Recipe by Bill Gary
Well it was given to me from a colombian who says it was in her family for a long time and made me promise not to pass it around, but she doesn't know about the internet, muhahaha. Besides, troy made me do it.
- 2 1⁄2 cups medium grain rice
- 4 cloves garlic, minced (I love garlic a lot, increase or reduce according to taste)
- 1 teaspoon powdered saffron
- 1 lb chicken breast, cubed
- 3 tomatoes, peeled,seeded,and chopped
- 1 onion, finely chopped (I use spanish onion)
- 8 ounces chorizo sausage, finely diced (spanish is not spicy, mexican is)
- 1 cup cooked cannellini beans
- 1 cup cooked chickpeas
- 1 cup cooked chopped green beans
- 1 -2 lb clams or 1 -2 lb mussels (I use 15 clams)
- 1 lb shrimp, peeled and de-veined (leave the tail on, and the smaller the shrimp the more you'll have)
- 6 cups chicken stock
- 1 cup dry white wine (I use chardonnay)
- 5 tablespoons olive oil
Directions See How It's Made
- If you're lazy like I am and you use canned beans, just rinse them and set them aside to drain.
- In a separate pan, bring the chicken stock to just barely simmering. Add the saffron and keep it heated (or use a microwave for about 6 minutes on high before you have to add it, below)
- Using 1/4 cup olive oil, cook the chicken over medium heat until browned on all sides. (Use a large shallow pan. I use a 13" diameter cast iron skillet)
- Remove the chicken to a bowl full of paper towels to drain and drain the oil in the pan (if you want, reserve 1 Tbsp from that instead of using the additional Tbsp, I haven't noticed a real difference).
- In 1 Tbsp oil, cook the onions, garlic, and tomato over the lowest heat possible for about 30 minutes, stirring almost constantly (do not let any of these brown).
- Return the chicken to the pan and stir until well mixed.
- Add about 4 cups chicken stock and 1/2 cup of the wine.
- Simmer for about 5 minutes.
- Add everything but the rice.
- Stir to blend and try to keep the clams on the bottom.
- NOW add all the rice and stir to distribute it evenly, still trying to keep the clams all the way submerged.
- Cook over high-ish heat (enough for a vigorous simmer but not exactly a boil) for about 1/2 hr, or until the rice is done.
- If the rice isn't done and all the liquid is absorbed, add 1/2 cup stock with a splash of wine at a time but don't turn it into a soup.
- There is a temptation to dig a spoon under the dish and check the rice.
- Don't do it.
- Resist it, have a beer instead.
- Just make sure there's a little liquid left when the rice is done (you can do that by tilting the pan), and you should end up with a golden brown crust on the bottom which is actually what you SHOULD have (if you don't, don't worry I won't tell).
- Let the pan sit for about 10-15 minutes to finish absorbing the liquid and getting all the cooking out of its system.
- Throw away any clams that didn't open, arrange the rest on top.
- Smile, you've just made paella!