Remembering Spain with a Pan of Paella!

Paella-2

I have been thinking a lot lately about the trip we took to France and Spain last October. We had never been to Spain before, but we absolutely feel in love with the places we saw! Barcelona was my favorite spot, but Valencia is where I had what I would consider to be authentic paella.

Now, I know there are probably as many versions of paella as Imelda Marcos has shoes. Paella can be prepared many ways and it depends on where you are as to what you are going to get! I saw paella cooked with rice and with pasta (think spaghetti). With pasta it is called fideua. That is traditionally served in Barcelona. Both versions (rice and pasta) can be prepared with pork, chicken and sausage as well as all types of fish and seafood. Some dishes combine a little of each.

I do have to say that they know to serve the stuff up right in Barcelona! We saw the beginnings of a major paella party cranking up outside the Cathedral Sagrada Familia when we were visiting. Here is a picture of what happens when they get to whipping up a big ole batch of the stuff!

Now that's some paella!

Now that’s some paella!

I personally prefer the chicken and shrimp version with rice (Valencian paella). I opt out of the whole other seafood thing because you are never really sure what you are going to get (especially when you do not understand much Spanish). I saw some really creepy looking fish in those markets in Spain and the last thing I wanted was some of that stuff in my paella. They call certain seafood “monsters” for a reason! ;)

I have a recipe for paella that I loved to cook before I went to Spain. It was as good as anything I had here in the states and frankly, it was pretty easy and quick. Well, of course, that trip ruined things for me, so now, I prefer the really long version and it is sooooo worth it! That recipe I was using just does not have the depth of flavors that this more authentic version has. This new recipe tastes about as close as I can get to what I had in Valencia. I have made it a few times and it always turn out perfect.

The paella I had in Valencia had chicken and shrimp and some chorizo. This recipe I have found has the same ingredients. My hubby would rather have more seafood than what I care for and since I will not allow “monsters” in my food or anything resembling them, I throw a few Cherrystone Clams in for his benefit!

Not only is this paella authentic…we ate at traditional Spanish dining hours Saturday night! I was languishing on our back deck, enjoying the warm temperatures and a glass of wine with my hubby when I suddenly realized I needed to marinate the chicken and shrimp. Yikes! Dinner at 10 pm. When you plan to make this dish, be sure to plan ahead!

This recipe is adapted from Things Cooks Love by Marie Simmons (the book is available at Sur La Table).

Chicken, Shrimp, and Chorizo Paella
Serves 6-8

8 bone-in chicken thighs, or 1 large chicken cut into 10 pieces (cut the breast in half, so everything cooks evenly)
Coarse salt and freshly ground pepper
18 large shrimp, peeled, with shells reserved, and deveined (I used 1 lb.)
10 Cherrystone clams
6 Tbsp. extra-virgin olive oil
2 cloves garlic, bruised, plus 2 tsp. minced
2 tsp. chopped fresh rosemary, plus sprigs for garnish (if you wish)
5-6 cups low-sodium chicken broth (I use Swanson’s Organic)
1/2 cup dry white wine
1 tsp. saffron threads
1/2 cup chopped red bell pepper
1/2 cup chopped yellow onion
2 (3-oz.) chorizos, casings removed and cut into 1/4 dice (Spanish chorizo if possible, which is cured, not fresh)
1 tsp. sweet paprika
1 (14 1/2 oz.) can diced tomatoes with the juices
1 1/2 cups Spanish rice (medium grain)
1 cup frozen peas, thawed
1 lg. lemon, cut into 6-8 wedges, for garnish

1. Generously sprinkle the chicken with salt and pepper. Place the chicken in a large bowl or large resealable plastic bag. Add the shrimp, 2 tablespoons of the olive oil, the bruised garlic, and the chopped rosemary. Cover the bowl, or seal the bag, and refrigerate 2 hours or up to overnight.

2. In an 2 1/2 to 3 quart saucepan, bring the chicken broth to a boil. Decrease the heat to low and cover to keep hot.

3. in a 10-inch skillet, heat 2 tablespoons of the olive oil over medium heat. When the oil is hot, add the shrimp shells and cook, stirring, for 3 minutes, or until they turn dark red. Add 1 tsp. of the minced garlic and cook for 1 minute. Add the wine, bring to a boil, and boil for 1 minute. Add the shrimp mixture to the chicken broth, bring to a simmer, re-cover, and cook for 15 minutes. Set a strainer over a clean saucepan and strain the broth. Discard the shells. Keep broth warm over low heat.

4. Crush the saffron in a mortar with a pestle, or place in a small cup and crush with the back of a spoon. Transfer to a small bowl and add a ladleful of the simmering broth. Cover and let stand until ready to use.

