Recipe by Andrew Sudron
During my time working in Spain I have sampled quite a few paellas. I have heard that originally paella was a meal made up of leftovers. Basically you would add rice, herbs and whatever vegetables you had left from yesterday. So use this principle – choose a favourite vegetable, providing it fits in. be versatile. I've also heard, that the paellas that came from Valencia in Spain were the original ones (I guess this is subjective) and that they contained meat as opposed to seafood/shellfish which has become the norm today. Anyway, many of my friends have nearly turned down my invitation to eat paella, believing that it contained seafood. When they learn there is an alternative, they are very happily surprised and I don't know anyone who hasn't enjoyed it.
Top Review by Schnooker's Cookin'
This is an excellent recipe to "start" with...use it as your basic foundation...and add from there. Brown rice takes a little longer to cook but adds a delightfully "nutty" flavor...add some curry for a little "kick". For the stock-substitute...try Maggi's "Caldo Sabor a Tomate y Pollo" bouillon. (chicken and tomato flavor bouillon), available in the Hispanic section of your market. If you want some "bite" to your recipe...add Rotel tomatoes with chiles... Don't be afraid to experiment...this is a great base recipe...
- 4 -8 chicken (portions and or or pork or both to suite 4 people, can be chicken breast, leg or thigh)
- 2 onions, chopped
- 1 -3 garlic clove (chopped or crushed or paste)
- 1 teaspoon turmeric
- 115 -250 g chorizo sausage, cooked (or other sausage, plain or spicy) (optional)
- 250 g rice (brown is nice, but does take longer)
- 1 liter stock (chicken or herb stock i.e. 'caldo')
- 4 tomatoes, peeled and chopped (or equivalent such as passata)
- 1 red pepper (or yellow pepper or green pepper, or all three)
- 1 cup peas (or any vegetable) or 1 cup carrot (or any vegetable)
- salt and pepper (to season)
Directions See How It's Made
- Season the chicken with paprika (optional). Brown the chicken in a pan.
- Move to one side.
- Fry the onions until cooked (You can cook the chorizo at this point if you wish).
- Add the turmeric and garlic, cooking for a couple of minutes more.
- Add the chorizo/sausage and fry a little (Never boil the chorizo).
- Add rice and about half of the stock. If you like a bit more spice or flavour, at this point you can add a bit of balsamic/lee and perrins, red wine/sherry etc.
- Add the tomato, peppers and vegetables (save some of the peppers to garnish)
- Cook on the hob or in the oven until rice is about ready, adding stock as necessary. The Spanish would never stir it again once the last ingredient has been added though. You can put in the oven and leave. Either way, you can't rush a good paella. Don't worry if the 'bottom' burns - they say it is a good sign. Personally, I don't aim to burn but don't worry if it does.
- Garnish with peppers, bacon and parsley (optional).
- Serve with Spanish or French bread and white wine.