Awesome Spanish Paella

Paella is a dish that is as beautiful as it is delicious.  There are many variations on this recipe.  Try this Texas/Spanish version.  Your family will love it and they’ll be impressed at your ability to cook this traditional Spanish dish.  There are many unique flavors that may be new to your family’s taste buds, such as Saffron, Mussels, Chirizo Sausage and White Wine.  The combination of flavors, however is compelling, which makes this a favorite of the people of Spain.

Begin your preparation with a shallow pan with a large diameter.  My Calphalon Dutch oven is a full 14″ in diameter and is 4 1/2″ deep.  There are pans made specifically for paella that are pretty shallow, but I found this one to be very suitable. An extra large skillet may also work for you.

Ingredients

• 6 Tablespoons –  Extra Virgin Olive Oil
• 1.25 Pounds –  Chorizo Sausage Links
• 4.5 Pounds –  Fresh Skinless Boneless Chicken Breasts, chopped into cubes
• 1 Each – Large Red Onion, Chopped
• 1 Each –  Large Red Bell Pepper, Chopped
• 5 Cloves – Fresh Garlic, Minced
• 1 Can – Diced Tomatoes, 14.5 ounce can (Or two fresh tomatoes chopped)
• 1 Teaspoon –  Smoked Paprika
• 2 Teaspoons –  Salt
• 3 Cups –  Short Grain White Rice
• 5.25 Cups –  Water
• 3/4 Cup –  White Wine
• 1/2 Teaspoon – Lobster Base Concentrate, such as Superior Touch brand
• 1/2 Teaspoon – Ground Saffron from fibers
• 1/2 Pound – Fresh Asparagus, cut to 1/2 the diameter of the pan or pot.
• 8 Ounces – English Peas (1/2 can)
• 8 Each – Extra Large Shrimp, heads on
• 12 – 16 – Fresh Mussels
• 1 Cup –  Fresh Parsley, chopped slightly
• 1.5 Lemons –  Cut into 8 Wedges

Preparation

1. Place Mussels in a bowl of cool water, remove the beards by pulling with the edge of a knife.  Ensure they are alive by confirming they close their shells in the water.
2. Brown Chorizo Sausage in 2 Tablespoons of Extra Virgin Olive Oil
3. Remove and let cool.  Drain excess liquid. Then slice into 1/4″ wafers
4. Brown Chicken in 2 Tablespoons of Extra Virgin Olive Oil, drain excess liquid
5. Saute Red Onions, Bell Pepper and Garlic in 2 tablespoon of Extra Virgin Olive Oil.
6. When onions begin to become clear and bell pepper begins to be tender, add the Chicken, Diced Tomatoes, Salt, Paprika, Rice, Water, Wine, Lobster Base and Ground Saffron.
7. Bring to a simmer and stir as rice cooks and absorbs the liquid.
8. When the liquid is absorbed, approximately 30 minutes, layer the Chorizo, English Peas, Asparagus, then Shrimp and Mussels.
9. Cover and steam the contents for 15 minutes.  shrimp will be a rich pink color.
10. Remove from heat and allow Paella to rest for an additional 10 minutes.  Serve!

This recipe easily feeds a dozen adults.  Most recipes on this site are loved by children as much as adults.  Paella, however, may require you to have the ingredients for Grilled Cheese Sandwiches or similar meal for the kids.  I think the resistance has something to do with shrimp heads.