5. When ready to cook the paella, remove the chicken pieces from the marinade and place them on a plate. Heat the remaining 2 tablespoons of olive oil in a 12-14 inch paella pan (set over 2 burners if necessary) or an extra-large skillet over medium heat until hot enough to sizzle the chicken. Add the chicken, skin side down, and cook the other side for 5 to 8 minutes, or until browned. Return the chicken to a plate. *A splatter screen comes in handy for this sauteing!

6. Add the bell pepper, onion, chorizos, and the remaining 1 teaspoon of garlic to the pan and cook over medium heat, stirring with a wooden spoon or spatula, for 5 minutes, or until the vegetables are browned.

Add the paprika and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 3 minutes, or until the juices boil off and the tomato is dry. Add the rice and cook, stirring for 2 minutes. Sprinkle with 1 teaspoon of salt. Bring the chicken broth to a boil and pour 4 cups of it over the rice. Add the reserved broth (with saffron) and stir into the other ingredients. Arrange the chicken pieces around the outer edges of the pan.

7. Cook uncovered over medium heat, without stirring, for 15 minutes, or until most of the broth has been absorbed by the rice. Taste the rice and add more salt if needed.

8. Tuck the shrimp down into the partially cooked rice, concentrating them in the center area of the pan. Ladle 1 cup of the simmering broth over the rice and cook 5 minutes more. As the rice cooks, it will continue to absorb the broth. Add more broth as needed, tasting the rice each time. It should be tender, but firm. If you run our of broth before the rice is ready, use boiling water.

9. Sprinkle the peas on top. Tuck the clams into the rice and the broth. Lay a piece of extra-wide aluminum foil over the paella for the last 5 minutes of cooking. Remove from the heat and let the paella stand covered for 5 to 10 minutes before serving.



When you serve your paella, you should have a browned bottom that looks like this. No, you have not burned your paella! This is called socarrat and this just means you have properly prepared your dish. You actually want the rice and all the yummy juices to do this!

No, it’s not burned! You actually want this “socarrat”.

The important things you get to bring home with you from vacations are your memories, your photos, and perhaps some souvenirs. I always enjoy coming home and trying to recreate some of the fabulous dishes I had while I was traveling!

This is our favorite recipe for paella

This is our favorite recipe for paella

Buen apetito!

Here is a printable recipe:

Chicken, Shrimp, and Chorizo Paella

This recipe is adapted from Things Cooks Love by Marie Simmons (the book is available at Sur La Table).
Serves 6-8

Ingredients:

8 bone-in chicken thighs, or 1 large chicken cut into 10 pieces (cut the breast in half, so everything cooks evenly)
Coarse salt and freshly ground pepper
18 large shrimp, peeled, with shells reserved, and deveined (I used 1 lb.)
10 Cherrystone clams
6 Tbsp. extra-virgin olive oil
2 cloves garlic, bruised, plus 2 tsp. minced
2 tsp. chopped fresh rosemary, plus sprigs for garnish (if you wish)
5-6 cups low-sodium chicken broth (I use Swanson’s Organic)
1/2 cup dry white wine
1 tsp. saffron threads
1/2 cup chopped red bell pepper
1/2 cup chopped yellow onion
2 (3-oz.) chorizos, casings removed and cut into 1/4 dice (Spanish chorizo if possible, which is cured, not fresh)
1 tsp. sweet paprika
1 (14 1/2 oz.) can diced tomatoes with the juices
1 1/2 cups Spanish rice (medium grain)
1 cup frozen peas, thawed
1 lg. lemon, cut into 6-8 wedges, for garnish

Directions:

1. Generously sprinkle the chicken with salt and pepper. Place the chicken in a large bowl or large resealable plastic bag. Add the shrimp, 2 tablespoons of the olive oil, the bruised garlic, and the chopped rosemary. Cover the bowl, or seal the bag, and refrigerate 2 hours or up to overnight.

2. In an 2 1/2 to 3 quart saucepan, bring the chicken broth to a boil. Decrease the heat to low and cover to keep hot.

3. in a 10-inch skillet, heat 2 tablespoons of the olive oil over medium heat. When the oil is hot, add the shrimp shells and cook, stirring, for 3 minutes, or until they turn dark red. Add 1 tsp. of the minced garlic and cook for 1 minute. Add the wine, bring to a boil, and boil for 1 minute. Add the shrimp mixture to the chicken broth, bring to a simmer, re-cover, and cook for 15 minutes. Set a strainer over a clean saucepan and strain the broth. Discard the shells. Keep broth warm over low heat.

4. Crush the saffron in a mortar with a pestle, or place in a small cup and crush with the back of a spoon. Transfer to a small bowl and add a ladleful of the simmering broth. Cover and let stand until ready to use.

