I could go on and on about different types of Paella and many of these include well over twenty ingredients, with one of them being saffron. Saffron is so expensive I often substitute either the same amount of turmeric or even simply yellow curry powder. Granted the flavor may be a little different than saffron-infused recipes, but great tasting in its' own right. As for the pan? Many Spanish chefs will tell you to ALWAYS use a paella pan. this is round, metal pan that is about two and a half inches deep and are made to spread the heat evenly over hot coals, which is the traditional way of making Paella. It also has two handles and comes in generally two sizes, a 9-inch and a 12-inch. You have the equivalent at home in the form of a cast iron skillet. Same thing, believe it or not. If you don't have either, simply use a skillet of your choice.
For 4 people
- 3 (15-ounce) cans chicken broth
- 1 (8-ounce) bottle clam juice
- 1 teaspoon(s) turmeric
- 1 teaspoon(s) paprika
- 1 tablespoon(s) oil
- 1 teaspoon(s) minced garlic in oil
- 1 link chorizo sausage or kielbasa, sliced 1/2-inch thick
- 1 small onion, peeled and minced
- 1 small bell pepper, seeded and minced
- 1 3/4 cup(s) rice
- 1 cup(s) diced, canned tomatoes
- 1 cup(s) frozen peas
- 6 clams, scrubbed clean
- 6 mussels, scrubbed and debearded
- 8 41-50 count or similar sized) peeled shrimp
Easy...As Paella Directions
- Combine broth, clam juice, turmeric and paprika in a large pot and bring to a light boil over medium heat. Reduce heat to low and continue simmering while preparing rest of recipe.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add garlic and sausage, cook 2-3 minutes, or until sausage is just done. Add onion and pepper and cook 1-2 minutes or until vegetables are just starting to turn soft. Add rice and cook 2 minutes, stirring frequently. Add tomatoes with juice, peas and hot broth mixture. Reduce heat to low and simmer, covered, for 12-14 minutes or until the rice has absorbed all liquid. Do not stir.
- Remove lid and add the clams, mussels and shrimp. Replace lid and continue cooking an additional 5-7 minutes, or until the shells open, discarding any unopened shells. Remove from heat and serve immediately.