Sitting down to a paella is a treat. It’s a delight for the eye and the aroma is mouth watering.
I replace the beef with chicken. Frozen shrimp is easy to add if you have some on hand. It’s worth buying a pan if you’re going to make paella more than a few times. I’ve used Matiz Valenciano paella rice and Dasca Arroz de Valencia. Both work fine and the Dasca brand is less expensive.
2 cloves of garlic, unpeeled
31/2 cups Chicken Stock, homemade if available
1 1/2 teaspoons sweet pimentón* or Spanish paprika (smoked)
Pinch of saffron threads
1/2 cup olive oil
1/2 green bell pepper, seeded and cut lengthwise into narrow strips
1/2 red bell pepper, seeded and cut lengthwise into narrow strips
1/4 pound beef tenderloin tip, cut into small pieces
1/4 pound boneless, skinless chicken breast, cut into small pieces
1 (3 ounces) chorizo, cut into 1/2″ dice
1 1/2 cups Spanish rice
1 lemon cut into 4 wedges
Preheat the oven to 500°F. Put the unpeeled garlic cloves in a small baking dish and roast for 10 to 15 minutes, or until the skin is browned.
In a mortar and pestle, grind the saffron threads into a powder.
In a small saucepan, bring the stock to a boil. Add the pimentón and a few of the saffron threads and lower the heat to a simmer.
When the garlic is done, remove from the oven, leaving the oven on. Once the garlic has cooled, peel it and put it through a garlic press. Mix the pressed garlic with 1/2 cup of the stock and the rest of the powdered saffron. Set aside.
In a large (about 15 inch) paella pan, heat the olive oil over medium high heat. Add the bell peppers. Cook, stirring often until tender, for about 10 minutes.
Season the beef and chicken with salt. Add the meats and chorizo to the pan until the meats are lightly browned but not cooked through, about 5 minutes.
Add the rice. Stir to mix with the rest of the ingredients, allowing the rice to absorb a little of the oil. Spread the mixture evenly. Pour the hot stock into the pan, increase the heat to high, and bring to a boil.
Add the garlic mixture, stir gently to mix through, and boil for 5 minutes without stirring. Decrease the heat to medium and cook another 5 minutes. Because the bottom of the pan is most likely wider than the reach of the burner’s heat, shift the pan from side to side to distribute the heat evenly. Do not stir. Taste the stock and season with salt if needed.
Transfer pan to the oven and cook for 7 minutes longer. The liquid will be absorbed and the rice will be tender. Remove from the oven, cover with a lid or kitchen towel and rest for 7 minutes before serving.
Serve with lemon wedges on the side.
Source: Teresa Barrenechea, The Cuisines of Spain: Exploring Regional Home Cooking, Ten Speed Press, 2005