5. When ready to cook the paella, remove the chicken pieces from the marinade and place them on a plate. Heat the remaining 2 tablespoons of olive oil in a 12-14 inch paella pan (set over 2 burners if necessary) or an extra-large skillet over medium heat until hot enough to sizzle the chicken. Add the chicken, skin side down, and cook the other side for 5 to 8 minutes, or until browned. Return the chicken to a plate. *A splatter screen comes in handy for this sauteing!

6. Add the bell pepper, onion, chorizos, and the remaining 1 teaspoon of garlic to the pan and cook over medium heat, stirring with a wooden spoon or spatula, for 5 minutes, or until the vegetables are browned. Add the paprika and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 3 minutes, or until the juices boil off and the tomato is dry. Add the rice and cook, stirring for 2 minutes. Sprinkle with 1 teaspoon of salt. Bring the chicken broth to a boil and pour 4 cups of it over the rice. Add the reserved broth (with saffron) and stir into the other ingredients. Arrange the chicken pieces around the outer edges of the pan.

7. Cook uncovered over medium heat, without stirring, for 15 minutes, or until most of the broth has been absorbed by the rice. Taste the rice and add more salt if needed.

8. Tuck the shrimp down into the partially cooked rice, concentrating them in the center area of the pan. Ladle 1 cup of the simmering broth over the rice and cook 5 minutes more. As the rice cooks, it will continue to absorb the broth. Add more broth as needed, tasting the rice each time. It should be tender, but firm. If you run our of broth before the rice is ready, use boiling water.

9. Sprinkle the peas on top. Tuck the clams into the rice and the broth. Lay a piece of extra-wide aluminum foil over the paella for the last 5 minutes of cooking. Remove from the heat and let the paella stand covered for 5 to 10 minutes before serving.

25 Responses to “Remembering Spain with a Pan of Paella!”

  1. 1

    the wicked noodle — March 22, 2010 @ 9:34 am

    This looks great, Gwen! Gorgeous photo, too :-)

    • bunkycooks replied: — March 22nd, 2010 @ 12:32 pm

      Thank you. It is a bit of work, but really worth the effort!

  2. 2

    Devaki @ weavethousandflavors — March 22, 2010 @ 12:29 pm

    Gwen, this looks absolutely wonderful. Reminds me of the paella I had on the Great Ocean Road. Wonderful!

    BTW, I am a fan of Sur La Table as well :)

    Ciao, Devaki @ weavethousandflavors

    • bunkycooks replied: — March 22nd, 2010 @ 12:33 pm

      Thanks for the comment. It truly is delicious, especially at 10 pm at night! Gotta love Sur La Table…toy store for cooks!

  3. 3

    Joan Nova — March 22, 2010 @ 12:37 pm

    Spain is a very special place and I see you paid attention. The secret to really tasty paella is cooking things separately to start and then melding in the paellera. Looks beautiful.

    • bunkycooks replied: — March 22nd, 2010 @ 1:20 pm

      Thank you Joan! Spain is a wonderful place. We only saw a small portion, but hope to go back sometime soon! I absolutely fell in love with Barcelona! I really enjoy taking the time to make dishes like this. It is well worth the time spent layering the flavors!

  4. 4

    carroll — March 22, 2010 @ 12:52 pm

    I just HAD to have a paella pan a few years back—never used the thing, and it’s impossible to store, so I hung it on the wall. I promise I’ll use it by making this paella!! Hooray!!
    I’m new to your blog, and enjoying it tremendously.

    • bunkycooks replied: — March 22nd, 2010 @ 1:23 pm

      Thank you for your nice comment. I am glad you are enjoying my blog. I am having great fun with it!

      Get that paella pan out and start cooking! This would be a great dish to prepare for a casual dinner party (as long as your friends don’t mind a mess in the kitchen!). You certainly would impress the heck out of them with your culinary skills!

  5. 5

    Memoria — March 22, 2010 @ 6:54 pm

    I’m not crazy about paella because of the seafood in the dish. When I went to Madrid, I tried to taste it without any of the meat and could still taste the seafood flavors (I know. I’m weird haha.). So, it is nice to get this recipe because I can just customize it to my tastes. Thank you for sharing your experiences in Spain. It truly is a lovely place to be.

    • bunkycooks replied: — March 22nd, 2010 @ 9:45 pm

      I totally agree with you about the seafood! That is why I really enjoy this recipe. There are so many fabulous flavors without the “fishy” taste. I added the clams, but you certainly can leave them out.

      The shrimp are delicious in the paella (especially because the shells add some flavor to the chicken broth), but it is not overwhelming at all.

      Just tailor the ingredients to your preferences and you should end up with awesome paella as long as you do the basics! Good luck!

  6. 6

    Stockpiling Mom — March 22, 2010 @ 8:26 pm

    This looks fabulous! Can’t wait to meet you at Camp blogaway!

