I love Paella. I wasn’t the biggest seafood eater as a kid because of my love of Marine animals and my dream of becoming a Marine Biologist. Unfortunately my dreams were dashed, first by a Headmistress in Asheville, North Carolina when I interviewed, then by having Matthew. Except Matthew has been the greatest gift life can bring. He’s been the motivation and inspiration to Matthew’s Kitchen and why I went to culinary school.
Anyway, back to Paella, the first time I had it was at El Farro in Greenwich Village. Unfortunately its no longer around but it was so good. Similar to what I made except all seafood with Musscles, Clams, Oysters and Shrimp.
Paella is a simple, well seasoned dish that comes from Valencia, Spain. Paella actually refers to the pan its made in. It translates to frying pan. The reason its traditionally seafood is that Valencia is a Mediterranean city.
As Paella became globalized in the mid 19th century to present, other places began adopting it and changing it, mixing the meats, just like our recipe below. We did also make it with a Pan Con Tomate as the Side dish.
We did first make it with Chef Frank Proto, whose an Institute of Culinary Education instructor and adapted it to our own style.
Americanized Paella
Equipment
- 2 cutting boards
- 2 chef knives
- Pairing Knife
- Dry Measuring Cups
- Liquid Measuring Cup
- Medium Sauce pot
- Wooden spoon
- Large Shallow pan or Paella Pan
- Lid for pan or Alluminium Foil
Ingredients
- 6 cups Chicken Broth
- 1/2 cup Extra Virgin Olive Oil
- 2 lbs Chicken Breasts cut up into bite sized pieces
- 4-6 Chirizo or Andouille Sausage
- 1 medium Onion Diced
- 1 red pepper diced
- 30 Shrimp deveined, tails off
- 3 Cups Bomba, Arborio or Spanish Rice
- 4 scallions chopped (green and white part)
- 4 garlic cloves crushed
- 1 Tbsp parsley
- 2 bay leaves
- 1/2 cup dry white wine
- 2 Lemons 1 juiced, one sliced
- Kosher Salt
Instructions
- Start with Mise en Place. Get everything cut up, out and ready to go
- In the medium Saucepot, Put the chicken stock and bay leaves and simmer it on a medium heat.
- In the large pan, heat the olive oil then cook the chicken and the Sausage on a high heat and season with some kosher salt.
- Add the onion, red pepper, scallions, and garlic, sautee for 5 minutes
- Add the uncooked rice into the pan and cover completely with the olive oil, you may need to add a little bit more.
- Add the white wine, lemon juice, and warmed stock just until covered and season with salt.Mix well then cover with a lid or aluminum foil. Allow it to simmer for 20 minutes.
- Add the Shrimp, burying it into the dish. Cover and cook for 5-7 minutes.
- Garnish with Parsely and/or Lemon wedges