Pams Paella Food

THE ULTIMATE PAELLA

Steps:

• Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
• Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
• In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
• Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

PAM'S PAELLA

Steps:

• 1. Place the saffron and stock (and any shells from shrimp or other seafood) in a small saucepan on low until the liquids are hot. (You can also do this in the microwave)
• 2. Chop pancetta into 3/4 inch pieces. Chop chicken breast into 1 inch pieces. In a large (12 to 15-inch) skillet or paella pan, saute chopped pancetta until soft, add the coffee and let evaporate completely while pancetta finishes browning. Remove pancetta to a plate and set aside.
• 3. Add 2 Tbsp oil to the pan if needed. Quickly pat dry and season the scallops with a little salt and pepper. Sear the scallops in batches until brown and crusty on both sides, about 1-2 minutes per side. Remove the scallops to the plate.
• 4. Add the chicken and brown, turning it on all sides, about 2-5 minutes until no longer pink. Set aside on the plate.
• 5. Turn the heat down to medium and sauté the onions in the remaining fat until translucent, scraping up any leftover brown bits from the pan. If the pan is dry, you may need to add another tablespoon of oil. Add the garlic, shallots and sliced peppers. Cook for another few minutes.
• 6. Add the rice and stir to coat in the onion mixture, allowing it to get covered in the oil and begin to toast. After 3-5 minutes, add the sherry, and cook until the liquids have evaporated by nearly half. Use your spatula to help deglaze the pan and lift up any caramelized bits.
• 7. Stir in the tomatoes (and their juices), paprika, salt and pepper. Return the pancetta to the pan. Strain saffron-stock and pour in as much as needed to submerge the rice mixture. Bring the liquid to a boil, then reduce the heat to medium-low or low, cover with lid very slightly ajar and simmer until all the liquid is absorbed, and the rice is beginning to become crusty around the edges, about 25-45 minutes.(Check occasionally after 15 minutes for this small an amount and add a little more broth if needed to cook rice to tender.)
• 8. Arrange the scallops, chicken and shrimp around the surface of the paella, and add any juices back in the pan. Cover until seafood and chicken is reheated, any juices are absorbed and the rice is tender. Garnish with chopped parsley and lemon wedges. Serve hot, straight from the skillet.
• 9. NOTE: I substituted a large leek, sliced white part only, for the onion and shallot in this batch of paella. I also had a small lobster that I cleaned, chopped and added tail and claw meat. For a little extra kick, I used about 1/4 to 1/2 tsp ground Aleppo pepper along with the smoked paprika.

PAELLA MASTER RECIPE

Steps:

• Put 3 tablespoons olive oil in a 12-inch skillet over medium-high heat. When hot, add about 1/2 pound of meat (or a combination of meats), sprinkle with salt and pepper and cook until nicely browned. Add one chopped onion and some minced bell pepper at the same time if you like and cook until soft. (If you want a meatless paella, skip right to the onion.)
• Add 2 cups rice and (if you have it) a pinch of saffron and cook, stirring, until shiny. Add 3 1/2 cups of your liquid of choice, heated, and stir until just combined, then stir in seafood (or lay it on top of the rice). Again, skip the seafood if you want vegetarian paella.
• Cook over medium-high heat, undisturbed. If the pan is too big for your burner, move it around a little; but after that initial stirring, leave it alone. When the mixture starts to dry, begin tasting the rice; if the liquid amount seems O.K., keep going. If the rice seems quite tough, add another 1/2 cup or so of liquid. And if you can smell the bottom starting to burn, lower the heat a bit. About halfway through the cooking (about 10 minutes), add any vegetables, adjust seasonings and stir gently, just once.
• The rice is done when tender and still a bit moist; if the mixture has stuck to the bottom of the pan, congratulations: you have socarrat, a characteristic of good paella. This should be served in the pan, in the middle of the table, and dinner guests - up to six - should fight over it.