Originally Posted by Efrain Barragan on Wednesday, June 27, 2012
A post from our Master Chef, Anna Callaway
Many of my Family Celebrations are spent gathering around a wonderful dish called Paella. My obsession with this dish began 5 years ago after trying some Paella at a friends house and fell in Love.
The aroma of smoked paprika, the different textures of the meats and vegetables all slowing simmering for hours was such a treat. I slowly built my collection of Paella Pans, Paella
stands and the various recipes I would try. Now I am even making it on the campsite. I think it is time for an even larger pan. This pan serves 14 and is 20 inches in diameter.
Pairs with our 2010 Grenache
2 cups Bomba or Valencia Rice
4 cups Chicken or Fish Stock
1 cup of White Climber Wine
4 Tablespoons of the Clif Family Farm Extra Virgin Olive Oil
1 Tbsp. Spanish Saffron
2 lbs. of Bilbao Chorizo, sliced in 1/2 rounds
1 piece of chicken thigh per person, best if left on bone with the skin
2 Tbsp. Sweet Smoked Spanish Paprika
2 Tbsp. Hot Smoked Spanish Paprika
4 cloves of Garlic
2 cups of chopped Spanish Onion
2 cups of Fresh Green Beans, cut in 1.5 inch segments
1 cup of peas
1 cup of sliced red piquillo peppers
1 cup fresh grated Tomato
1 lb. of mussels
1 lb. of clams
2 lbs. of 16/20 Shrimp, Shell on, Deveined
Italian Parsley and Lemons for Garnish
Toast the saffron in a small pan about 3 minutes until fragrant and add the cup of wine. Set aside. Meanwhile heat stock in a saucepan and cover. Heat Paella Pan over medium heat and add olive oil.
Cook chicken until brown on both sides, about 10 minutes total. Without removing chicken, add sliced chorizo and cook an additional 10 minutes. Remove chicken and chorizo in a separate pan to rest.
Add the chopped onion and garlic to the oil and sauté until translucent, then add rice stirring until well coated. Next, add the hot and sweet paprika, hot chicken stock and wine with saffron. Bring to a boil and then reduce the heat to a simmer. After about 15 minutes of simmering, you can begin to add the mussels, clams, cooked chicken and chorizo. Stir a little to incorporate evenly. Once the rice looks a little drier, add the shrimps, green beans, peas, peppers. Be sure to tuck the shrimp into the rice. At this point, I like to cover the pan with foil and let it cook another 10 minutes. The rice will begin to caramelize at the bottom of the pan but not burn. Remove foil to see if the shrimps are cooked, let rest for 5 minutes. Garnish with fresh chopped parsley and a lemon wedges. Enjoy with the Clif Family Winery newly released Grenache!
Special Note: This recipe was adapted from the “The Spanish Table” Recipe Collection
In addition, all the spices, rice, chorizo and Paella cookware can be found in their stores and website