Straight from the heart of Spain, Lolita invites you to share her favorite family recipe. This authentic seafood paella is sure delight for family and friends, and is certain to become your favorite too. - Buen Provecho from HotPaella.com
Ingredients
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[title] => chicken, wings, drummettes, raw
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[title_custom] => pieces Chicken Wings or Wing Drumettes,
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[method] => split
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[title] => pork, ribs, country style, raw
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[measure] => pound
[title_custom] => Pork Short Ribs,
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[method] => cut in half (or 6 small)
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[title] => mussels, blue, raw, med
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[title_custom] => Assorted Mussels and Clams
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[title_custom] => Tomate Frito Sauce (or substitute tomato sauce)
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[title_custom] => Cloves Garlic,
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[method] => (minced or chopped)
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[19dc110c-0c0a-1344-3d9d-f03589ce045f] => Array
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[ingredientuuid] => 19dc110c-0c0a-1344-3d9d-f03589ce045f
[quantity] => 6.00
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[title_custom] => Piquillo Peppers,
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[method] => (sliced into strips) plus a few strips reserved to use as garnish
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[title_custom] => Saffron Threads or 1/4 to 1/2 teaspoon powdered
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[title] => oil, olive, extra virgin
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[title] => rice, white, long grain, dry
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[ingredientuuid] => f14797b8-4dfd-65a4-f993-858e0d30421a
[quantity] => 2.00
[measure] => cups
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[title] => broth, chicken, cnd
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-
10 pieces Chicken Wings or Wing Drumettes, split
-
1 pound Pork Short Ribs, cut into squares (have your butcher cut the ribs into 1'' sections, crosswise cutting the bones)
-
1 pound Shrimp (with shells)
-
3 Large Scallops, cut in half (or 6 small)
-
1 pound Assorted Mussels and Clams
-
3/4 cup Tomate Frito Sauce (or substitute tomato sauce)
-
4 Cloves Garlic, (minced or chopped)
-
6 Piquillo Peppers, (sliced into strips) plus a few strips reserved to use as garnish
-
1/2 cup Peas
-
1 cup Green Beans, (cut into 1'' sections)
-
1 tsp Saffron Threads or 1/4 to 1/2 teaspoon powdered
-
1/2 cup Extra Virgin Olive oil
-
2 cups Paella Rice
-
6 cups Shellfish Broth, or substitute strong Chicken Broth.
-
Salt to taste
Recipe Method
We Find this recipe to be ideal for a 40cm (16 inch)
pan.
- For a 32cm (13 inch)
pan, divide the recipe by half.
- For a 50cm (20 inch)
pan, multiply the recipe by two.
- For a 70cm (28 inch)
pan, multiply the recipe by three.
To Make the Shellfish Broth.
1. Boil the mussels and clams in 6 cups of water until shells open (up to 6 minutes.)
2. Drain, reserve the liquid, and discard any unopened shells.
For the Sofrito
3. Add the Olive Oil to the Paella pan and saute the chicken wings and pork for 5-10 minutes under medium-high heat.
4. Add the Tomate Frito (or tomato sauce,) Piquillo Peppers, and Garlic. Cook for 2-3 minutes more.
Build the Paella
5. Add the rice and stir the mixture to coat, about 1 minute.
6. Add the Peas, Green Beans, Shrimp, Scallops, and Saffron. Stir under medium heat for 1 minute to incorporate the mixture.
-Tip from Yaya's kitchen: Be sure to crush the saffron threads to release the flavor before adding. Also keep in mind that saffron releases it's flavor with heat, so be sure to add it while the paella is cooking.
7. Add the hot Shellfish Broth (recipe is listed above) to the Rice Mixture (add 6 cups if using Bomba Rice, otherwise add 4 cups.)
8. Add salt to taste (it is best to add less at first, as the seafood releases salt while cooking.)
-Tip From yaya's Kitchen: From the point of adding the hot Shellfish Broth and the liquid coming to a full boil over the entire pan, the total cooking time to completion of the recipe will be about 15-20 minutes. Do not stir after this point, and control the heat so the bottom is not scorched.
9. Arrange the mussels, clams and the piquillo peppers reserved as garnish onto the surface of the paella.
10. Continue cooking until rice is almost done, but still firm in the center (al dente).
11. Remove from heat. Cover and let rest for 5-10 minutes as the rice will continue to cook even after removed from heat.
12. Garnish with lemon wedges and enjoy the best Paella of your life!
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