Buenos Dias mis Amigos. Today we are taking a trip back to Spain to make good on a recipe request from one of our Zoe school parent friends, Christine in Astoria. Christine asked for a recipe for paella and I am happy to oblige!
You can find elements of paella-like dishes in many cuisines and cultures. Jambalaya, arroz con pollo, jollof rice and even biryani are good examples of how people around the world love these comforting concoctions of flavorful rice packed with tasty goodies.
Paella is super flexible, so feel free to edit by omitting fish and seafood or meat entirely. It is equally good served with eggs, tofu or mixed vegetables.
Make sure you clean you clams and mussels very well (google it if you don’t know how). A sandy clam can absolutely kill a good paella.
I recommend breaking the recipe down into parts, making the salmorra ahead of time, weeks even, and freezing to use when you need it.
If you want a real treat, make the vegan aioli recipe that follows. Dolloped onto the cooked paella with a squeeze of lemon is pure heaven.
Happy Cooking!
Aquafaba Aioli
Scant ¼ Cup Aquafaba (reserved liquid from a can of chickpeas)
½ Small Clove of Garlic
½ tsp White Wine Vinegar
½ tsp Lemon Juice
¼ Cup Extra Virgin Olive Oil
½-3/4 Cup Canola Oil
Salt and Pepper to Taste
In a blender or small bowl or container that can accommodate an immersion blender, combine aquafaba, garlic, lemon and vinegar. Puree until the mixture is foamy then, with the motor running, slowly stream in oils until the mixture is thick and luscious. Season to taste.
Salmorra
(makes 1 cup)
1/2 cup Yellow Onion, small dice
1/3 cup Red Bell Pepper, small dice
1/3 cup Sweet Italian Green Pepper or Bell Pepper, small dice
4-6 Cloves Garlic, chopped
2 oz Dried Chorizo, casing removed and diced (optional)
1 heaping Tablespoon Dried Chile Pulp (see video for procedure)
1 tsp Smoked Paprika
1 TBS + 1 tsp White Wine Vinegar
1 Small Vine Ripened Tomato, halved and grated, skin discarded, or finely chopped
2 TBS Tomato Paste
Saute garlic over medium heat in olive oil until starting to brown then stir in dried chiles and chorizo. Cook 3 minutes then add the diced vegetables but not tomato.
Cook until the vegetables are starting to brown and stick to the pan then add smoked paprika, tomato, tomato paste and 1 TBS vinegar.
Scrape the pan well and cook until well caramelized, almost brick color, and the oil separates out from the mixture. Add salt and pepper and a little more vinegar to balance the sweetness.
Extra salmorra can be frozen for up to 3 months. I suggest making a double batch.
Or, make a half recipe and cook the paella in the same pan. No clean up!!
Paella for 2 hungry adults or 3 on a diet
Extra Virgin Olive Oil
1 TBS Garlic, Chopped
1/2 cup Salmorra
1 cup Rice
1 tsp (big pinch) saffron
5 cups Chicken Stock, hot, divided
1/2 tsp Smoked Paprika
1/4 cup Chopped Parsley, divided
4 oz boneless chicken thigh or chicken on the bone chopped into 2″ pieces
Assorted Seafood
1/2 cup Green Peas, chickpeas or favas (optional)
1 Lemon
2 Scallions, sliced
Sliced Red Bell Pepper, for garnish
In a small pot, gently toast saffron over low heat (2 minutes) until fragrant and a little more red in color. Cool then crush to a powder. Add stock and bring to a simmer. (Optional: throw your shrimp shells in the pot and simmer for 5 minutes for additional flavor)
Saute garlic then add salmorra, 2 ½ cups stock, cuttlefish/octopus/calamari, chicken (browned in the pan before adding garlic or broiled), parsley, paprika and salt to taste.
Bring to a boil and add rice. Stir gently one time then do not stir again.
Cook 10 minutes over medium heat until ¾ of liquid is absorbed. Add peas if using then add ½ cup more stock, langostines, lobster and/or shrimp if using. (for, par cook ahead of time by boiling for 8 minutes then shocking in ice water. Shell the claws and cut the tail in half.). If using smoked mussels, oysters or canned clams, add now. Less is more here as you want all flavors to balance.
Cook 3 minutes moving pan to maintain an even simmer. Flip shrimp, cover pan and cook 3 minutes.
Remove the lid, add ½ cup stock (3.5 now total) and clams if using. Cook 3 minutes more and add mussels if using.
Simmer until the rice is cooked. Cover with a clean dish towel and lid for 5 minutes before serving.
Garnish with parsley, scallions and wedges of lemon. Serve aioli on the side.
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