Fred's Paëlla

Far from pretending this is the real thing as the staple dish known to the Spanish, this rice dish has been heavily influenced by the original.

This can be revisited purely vegeterian, without seafood or meat, as you like. 

The bases for me are:
1. Rice must slightly burn on the bottom forming a crust
2. Quality rice my be used (Used italian Rosa Marchetti a semi-fino rice)
3. Do not dwindle on the spices, go frankly
4. Do not skimp on olive oil. I probably use less than the Spanish.
6. The added liquid will make the depth of the dish
7. If doing only vegetables add quantites and variety, same if only meats or seafood

Ingredients

Qty
Ingredients
Notes
80g/pers
Rice
Instead of traditional spanish "bomba" rice, I use italian bio sourced Rosa Marchetti rice. Use round rice that can absorbe a lot of humidity.
1 chicken thigh/pers (80g)
Chicken
Use equivalent weight of rabbit or no meats at all
80g/pers
Calamari
Use cooked baby octopus whole, or cooked large octopus cut in chunks.
80g/pers
Shrimps
Preferrably whole with the heads, a mix of peeled and whole. Dublin Bay prawn or any other similar type is acceptable.
80g/pers
Shellfish
A mix of mussel and clams is good or any other shellfish
80g/pers
Vegetables
Use mix of Onions, carros and celery at least. If everybody is tolerant, use bell peppers too.
30g/pers
Green peas
Can be omitted or replaced by grean beans, large flat beans cut or use traditional Garrofon or white bean cooked
40g/pers
Tomatoes
Use canned or fresh, so long as they have a good taste
4:1 volume rice
Broth
Use fish or poultry broth. Vegetable broth works if you want to remain vegetarian.
Please do your own broth and let it mature a couple of days prior! I mix 50:50 poultry/fish broth or use 100% fish/seafood broth
QB
Olive Oil
QB=Quanto basta=as much as you need. Use a good virgin olive oil and do NOT skimp or be shy
To taste
Condiments
Crush the saffron threads with one garlic clove per person and a little sea salt. Add 2 tablespoons of lemon juice. Add some hot pepper if you feel like it, it will awaken all these flavors.
1/4 lemon/pers
Lemons
Cut the lemon wedges

Execution

duration: 10 min

Seasoning and searing meat

I used Ras-El-Hanout and salt to season my chicken thighs this time. After searing them for 1-2 min, put them on a plate. The rest of the cooking will occur later.

duration: 10 min

duration: 5min

Searing the calamari

Just sear them for 2min in the pan and put them aside with the chicken. If using small octopus, cook them thorougly prior to make them tender (50min with bay leaf and garlic in its own water under low temperature. Add white wine during cooking when necessary)

durée: 20min

Browning the vegetables

Starting with the onions, then carrots and celery. Add a little paprika, make sure you are not burning it. Add tomatoes cubes or crushed tomatoes. Add hot pepper to taste.

durée: 20min

duration: 5min

Add liquide and boil

Add the liquid used in the quantity 3:1 to 4:1 with the rice (rice depending) and bring to a boil. Add the Saffron mixture. Season with salt

duration: 2min

Add the rice

Add the rice in a cross in the pan, then mix the rice with a spoon in the pan. Add olive oil (Spanish a more generous than I, but I am still not adding sparringly)

duration: 2min

duration: 5-10min

Add the toppings

Add uncooked vegetable (green beans, peas), then the meat on top and scatter the seafood. You can add mussel and/or clams on top at this point. Do not put the shrimps or scampi yet

duration: 15min (rice depending)

Cook uncovered

duration: 15min (rice depending)

duration: 2min

Add shrimp and scampi

duration: 5min

Final cooking

Wait until rice is crusted below. Time will change with rice and broth quantity.

duration: 5min

Serving

Add lemon wedge on the Paëlla, parsley if you'd like and serve after a few minutes left stand.

Devour as you see fit...
Infinite variation of this dish made it one of a kind each time. With Rabbit, only seafood or only vegetable, a feast each time!
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