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Traditional Spanish Paella
Recipe courtesy Sandie Jarrett
 

Spanish Nights

When you are in the mood for a sultry Spanish Night, nothing is more classic than Paella.  Follow the
step-by-step instructions for preparing this entire meal.  Although it takes a little time, it is easy enough
for most beginners, yet authentic enough for experienced cooks.

The Menu

Paella (Saffron Rice with Seafood and Chicken)
Classic Spanish Salad
Crusty Baguette

Note: The ingredients for each dish are listed first, followed by the instructions. 

Paella

12 medium-sized raw shrimps in their shells
6 – 8 ounces bay scallops
3 garlic-seasoned smoked sausages (Chorizo)
1-1/2 to 2 pounds chicken, cut into serving pieces
2 sea salt
Freshly ground black pepper
1/2 cup Premium Extra Virgin Olive Oil
1/2 cup onion, finely chopped
1 clove garlic, minced
1-medium sized sweet bell pepper cut into strips 1-1/2 inches long and ¼ inches wide
1 large tomato, peeled, seeded and finely chopped
3 cups raw medium or long-grained rice
1/4 teaspoon saffron threads pulverized
6 cups boiling water
1/2 cups defrosted frozen peas
2 lemons, each cut lengthwise into 6 wedges

Spanish Salad

1 full head of romaine or 2 – 3 hearts of romaine
1 Roma tomatoes
1 medium red onion
1/4 cup Stella Cadente Meyer Lemon Olive Oil
1 clove garlic, finely chopped
3 tablespoons white wine vinegar
Citrus Sea Salt
Black pepper, freshly ground

Crusty Baguette

1.   Remove peas, scallops, and shrimp from freezer and set aside.
2.   Finely chop onion, garlic, and bell pepper.
3.   Slice lemons into wedges, set aside.
4.   Prepare tomato for sofrito:
5.   Bring a pan of water to a boil. 
6.   Drop tomato in boiling water; boil for 10 seconds.  Run under cold water and peel with a sharp knife. 
      Stem and core tomato.  Slice in half lengthwise.  Remove seed pod and finely chop.
7.   Prepare 2 Roma tomatoes for salad by cutting into wedges, set aside. 
8.   Peel and thinly slice red onion, set aside for salad.
9.   Shell shrimp, leaving tails intact.  Devein, then set aside. 
10. Place sausages in skillet and cook to brown.  Set aside to cool.
11. Pat chicken dry, season with salt and pepper.  Heat ¼ cup olive oil in skillet over high heat.  Add
      chicken and brown.  Remove when browned and set aside.
12. Discard fat from skillet and add ¼ cup olive oil.  Heat on high, adding onion. Garlic, peppers, and tomato. 
      Stir while cooking briskly until most of the liquid evaporates and mixture is thick enough to hold shape
      lightly in a spoon.  Set the sofrito aside.
13. Slice sausages into ¼ inch rounds and set aside.
14. 1/2 hour before serving, preheat oven to 400 degrees. 
15.  Boil water for rice (need 6 cups)
16.  In a 14 inch skillet, combine sofrito, rice, 1 teaspoon salt, and saffron.  Add boiling water, return to
       boil over high heat.  Remove from heat immediately.  Adjust seasonings as necessary.
17.  Arrange meats and shellfish on top of rice and scatter peas at random over the whole.
18.  Set the pan on the floor of the oven and bake uncovered for 25 – 30 minutes or until all liquid has
       been absorbed by the rice and the grains are tender but not too soft.  At NO POINT should the paella
       be stirred after it goes into the oven.
19.  Roughly chop romaine for salad. 
20.  Start salad dressing by mixing the vinegar and garlic in a small bowl.  Let sit 5 minutes, then whisk
       in the olive oil.  Blend well. 
21.  When paella is done, remove from oven and drape towel over top.  Let rest 5 to 8 minutes. 
22.  Toss romaine with dressing and arrange tomato wedges and red onion on top.  Season, to your taste,
       with lemon or citrus sea salt and freshly ground black pepper. 
23.  Garnish paella with lemons and serve at the table directly from pan.
24.  When paella comes out of the oven, put bread on stone and heat through

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Content copyright © 2006 by Sandie Jarrett/The Posh  Gourmet. All rights reserved. 
This content was written by Sandie Jarrett. If you wish to use this content in any manner,
you need written permission from the author.