There are several different types of Paella. While there are a variety of Paella dishes we are going to discuss the Puerto Rican style. There isn’t a Latino household and I will dare to say many households in the US that doesn’t have a Paella recipes. There is a difference of opinion over the origin of Paella. Needless to say we are thankful for this delicious dish. Paella can be used for an evening meal or a party dish. Paella can be made with chicken or seafood and you can use different types of rice. A must for an excellent dish of Paella is Saffron. While Saffron is a little on the pricey side it adds amazing flavor to the dish.
In Puerto Rican households a Caldera (heavy pot) was used for this dish. You will need to use a large heavy-based pot. Read the Paella recipe, check and make sure you have all the ingredients that you will need. I use the Misen En Place method (everything in its place). I measure out all my ingredients, chop and dice having everything ready to begin the cooking process.
I am going to share with you 2 Paella recipes. The first one is a Puerto Rican recipe and the second one is the one I created for our home. Try them both, you will love the variety.
Paella Puerto Rican Style
3 pounds chicken pieces
12 whole black peppercorns
3 cloves garlic, peeled
3 teaspoons dried oregano
1 teaspoon salt
¼ cup olive oil plus 3 tablespoons
2 tablespoons red wine vinegar
2 teaspoons paprika
1 large yellow onion, peeled and finely chopped
1 large green bell pepper, cored, seeded and chopped
3 sweet chili pepper, seeded and chopped
3 chorizo sausages, sliced into ¼ inch rounds
½ cup tomato sauce
1 cup chicken stock (made from 2 tablespoons chicken base and 1 cup water)
¼ cup black olives, sliced
3 cups rice, washed and drained
1 tablespoon saffron
1 ½ pounds whole baby clams
12–15 raw mussels, scrubbed and debearded
1 10-ounce package frozen green peas
1 ½ pounds cooked lobster, shell split, claws cracked and grey sack removed or 1 pound frozen lobster tail meat, without the shell
1 ½ pounds raw shrimp, shelled and deveined
1 6 ½ ounce jar pimentos, drained and cut into ½‑inch strips
1 tablespoon chopped fresh Italian parsley
2 cups water
1. Rinse chicken pieces under cold running water and pat dry with paper towels.
2. In a mortar, crush peppercorns, garlic, oregano and salt. Blend in 1⁄4 cup olive oil, vinegar and paprika.
3 Rub chicken thoroughly with seasoning. Place in a covered bowl and let marinate for a minimum of 30 minutes or, preferably several hours.
4. Heat 2 tablespoons of olive oil in a heavy kettle, Dutch Oven or Paellera, if you can find one. Add onions, bell pepper, aji dulce and chorizo. Sauté until onion is transparent.
5. Add tomato sauce, bouillon cube and olives. Stir to combine.
6. Add chicken pieces plus 2 cups water. Mis, lower heat to moderate-low and cook, covered, for 15 minutes.
7. Add rice and achiote. If necessary, add more water to cover contents in pot. Mix well. Cover and simmer on low heat until liquid is adsorbed and rice is tender (25−30 minutes).
8. While rice is cooking, strain clam juice over a cloth to get rid of sand. Combine this liquid with water so that it measures 2 cups. Pour this into a pot or heavy skillet with a tight fitting lid Add mussels and lightly steam 2–5 minutes or until they open. remove with a slotted spoon, set aside and keep warm.
9. Add peas to rice-chicken mix and stir. Continue cooking on low heat for 10 minutes.
10. Meanwhile, remove the lobster meat from shell and claws and cut into 1‑inch pieces.
11. Add lobster, clams and shrimp to rice and mix well. Arrange mussels around the rim of the pot and in the center. Cover and cook 10 minutes more.
12. Remove from heat, garnish with pimento strips and sprinkle with parsley. Serve immediately.
1 ‑1 1⁄2 teaspoons Saffron
1 1⁄2 pounds Scallops
1 1⁄2 pounds whole baby clams
1 bottle of clam juice
1 pound fresh mussels
1 pound chicken breast, cut into chunks
1 pound chorizo
1 1⁄2 cups chicken broth (1 1⁄2 teaspoons chicken base mixed with water)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon parsley
1 small can tomato sauce
1 large onion, diced
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
5 cloves of garlic, minced
1⁄2 fresh cilantro, chopped
1⁄4 cup olive oil
4 cups basmati rice or yellow rice
1. In heavy-bottom pot add olive oil, chopped onion, garlic, peppers and cilantro on medium heat until onions are translucent.
2. Add chicken and chorizo. Sauté for 5–7 minutes.
3. Add rice, all liquids: chicken broth, clam juice and water (1 1⁄2 cups water per cup of rice).
4. Add clams and scallops.
5. Steam Mussels until they open, set aside and keep warm.
6. Add Saffron, salt, pepper, oregano and parsley. Mix well. Simmer over medium heat with cover for 15 minutes. Let it boil to top and then lower heat and simmer over low heat; heat for 10 minutes. Mix with fork.
7. Place Paella in Large Pasta Dish. Arrange the mussels on the outside edge and in the middle. Serve immediately.
No matter which Paella recipes you chose to try your family will not be disappointed with this heart warming dish.