Andalusian Paella

My friend Diane  shared her paella recipe with me. It is delicious and a lot of fun to make. 
Unfortunately I didn't have any good photos of the finished paella. ​

My  Andalusian Paella Recipe
by Diane Marvin Koenig

My paella recipe comes from my love affair with flamenco, the music and dance of Andalusia, southern Spain.  Paella originally comes from the region of Valencia, Spain but every good flamenco party centers around the making of a paella, then of course the music and dancing follows until morning hours. Cooking outside with an open fire and making the dish in front of your guests is fun and brings people together for a wonderful evening of sitting by the fire and sharing a meal from the same pot.

Paella is about the rice and the saffron that flavors it. I like to use ‘Matiz’ a rice grown in the Albufera National Park in Valencia, Spain. It can be found in specialty shops and our nearby ‘Shopper’s Corner’ carries it. Paella rice is a short grained, absorbant rice that along with saffron is the basis of a good paella. I have used basmati as a substitute and it comes out well. You will also need a good paella pan. Mine is about 14” in diameter, has a lid and is not an authentic paella pan but is  low with slanted sides and will feed 10-12 people.

The fire! You will need a good fire maker to tend the fire and make sure it is not too hot or too cool. I have cooked paella indoors in a pinch on a gas flame but the fire gives the paella it’s flavor and it’s good to enlist some help.

Diane and George have a beautiful oasis on top of the Santa Cruz Mountains between Aptos and Watsonville . Driving up to Diane and George's place is an adventure in itself. It is a mile long narrow road to the top of the mountain. Once you are there it is a green redwood oasis  with a scenic view of the Monterey Bay. This place has hosted many weddings , parties , and celebrations. The property has a  vegetable garden and some fruit trees

The bounty of the mountain garden

The chef

Diane's mom is helping with the peas

Ingredients for a paella can be varied. It is basically a fisherman’s stew with rice. Throw in a few peas or beans and you have a meal. You first make the ‘sofrito’ with the onions, garlic, peppers, then add the rice and broth and lastly the fish.

Print Recipe

 Here is what I like to use:
Ingredients:
serves 8-12

The Sofrito


½ cup olive oil
1-2 medium onions, sliced
2-3 red peppers, sliced thinly
6 cloves diced garlic, chopped
1 can of diced tomatoes or 2 cups or more of fresh diced tomatoes

 The Paella

8 cups of chicken stock or I use water with 2 vegetable bullion cubes
1 tsp saffron
1  16 oz. jar of artichoke hearts
4 cups paella rice or basmati rice

6-8 chicken thighs (boneless, skin removed))
1 lb. large shrimp
1 lb. mussels or clams or both
1lb. white fish (I use red snapper)
¼ lb peas or green beans or both

parsley and lemon wedges for garnish

Preparation:

When the olive oil sizzles in the pan add:
Sliced onions and saute for 5 minutes.
Add the red peppers and saute until soft then add the garlic.
Add the tomatoes and then the chicken thighs. Cook and turn. Then add the artichoke hearts.

Have your broth ready on the stove heated with the saffron added

Add the rice to the sofrito mixture in the form of a cross. This is the way it’s done. Then slowly spread the rice out in the pan. This is the last time you will move the rice. Add the heated broth slowly then put the lid on for 10 minutes and let the rice cook. 

Gather your seafood ingredients for the last step (or have a drink of a nice rosé wine)
After 10 minutes add the fish, shellfish, peas and beans.
Let cook for another 10 minutes (finish your wine) and then take a peak at the paella.

The fish should be cooked, clams and mussels open (discard any that are closed) and the rice will have absorbed the broth and is little crunchy on the bottom of the pan.

Remove from heat and cover with a dishtowel for 10 minutes to let rest. Place in the center of your table, garnish with lemon and parsley and enjoy. 

Buen provecho!
recipe by©Diane Marvin- Koenig