Travel Reference
In-Depth Information
237
Paella Valencia
RICE
Heat 2-quart saucepot with oil over moderate heat.
Add rice and sauté until all oil has been incorporated
with rice. Add chicken stock and saffron and let mix-
ture come to a tumbling simmer. Cover, turn down
heat, and let it cook for 5 minutes. Remove from
stovetop and let cool.
SAFFRON RICE
1 tablespoon olive oil
1½ cup Uncle Ben's polished rice
¾ cup chicken stock or water
1½ teaspoon saffron
PAELLA
1 tablespoon olive oil
PAELLA
To make paella, the overall plan is to add all ingredients
in sequence. Usually this is done slowly over low heat.
Moderate high heat is optional, but you must carefully
monitor the pan at all times while sautéing to avoid
burning ingredients, especially garlic and chorizo.
2 ounces diced chicken breast
1 ounce chorizo, chopped
1 teaspoon chopped garlic
½ cup tricolor bell peppers, diced
3 black mussels
3 mahogany clams
1 ounce sea bass (or assorted
fish pieces)
Heat oil in 10-inch-round sauté pan over moderate
heat. Add diced chicken and sauté until almost done.
Add chorizo and garlic for a minute, stirring all three
ingredients. Toss in mélange of bell peppers. Let it
sauté for a couple of minutes more.
3 large shrimp
2 large sea scallops
1 2-ounce link of pork sausage
(optional)
1½ cup clam juice or chicken
stock
Next, begin to add remaining ingredients: mussels,
clams, fish pieces, shrimp, and sea scallops. Allow this
to cook for several minutes again with moderate flame.
Add pork sausage, optional.
¼ cup raw English peas
1 tablespoon basil,
freshly chopped
Kosher salt and white pepper
to taste
