Welcome to my kitchen. For my very first blog, I thought I'd share my signature dish, the Paella.
Paella (Valencian: [paˈeʎa], Spanish: [paˈeʎa]) is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain.[1] Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well.
http://en.wikipedia.org/wiki/Paella
This is my version of Paella Mixta, a mix of seafood and chicken. My family and friends love it. It makes a simple dinner a fiesta. Why don't you try and make some yourself? You'll be surprised it's not as complicated as it looks. Enjoy! Buen apetito!
Paella Mixta Recipe
Ingredients:
Meat:
900g or 8pcs chicken thigh, skinned, deboned and cut in half*
250g Spanish chorizo
Seafood:
16 pcs medium sized prawns, deveined, 8 with head, 8 without head
2 pcs medium sized cuttlefish, ink removed, cut into rings
16 pcs mussels
1 kg clams, steamed and shelled (20 pcs w half shell)*
Equipment:
15in Paella pan (also known as paellera), coated with olive oil
Aluminum foil to cover the pan.
5 cups rice, washed
1.5ml or 10 cups of chicken stock*
Extra Virgin Olive Oil
1 large or 2 medium sized red onions, diced
1 head of garlic, minced
1 large red bell pepper, fire-roasted, seeded and cut into strips*
2 240g can of peeled whole tomatoes, seeded, roughly chopped
1 cup frozen green peas
4 tsp paprika
1 tsp cayenne chili pepper
2 tsp saffron
Freshly milled salt and pepper, to taste
1 cup white wine
Lemon wedges, for garnish
Preparation:
The Chicken Stock:
Boil the bone from the chicken thigh in 1.5L water. Simmer for 5 minutes. Set aside.
The Red Bell Pepper:
Roast the red bell pepper on the oven top on high heat. Remove the seeds then cut into strips. Set aside.
The Clams:
Steam the clams in salted water until the shells open. Remove the meat from the shell but set aside 15-20 pieces of clams on half shell for garnish. Set aside.
Note: If you’re using big clams, no need to steam separately. Add the clams the same time you add the mussels.
The chicken and seafood must be lightly seasoned with freshly milled salt and pepper.
The Paella pan:
Generously coat the paella or paellera with extra virgin olive oil, (even if the pan you are using is non-stick).
Direction:
Preheat the Oven to 200*C.
Sauté the chicken in oil until half-cooked. You may season with salt and pepper while sautéing. Set aside.
Sauté the onions and chorizo for 1 minute then add garlic, tomatoes, half of the roasted bell pepper, paprika, cayenne pepper, saffron, salt and pepper. Pour in the wine, shimmy the pan and simmer for another minute.
Add the rice, mix thoroughly until the rice is evenly coated. Add half of the broth, then stir to evenly coat the rice. Arrange the mussels on the side of the pan. If you’re using uncooked large clams, arranged it evenly and plant them on the rice to ensure that it cooks well. Add the remaining broth and bring to boil. Turn the heat down and simmer for 7-10 minutes, uncovered, shaking and turning the pan occasionally.
Once the rice is nearly cooked, assemble the remaining ingredients on top: chicken, steamed clams, cuttlefish, prawns, the remaining roasted bell pepper and green peas. Cover with aluminum foil and simmer for 5 minutes in low heat, shaking and turning the pan occasionally.
If the liquid has not completely dried after 5 minutes, put the pan into the oven and bake until the liquid has been absorbed.
Garnish with lemon wedges. Serve immediately.
Makes a hearty serving for 10 people.
Wine Pairing Suggestion: Good with Medium-bodied, fruity, semi-sweet white wine. My personal favorite is Chenin Blanc, Sauvignon Blanc and Chardonnay. Pairing with Sangria is also a good choice.
30 September 2011
Home-cooked Meal
Paella (Valencian: [paˈeʎa], Spanish: [paˈeʎa]) is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain.[1] Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well.
http://en.wikipedia.org/wiki/Paella
This is my version of Paella Mixta, a mix of seafood and chicken. My family and friends love it. It makes a simple dinner a fiesta. Why don't you try and make some yourself? You'll be surprised it's not as complicated as it looks. Enjoy! Buen apetito!
Paella Mixta Recipe
Ingredients:
Meat:
900g or 8pcs chicken thigh, skinned, deboned and cut in half*
250g Spanish chorizo
Seafood:
16 pcs medium sized prawns, deveined, 8 with head, 8 without head
2 pcs medium sized cuttlefish, ink removed, cut into rings
16 pcs mussels
1 kg clams, steamed and shelled (20 pcs w half shell)*
Equipment:
15in Paella pan (also known as paellera), coated with olive oil
Aluminum foil to cover the pan.
5 cups rice, washed
1.5ml or 10 cups of chicken stock*
Extra Virgin Olive Oil
1 large or 2 medium sized red onions, diced
1 head of garlic, minced
1 large red bell pepper, fire-roasted, seeded and cut into strips*
2 240g can of peeled whole tomatoes, seeded, roughly chopped
1 cup frozen green peas
4 tsp paprika
1 tsp cayenne chili pepper
2 tsp saffron
Freshly milled salt and pepper, to taste
1 cup white wine
Lemon wedges, for garnish
Preparation:
The Chicken Stock:
Boil the bone from the chicken thigh in 1.5L water. Simmer for 5 minutes. Set aside.
The Red Bell Pepper:
Roast the red bell pepper on the oven top on high heat. Remove the seeds then cut into strips. Set aside.
Steam the clams in salted water until the shells open. Remove the meat from the shell but set aside 15-20 pieces of clams on half shell for garnish. Set aside.
Note: If you’re using big clams, no need to steam separately. Add the clams the same time you add the mussels.
The chicken and seafood must be lightly seasoned with freshly milled salt and pepper.
The Paella pan:
Generously coat the paella or paellera with extra virgin olive oil, (even if the pan you are using is non-stick).
Direction:
Preheat the Oven to 200*C.
Sauté the chicken in oil until half-cooked. You may season with salt and pepper while sautéing. Set aside.
Sauté the onions and chorizo for 1 minute then add garlic, tomatoes, half of the roasted bell pepper, paprika, cayenne pepper, saffron, salt and pepper. Pour in the wine, shimmy the pan and simmer for another minute.Add the rice, mix thoroughly until the rice is evenly coated. Add half of the broth, then stir to evenly coat the rice. Arrange the mussels on the side of the pan. If you’re using uncooked large clams, arranged it evenly and plant them on the rice to ensure that it cooks well. Add the remaining broth and bring to boil. Turn the heat down and simmer for 7-10 minutes, uncovered, shaking and turning the pan occasionally.
Once the rice is nearly cooked, assemble the remaining ingredients on top: chicken, steamed clams, cuttlefish, prawns, the remaining roasted bell pepper and green peas. Cover with aluminum foil and simmer for 5 minutes in low heat, shaking and turning the pan occasionally.
If the liquid has not completely dried after 5 minutes, put the pan into the oven and bake until the liquid has been absorbed.
Garnish with lemon wedges. Serve immediately.
Makes a hearty serving for 10 people.
Wine Pairing Suggestion: Good with Medium-bodied, fruity, semi-sweet white wine. My personal favorite is Chenin Blanc, Sauvignon Blanc and Chardonnay. Pairing with Sangria is also a good choice.
30 September 2011
Home-cooked Meal
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