    Melissa

    • bunkycooks replied: — March 23rd, 2010 @ 12:22 pm

      Melissa,

      Thank you and I am looking forward to meeting you as well! It’s not far off now! :)

  7. 7

    cozydelicious — March 23, 2010 @ 9:13 am

    Yum! I adore paella and just bought myself a special paella pan. I’m so excited to use it and your pictures are making my mouth water! I might have to break it out this weekend since the whole family will be together and my new pan is huge! One question, though… since my husband is allergic to shellfish I will have to make him a seperate mini-paella. Any fun ideas on how to dress-up a seafood-less paella?

    • bunkycooks replied: — March 23rd, 2010 @ 12:05 pm

      Hi and thanks for your comment! Just so you know, my paella pan is about 12″ in diameter, so this recipe fits perfectly. There are several sizes of paella pans, so you may need to adjust ingredients based on the size of your pan.

      The nice thing about paella is that almost anything goes, so you can use this recipe to start and then add veggies (green beans are common in paella), pieces of pork loin, duck or rabbit (I don’t do bunny, but you might). You could also leave out the chorizo and then add larger pieces of sausage with the chicken.

      You can skip the step where you cook the shrimp shells and then flavor the chicken broth with them. Just be sure you use a good broth to start. As another option, you could take you hubby’s portion out right before the dish is finished and then add the seafood for everyone that eats shellfish. If shellfish is the only ingredient that is problematic (and not fish), you could mix in some mild white fish (like grouper) for the entire dish.

      I hope that helps. Have fun making your paella! :)

  8. 8

    Pam — March 23, 2010 @ 10:29 am

    Wow! It looks incredibly delicious! You’re so right, the important thing to take home are the memories! Great photos with perfect colors!

  9. 9

    Jamie @ My Baking Addiction — March 23, 2010 @ 12:15 pm

    WOW! This look amazing! Can’t wait to give it a try!

    • bunkycooks replied: — March 23rd, 2010 @ 12:22 pm

      Thanks Pam and Jamie! It is a great recipe…definitely a keeper!

  10. 10

    Rustic Garden Bistro — March 23, 2010 @ 2:21 pm

    Oh yum!!!!! We should have just hopped over to Spain last year while we were in the South of France. Oh darn, now we’ll have to go back!! ;-) [K]

  11. 11

    Michelle | Bleeding Espresso — March 25, 2010 @ 3:01 am

    Mmmm this looks *amazing*…I wish I could come and have some for lunch or that I already had all these ingredients at home ;) Thanks for sharing!

  12. 12

    Kathy — March 28, 2010 @ 5:49 pm

    Thank you for sharing the recipe and I will definitely try this on our next family gathering! The colors looks so great and since you used extra-virgin olive oil, I must say that this is healthy find! I want to taste this soon! hmmmm

  13. 13

    Cristina, from Buenos Aires to Paris — January 1, 2011 @ 5:30 pm

    I spent some summers in Xavea, and some Spanish friends of mine used to take me to a tiny restaurant in the middle of nowhere (literally speaking) to eat fideuà…Seldom in life have I eaten such a masterpiece !!! believe me!!
    Your paella looks great, by the way!! Happy 2011 !!!

  14. 14

    Denise@There's a Newf in My Soup! — January 1, 2011 @ 8:07 pm

    Happy New Year, and it was great to talk to you today! Paella is something I’ve yet to prepare. I do need to buy a paella pan first…recommendations? In the meantime, can we come to dinner tonight? That looks incredible!

    • bunkycooks replied: — January 2nd, 2011 @ 9:47 am

      Hi Denise,

      It was so good again last night! We didn’t eat until 9:45 pm, but then no one eats in Spain until those hours, so how authentic can you get? ;) I bought the pan from Sur La Table. It’s the medium size one and is the perfect size. They are incredibly reasonable in price. Let me know when you get a chance to make a pan!

      Gwen

  15. 15

    Sara — January 4, 2011 @ 12:01 am

    Oh My..I just saw the Paella post on your FB Like page! What a gorgeous Paella! We visited Spain this past June but we did not visit Barcelona or Valencia. We stayed more South..from Madrid, Toledo, Sevilla, Cordoba & Granada. I experienced the best Paella in Sevilla! Your paella looks so authentic & fabulous! Love travelling..I’m so missing Spain now! :)

  16. 16

    Holli — September 23, 2013 @ 3:07 pm

    After reading through this recipe and seeing all the colorful photos, it enticed me to go out and purchase a paella pan. We absolutely LOVED this recipe! It’s just my husband and me, so I cut the recipe in half, but the only other adjustment I made was to use a bit more garlic (we’re Italian around here – lol) and it turned out beautifully. This is DEFINITELY a “repeat and eat” recipe, as my husband called it. Thank you for sharing this! Molto Bene!!!

Leave a Comment