Paella is a culinary gift from the Valencia region of Spain to the rest of the world. In this version we have a combination of meats from land, sea and air, simmered to perfection with saffron-infused rice in the pan. Not that many people cook Paella because they believe it requires a special variety of rice from Spain and a special cast iron Paella pan. It does not, everybody can cook a reasonably authentic Spanish Paella even if they are not from Spain. My recipe uses Japanese Rice, the ideal substitute rice for Paella.
- Prawns (6 large)
- Chicken Legs with Thigh (2)
- Black Mussels (8)
- Smoked Pancetta (80g)
- Spicy Chorizo Sausage (80g)
- Onion (1)
- Tomatoes (1)
- Raw Japanese Rice (1 cup)
- Lemon (2 wedges)
- Saffron Threads
Cooking paella is a bit more tricky than other rice dishes and the proportions need to be just right. For this recipe you’ll need a large frying pan that is 11 inches in diameter (top) and 2 inches deep. It can be a slightly bigger but definitely no smaller.
- Debone the chicken legs and cut the meat into bite sized chunks. Cut the heads off your prawns just behind the carapace and snip off all whiskers. Shell and then devein the prawn bodies and slice lengthwise down the middle to bisect each prawn.
- Boil 2 cups of water in a pot. Add the chicken bones and prawn heads into the boiling stock pot and keep the stock simmering on a low flame.
- In the meanwhile marinate the chicken and prawn meat in a mixture of 2T oil, 1t oregano, 1t chopped parsley, 1t paprika and flat 0.5t of salt.
- Julienne the onion into small bits, press enough garlic to get roughly 1T of minced garlic and dice 1 tomato. Furthermore cut the Chorizo into thin slices and the pancetta into small pieces.
- Soak and agitate the mussels in some cold water. Strain, then clean and de-beard the mussels.
- Drizzle some oil onto your frying pan. Stir fry the chorizo on low heat until the fat has been rendered from the meat. Place the Chorizo pieces into the simmering stock pot leaving the oil in the pan.
- Next, stir fry the chicken pieces in the pan till they are browned on all surfaces. Place the chicken in a casserole dish.
- In the same pan still, stir fry the pancetta until their fat has been rendered from the meat. Add the onion to the pan. Continue stir frying on low heat until they begin to brown. Next add one cup of Japanese rice and continue to stir fry for a minute more to coat the rice grains. Stop at this stage until you are almost ready to serve the Paella.
- Pour the stock through a strainer into the pan. Add the garlic, tomatoes and the mussels together with 1t paprika, 1t oregano, 1t of saffron threads, 0.5t sugar and the juice from 2 lemon wedges . Top off with enough hot water to bring the water level halfway to the top and bring to a low simmer. Simmer uncovered for about 35 min for the rice to be done.
- Arrange the raw prawns in the casserole with the semi-cooked chicken and place in a preheated oven. Grill till the prawns twirl up. Remove from the oven and spoon the drippings onto the cooking rice evenly. Mix gently, then leave the rice to settle. Return the casserole dish to the oven (turned off) to keep your meat warm.
- When the pan begins to dry, check the rice for texture and decide if you need to add additional hot water – drizzle only a little each time. Too much water will result in mushy paella. Once you are satisfied that the rice is properly fluffed up and at its maximum size, turn up the heat a bit, arrange the chicken and shrimp over the top and leave the paella to dry up almost completely.
- When the ‘socarrat’ or crust has formed at the bottom and side of the pan, serve your paella in the pan itself.
- The ideal rice for Paella is a short-grained Spanish variety like Bomba, but those are not easy to buy outside of Europe. Many tend to use Italian Arborio as a substitute because it also happens to be short grained but that is entirely the wrong type of rice to use. Rice meant for risotto cannot absorb too much water without becoming mushy because of its high amylopectin content which is why risotto is eaten wet and al dente. Paella must be cooked until it is dry outside but fully hydrated inside which is what makes Japanese rice ideal in this case.
- A personal secret ingredient when I cook my paella is cod liver oil. I usually add some diced smoked cod liver and use some of the oil that comes in the tin instead of olive oil. This adds tons of rich seafood flavour.
- You can also use mussels that were pre-cooked in brine and frozen but pour away the brine. It is very easy for Paella to get overly salty. Sometimes I use clams instead of mussels.
- Try not to disturb the rice except in step 10. These rice grains are delicate and you don’t want to break them; you definitely do not want to keep stirring like you are cooking a risotto.
- You will notice I boiled the Chorizo in the stock. In my opinion this is the best way to extract its flavour to the rice. Do not add the boiled Chorizo back to the rice, only freshly grilled Chorizo can be used as a Paella topping.