Paella

Paella
Serves 12-14

People are often mystified by paella and I get it - it’s a huge pan of food and the expectation of a crispy bottom and done rice is well, intimidating! Here’s the secret, use your oven.

2 ½ quarts low sodium vegetable or chicken stock
2-3 pinches of saffron
Extra virgin olive oil
1 lb. bacon, chorizo or ‘njuda (a spicy salami paste)
2 onion, chopped
½ bunch of celery, chopped
2 peppers (any color), chopped
1 head garlic, smashed
1 bunch asparagus, chopped
1 bag frozen peas
2 lb. Spanish rice, we’ll eyeball this based on everyone’s pan!
1 lb. mussels, cleaned with beards removed
1 lb. little neck clams, cleaned
1 lb. shrimp, peeled and deveined
1 bunch chopped parsley

In a small saucepan heat stock and saffron together until just warm and remove from heat.

In a large paella pan (or heavy sided skillet such as a cast iron) heat olive oil over medium heat and add choice protein and render. Add sofrito (onion, celery, pepper, garlic) and sauté until just fragrant.

Add asparagus, peas and rice and cook for about 1 minute until the rice is slightly toasted.

As you would risotto add a cup or two of the stock to the rice until it’s absorbed and repeat for about ¾ of the stock. Finish by adding the remainder of the stock and the topping with the seafood. Bake for 20-25 minutes until rice is set and the bottom is crispy, all liquid will be evaporated.

To serve, drizzle with more extra virgin olive oil and sprinkle with chopped parsley.