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Paella




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This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Paella

From: Arne Adolfsen <adolphso@mizar.usc.edu>

I've been asked a couple of times for the recipe for the paella I made
last weekend for Mike and Aric and Ellen and Alan and Ken and Howard
and me. It's taken me several days to reconstruct it all since I
didn't keep any notes. I based it on three existing recipes (from
Larousse Gastronomique, Maria Josefa Lluria de O'Higgins's A Taste of
Old Cuba [the most important inspiration here, actually], and Keith
Floyd's Floyd on Spain), but I improvised on top of that. If you use
the quantities I did, you'll have to use two paelleras at least 12 or
13 inches in diameter each, or one gigantic one that's 24 inches in
diameter. You'll end up with more than enough paella to feed 8-10
people.

For the stock:

* 2 live lobsters (1-1.5 pounds each)
* 12 jumbo shrimp
* 1 carrot
* 1 small or medium onion
* 1/2 green or red bell pepper
* 3 or 4 garlic cloves
* 2 bay leaves
* 1 tablespoon salt
* 6 or so black peppercorns

For the rest of the dish:

* 1/2 cup olive oil
* 2 or 3 whole boneless chicken breasts, cut up
* 1 rabbit, cut up
* 2 or 3 chorizo sausages
* 2 medium onions
* 2 bell peppers (preferably red and green)
* 4 (or more) garlic cloves
* 2 or 3 bay leaves
* 1 teaspoon cayenne
* 3 or 4 peeled, seeded tomatoes
* saffron
* 3 cups Valencia rice
* 6-8 squid
* 12 smallish clams
* 12-15 mussels
* 6 raw crab claws
* 10 crawfish
* 1 cup white wine
* 3/4 cup cooked peas or green beans or both
* several lemons (which I forgot to serve with the paella!)
* parsley (ditto!)

Making the stock:

1. Kill the lobsters by severing the artery at the base of their
necks. Or have your fishmonger or someone else do it for you if
you're as squeamish as I turned out to be. Cut off their tails and
claws. Leaving the shells on, cut the lobster tails into pieces at
their natural divisions. Place the cut-up tails and claws into a
covered container and refrigerate. Throw the lobster's torso and
head and so on into a large stock pot.

2. Shell and devein the shrimp, throwing the shrimps' shells into the
stock pot along with the lobsters. Refrigerate the shelled shrimp
in a covered container.

3. Scrape the carrot and chop into 4 or 5 pieces. Dump it into the
stock pot. Peel the onion and throw it into the stock pot. Roughly
chop half of a green or red bell pepper and throw it into the stock
pot, too. Peel some garlic cloves and add them along with a couple
bay leaves, tablespoon salt, and some black peppercorns.

4. Add water to cover (and, if you have some on hand, a cup or two of
fish stock), bring to a boil and then lower the heat and cover,
simmering it for about an hour. Strain the stock and reserve and
throw away the solids.

Making the paella:

1. Heat your paellera(s) and add enough olive oil to be
respectable. (Use your judgment: about a half cup, maybe more, per
pan.) Saute, in batches, the chicken breasts, rabbit, and cut-up
chorizo until they color a bit. (You don't want to cook them
completely, but you don't want them raw, either, and besides, you
want the chicken and rabbit to be goldeny.) Remove the chix and
rabbit and chorizo and set aside.

2. Saute your 2 or 3 chopped up medium onions along with 1 1/2
chopped-up bell peppers (1 whole green and 1/2 a red) over medium
heat until the onion is translucent. Add some minced garlic
(however much you'd like) and saute for a couple more minutes. Add
a couple crumbled bay leaves, some chopped-up tomatoes that you've
peeled and seeded already, some cayenne and a hefty pinch of
saffron. Don't be stingy with the saffron. Saute this stuff for a
few minutes until the tomatoes just start to break down and form a
syrrupy sauce with the olive oil.

3. Stir in the rice, making sure you've got everything nicely mixed
together, and then pour in 6 or so (use your judgment) cups of the
lobster broth. Turn the heat up to medium-high and bring the broth
up to a boil. Cook, uncovered, for about 5 minutes, then add the
pre-sauteed chicken and rabbit and chorizo. Cook for another 5 or
so minutes until the rice starts to plump up a little bit.

4. Add the cut-up lobster tails, shrimp, crab claws, squid (which
you've cut into rings), clams, mussels, crawfish, and whatever
other similar kind of creature you bought for the paella. Make sure
to bury this stuff as much as you can into the rice. Mix it all up
very well, then pour in the wine.

5. Let this entire mess o' stuff cook, uncovered, for about 20
minutes, by which time the rice will have absorbed most of the
liquid and the clams and mussels will have opened and everything
should be nicely cooked. While it's getting to that point you
should stir it all around a little from time to time, but don't
stir it up all the way from the bottom: you want a nice crusty
thing to happen down there. A few minutes before it's ready stir in
the peas and/or green beans, and put 1/2 of that red pepper you
have left over -- and have cut into strips -- on top. When it's
done, remove from heat and let sit for a few minutes. Garnish with
lemons cut into smallish wedges and scatter a little chopped
flat-leaf parsley on top.

We had fabulous white wine with the paella last week, but I have since
found out that red wine is traditional, even for all-seafood paellas.

Arne

Isn't that much nicer than some more boring stuff about biphobia?

 

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