Paella originates from the province of Valencia Spain. Originally a dish made by shepherds over an open fire, it is now popular all over the world. The basic ingredients are olive oil, saffron infused rice and peas. Add sausage, chicken, seafood, other vegetables, or anything else you fancy to make a truly spectacular dish.
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus.
Ingredients
½ cup olive oil
2 Tablespoon Kosher salt
1 large Spanish yellow onion, diced
12 cloves garlic
6 large Roma tomatoes, diced
1 cup chopped Italian parsley
3 cups paella rice (California pearl rice is a good substitute)
6 cups chicken broth
Saffron or Azafran*
12 oz linguica sausage (or substitute chorizo)
1 ½ lbs chicken breast, cut into large cubes
1 ½ lbs fish, cubed
18 mussels in the shell
18 clams in the shell
1 ½ lbs shrimp, peeled and deveined
*The cost of Saffron is very high. Safflower (Azafran ) is an excellent and much more affordable substitute.
Directions
- In a large deep saute pan heat the olive on medium-high heat and begin caramelizing the diced onion with the Kosher salt.
- When the onion is just beginning to soften add the sausage and garlic. Continue to saute on medium-high heat until the onions are tender and the sausage is brown.
- Add the tomato and parsley. Saute until the tomato is very soft. Lower the heat slightly if the mixture begins to over brown.
- Stir in the rice and a pinch of Saffron or ¼ oz Azafran. Mix until it is well coated.
- Add the chicken, fish and shellfish. Mix to coat and add the chicken broth.
- Cover with a tight-fitting lid and place into a 400°F preheated oven. Bake approximately 30 minutes.
