San Chez Tapas Bistro’s Paella
Servings 4
5 ounces arborio rice
1/2 teaspoons saffron threads
1/2 teaspoon kosher salt
1/2 teaspoon sweet smoked Spanish paprika
1/8 teaspoon white pepper
16 ounces vegetable, seafood or chicken stock*
3 ounces diced Spanish onion
1 ounce chopped green onion
3 ounces diced Roma tomatoes
3 ounces canned pimiento
3 ounces green peas
1 teaspoon chopped garlic
2 teaspoons chopped parsley
8 to 10 ounces meat, poultry, seafood, vegetables, any combination of these that are to your taste
1 tablespoon olive oil
1/4 lemon
Heat the stock so that it is hot yet not boiling, reserve the stock keeping
it warm. Preheat the oven to 400°F.
Heat the olive oil in the paella pan on a medium to high flame. Add the
onions, tomatoes, peas, and pimientos and sauté until the vegetables are
tender. Add the garlic, spices, and parsley; mix evenly into the vegetables.
Add in the main ingredients, your choice of meat, poultry, seafood, and/or
vegetables; cook lightly. Add the rice and incorporate it evenly into the
mixture. Add the reserved stock, a cup at a time, mixing it well with the
rice and other ingredients; add salt to taste. Bring the stock to a boil,
stirring and rotating the pan occasionally.
When the rice is no longer soupy but sufficient liquid remains to continue
cooking (about 5 minutes) transfer to the oven and cook, uncovered, about 15 minutes. The rice should be al dente. Remove to a warm spot, cover with foil and let sit for 5-10 minutes to finish cooking.
To serve: Juice the quarter lemon over the paella and mix it up with a pair
of serving spoons.
- Use whatever stock best matches your main ingredients – seafood, vegetable or chicken.
Caring for your paella pan: After use, rinse the pan and remove any scraps
with a stiff brush. Wipe the pan clean lightly with soapy water and rinse
again. Dry the pan thoroughly and apply a light layer of olive oil with a
paper towel or brush; this will prevent the pan from rusting.