Our Daring Cooks’ September 2012 hostess was Inma of la Galletika. Inma brought us a taste of Spain and challenged us to make our very own delicious Paella!
I was very happy about this challenge, not very original maybe, but I had always wanted to make my own paella, so I was happy to get a good recipe and some very good directions, thanks to Inma! Ther recipe wasn’t very complicated, apart from the fact that I didn’t have a paella pan, and used a wok instead, which is not ideal, cause it is not flat enough, but, it was the only pan I had in which I thought the amount of ingredients would fit in (and mind you, I used 1/3 of the original amount!). In the end, it meant I had to stir the rice some times because it wasn’t done everywhere. Well, it’s maybe not the way it is supposed to be, but it tasted great nonetheless (we ate 2,5 times of it, 2 really big eaters!)
Ingredients (slidely adapted from the one Inma gave)
- 400 grams calamaris, cut in rings.
- 5 crayfish (in their shell)
- 170gr of pork loin, diced
- 300 gr chicken breast, diced
- 350 gr long grain rice (par-boiled)
- 2 Saffron threads
- 2 garlic cloves
- 2/3 of a can of crushed tomatoes
- 75 grams fresh green beans
- 1/2 bell pepper (capsicum) cut into strips
- 75 grams peas (frozen)
- Olive Oil
- Salt to taste
- 1 springs of parsley
- Water or chicken broth to boil rice in – ratio is 1 cup of rice = 3 cups of liquid ( I actually needed a bit more)
- Mise en place, you have to wash and chop all the vegetables and cut all the meat and remove the skin.
- In the paellera (or wok or other huge pan) heat the olive oil, add one garlic clove diced and remove.
- Add calamaris, sauté, then remove it and set apart.
- fry chicken and pork, add salt and pepper
- add bell pepper, add crushed tomatoes
- Add broth (or water) to cover the chicken and pork, boil for 30 minutes
- add the fresh green beans
- At the same time you have to make: “la picada”. In a mortar or a home coffee grinder crush 2 garlic cloves, parsley and saffron. Add a little bit of paella´s broth. Pour it into the Paella.
- Spread the rice through all the paellera.
- Add water (per cup of rice add 2 cups of water)
- add peas
- The paella must continue boiling until the rice is dry. Add some lemon drops. Add the crayfish
- You have to wait until the broth or water is consumed (I had to add some water here, cause not all the rice was done
- Turn off the heat and cover with some clean cloth towels. Let rest for 15 minutes.
Hmmmm, great taste, and as said, enough for 2 persons to last for 2 dinners and 1 lunch 🙂