Die Küche in Spanien und Portugal“, published in 1970, a translation of an unnamed English version which was presumably called “The cooking of Spain and Portugal”. From experience, the translations occasionally changed the recipes for local use, so this may not be quite the same as the English edition.

Ingredients

For at least 6 people. The quantities are intended for a paellera 35 cm in diameter and 5 to 6 cm high.

quantity       ingredient       step
400 g       chorizos or other hard smoked garlic pork sausage       1
8 (about 1.25 kg)       chicken drumsticks       2
15 g       salt       2
      freshly ground black pepper       2
      olive oil       2
1       medium-sized red or green capsicum       4
      olive oil       5
150 g       lean pork without bone, diced into ½ cm cubes       5
75 g       finely chopped onion       5
10 g       garlic, finely chopped       5
200 g       tomato, finely chopped       5
500 g       uncooked rice (preferably round grain or Arborio)       6
1½ l       boiling water       6
15 g       salt       6
1 g       saffron, powder or strands       6
250 g       shelled peas, fresh or frozen       8
8 (about 400 g)       big raw prawns       10
100 g       raw squid rings       10
12       mussels in their shell       10
2       lemons, cut lengthwise into six pieces       12

Paella can be varied in its ingredients, you can for example add a lobster or leave the mussels out, or use rabbit instead of chicken. Diced ham or veal or beef can replace the chorizo and/or the pork. Green beans or artichoke hearts can replace the peas. The amount of saffron is a trade-off between price and taste; you can easily use double the quantity, but prices for saffron range between $5 and $100 per gram.

Ideally the seafood should be uncooked, but if it's not available, you can used cooked seafood. In this case don't cook it with the paella: warm it gently so that it doesn't get tough, and put it on the paella just before serving.

Preparation

  1. Pierce the chorizos a couple of times with a knife or fork, put into a saucepan with cold water, bring to boil, reduce heat and simmer 5 minutes. Remove from water and cut into ½ cm thick slices.

  2. Season the drumsticks with 15 g salt and pepper. Heat the olive oil (or normal vegetable oil, if you prefer) in a heavy pan until light smoke appears (about 210°). Fry the drumsticks golden, and reserve.

  3. Quickly fry the chorizo slices in the same pan, then let drip on kitchen paper. It's normal for them to smoke a lot.

  4. Seed the capsicum and slice into strips about 4×½ cm.

  5. Prepare the sofrito: pour all the remaining fat from the pan and add more olive oil. Add the diced pork and brown over high heat. Add onion, garlic, tomato and capsicum. Cook, stirring constantly until the liquid has disappeared and the mixture is thick. Reserve.

  6. 45 minutes before serving, pre-heat the oven to 200°C or turn on the barbecue. I've found a gas pizza oven also works well as long as you don't put the pan directly above the flame.

    In the paellera mix the sofrito with the rice, the remaining 15 g salt and the saffron. Add boiling water and bring to the boil on strong heat. Cook until the water has receded below the level of the rice:


    This should be Paella-1.jpeg.  Is it missing?
    Image title: Paella 1          Dimensions:          4625 x 3456, 2960 kB
    Make a single page with this image Hide this image
    Make this image a thumbnail Make thumbnails of all images on this page
    Make this image small again Display small version of all images on this page
    All images taken on Saturday, 30 January 2016, thumbnails          All images taken on Saturday, 30 January 2016, small
    Diary entry for Saturday, 30 January 2016 Complete exposure details

     
  7. Remove pan from the flame. Taste and add salt, if necessary. Make a first layer of chicken and chorizo, spreading the chicken radially:


    This should be Paella-2.jpeg.  Is it missing?
    Image title: Paella 2          Dimensions:          4628 x 3456, 3344 kB
    Make a single page with this image Hide this image
    Make this image a thumbnail Make thumbnails of all images on this page
    Make this image small again Display small version of all images on this page
    All images taken on Saturday, 30 January 2016, thumbnails          All images taken on Saturday, 30 January 2016, small
    Diary entry for Saturday, 30 January 2016 Complete exposure details

     
  8. Then cover sprinkle with the peas:


    This should be Paella-3.jpeg.  Is it missing?
    Image title: Paella 3          Dimensions:          4630 x 3456, 3216 kB
    Make a single page with this image Hide this image
    Make this image a thumbnail Make thumbnails of all images on this page
    Make this image small again Display small version of all images on this page
    All images taken on Saturday, 30 January 2016, thumbnails          All images taken on Saturday, 30 January 2016, small
    Diary entry for Saturday, 30 January 2016 Complete exposure details

     
  9. The traditional recipes now say “put into the oven, uncovered, or on the barbecue”. I have had difficulties with that, so I cover them with aluminium foil. Bake for about 20 minutes.

  10. Add raw mussels, prawns and squid, cover again and cook for another 10 minutes.


    This should be Paella-5.jpeg.  Is it missing?
    Image title: Paella 5          Dimensions:          4630 x 3456, 2896 kB
    Make a single page with this image Hide this image
    Make this image a thumbnail Make thumbnails of all images on this page
    Make this image small again Display small version of all images on this page
    All images taken on Saturday, 30 January 2016, thumbnails          All images taken on Saturday, 30 January 2016, small
    Diary entry for Saturday, 30 January 2016 Complete exposure details

     

     

  11. When it is done, remove from oven or barbecue and cover loosely with a kitchen towel for 5 to 8 minutes. Add warmed-up cooked seafood if used:


    This should be Paella-6.jpeg.  Is it missing?
    Image title: Paella 6          Dimensions:          4628 x 3456, 2944 kB
    Make a single page with this image Hide this image
    Make this image a thumbnail Make thumbnails of all images on this page
    Make this image small again Display small version of all images on this page
    All images taken on Saturday, 30 January 2016, thumbnails          All images taken on Saturday, 30 January 2016, small
    Diary entry for Saturday, 30 January 2016 Complete exposure details

     

     

  12. Garnish with the lemon wedges and serve in its pan.

Sous-vide approach

One of the difficulties in cooking paella is to get everything cooked to the correct extent. I've found that preparing some of the components sous-vide helps. Cook the prawns and squid for 15 minutes at 52°, and the chicken thighs for 3 hours at 65° (warning: I haven't actually tried the chicken like this).


Cooking home page Recipe index Greg's home page Greg's diary Greg's photos

Valid XHTML 1.0!

$Id: paella-valenciana.php,v 1.7 2016/01/31 02:13:42 grog Exp $