Barb's Best PaellaUser Submitted Recipe
2-3 Tbsp Olive oil
6-8 Chicken Legs
1-2 lbs Mild Linguica, cut in 1-2 inch slices
1-2 red or yellow bell peppers, ½ inch slices
Other optional meats: Steak, Pork loin, Rabbit, Spanish Chorizo, Anything you want!
2 Tbsp Olive Oil (if necessary)
6 garlic cloves
¼ lb Mexican Chorizo (the soft kind)
3-4 Roma Tomatoes
1/3 cup white wine
2 Tbsp lemon juice
1 cup chopped parsley leaves
1 sprig fresh thyme
1 bay leaf
½ tsp ground pepper
½ tsp salt
2 ½ cups Arborio Rice
1 tsp saffron
1 tsp Paprika
4-5 cups chicken stock (low sodium)
3 cups clam juice
¾ lbs green beans
Other optional vegetables: Anything you want!
• Makes enough for 4 hungry people (with no side dishes) or up to 8 people (with side dishes)
• Use an 18-inch paella pan. The size of the pan is very important. If you decrease or increase the rice/liquid measurements, you must decrease or increase the pan size proportionally. The depth of the completed rice dish must not be taller than about 1-½ inches. This is to ensure you get the appropriate amount of caramelization on the bottom without burning it, while still having the rice cooked all the way through on the top. The caramelization is where a lot of the flavor for the paella comes from.
• If possible, do your cooking on a gas barbeque outside. This allows the paella to cook evenly and avoids a huge mess on your stove! I use a gas Weber grill with all burners on high and the lid down while cooking.
STEP 1: Brown all meats & bell pepper in olive oil. Remove & set aside when browned nicely and almost fully cooked
(2-3 Tbsp Olive oil, 6-8 Chicken Legs, 1-2 lbs Mild Linguica, cut in 1-2 inch slices, 1-2 red or yellow bell peppers, ½ inch slices, Other optional meats: Steak, Pork loin, Rabbit, Spanish Chorizo, Anything you want!
STEP 2: Sauté the following until onions are translucent (~5 minutes): 2 Tbsp Olive Oil (if necessary), 2 Onions, 6 garlic cloves, ¼ lb Mexican Chorizo (the soft kind)
STEP 3: Add the following and sauté for 1-2 minutes: 3-4 Roma Tomatoes, 1/3 cup white wine, 2 Tbsp lemon juice, 1 cup chopped parsley leaves, 1 sprig fresh thyme, 1 bay leaf. ½ tsp ground pepper, ½ tsp salt,
STEP 4: Add and sauté for 20-30 minutes – stirring every ~5 minutes.
(2 ½ cups Arborio Rice, 1 tsp saffron, 1 tsp Paprika, 2 ¼ cups chicken stock (low sodium), 2 ¼ cups clam juice)
STEP 5: Stir in the following: 1½ cups chicken stock, 1½ cups clam juice, ¾ lbs green beans, Other optional vegetables: Anything you want!
STEP 6: Arrange, and cook - until almost all the liquid is absorbed (~20-30 minutes); check progress frequently, but DO NOT stir, the following on top of the rice mixture: All meats & peppers cooked in step #1, 1-2 lbs Prawns, with shells for flavor, 10-20 Manila (or other small) clams, Other Optional fish: Muscles, Firm white fish, Scallops, Calamari, Anything else you want