jean’s kitchen
There are three widely known types of paella:
Valencian paella, seafood paella and mixed paella.
Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, and duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables.Mixed paella is a free-style combination of meat, seafood, and vegetables.
Other key ingredients include saffron and olive oil. You can use a big frying pan for this dish. I have one I put directly on the BBQ so I can be with my guests and have a drink with them while preparing dinner.
• 10 pieces Split Chicken Wings
•?½ Lb Shrimp
•?1 Lb Assorted Mussels and Clams
•?1 Can of Peeled Tomatoes
•?4 Cloves Garlic chopped
•?3-6 Red Bell Peppers (diced) plus a handful of strips reserved to use as garnish
•?½ Cup Frozen Peas
•?1 tsp. Saffron Threads
•?Extra Virgin Olive Oil
•?2 cups Paella Rice
•?4-6 cups Fish Bouillon.
•?Salt to taste
Heat extra virgin olive oil in a paellera. Sear the red bell pepper strips for the garnish and set aside. Sear the shrimp and set aside. Season the wings lightly with salt and sauté until golden brown. Add onions, garlic and the diced bell peppers. Sauté until vegetables are tender. Add the canned tomatoes, smash ‘em and sauté. This mixture is called the sofrito. Add rice. Braise rice until covered with sofrito. Add broth. Taste and add salt if necessary. Add saffron and mix well. Simmer until rice is almost cooked. Top with the shellfish and the peas. Continue simmering until rice and crustaceans are finished cooking. Garnish with the seared red bell pepper strips.
You are the chef.
Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641.
