Archive for the From My Kitchen- Paella Category

From My Kitchen: Paella

Posted in From My Kitchen- Paella on July 7, 2009 by jaydel818

BEFORE:

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I wish I could say, “It’s not easy living with a fireman.”  But the truth is, it IS easy living with a fireman.  It’s great to have someone else who cooks!

Rich tried out a delicious paella today, giving us our first lesson in de-bearding mussels.  (Here’s a quick video if you’d like to learn.)  He used lobster, clams, mussels, shrimp, chorizo, pork, chicken, rice, and a generous heaping of saffron and fresh herbs from our garden.

Unfortunately, I’m allergic to shellfish, so we had to invite my brother, sister, and her boyfriend Will over for dinner to polish it off.

AFTER:

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Recipe to follow!

Do you have any great paella tips and tricks? Please send them our way! 🙂

Recipe:

As you know, I’m not a big recipe gal.  I just kind-of throw stuff together, so what follows is a general idea of how we prepared this paella.

1) Soak clams in cold salt water to make them spit out any sand or silt.

2) Scrub mussel and clam shells.

3) De-beard mussels.

4) Discard of any mussels that do not close when you tap their shells on the sink.  (They’re dead and not safe to eat.)  Also, don’t leave mussels sitting too long in fresh water.

5) Saute garlic, onions, chopped tomato, and chopped pepper in extra virgin olive oil.

6) Season pork and chicken (as much as you like really) with cumin, tarragon, paprika, thyme, salt, and pepper.

7) Remove vegetables and saute chopped pork.

8) Remove pork and saute chopped chicken.

9) Thaw three lobster tails (if frozen).  Remove chicken and saute three lobster tails until the shell is pink (about 5-6 minutes).

10) Prepare 24 oz of rice with olive oil, chicken stock, saffron, salt, and pepper (to taste).

11) Add pork and chicken and mix thoroughly.

12) Put the mixture in a paella pan (we bought one for about $45).

13) Add sliced chorizo, mussels (uncooked), clams (uncooked), shrimp (yes, uncooked), and place the lobster claws on top in decorative fashion.

14) Bake uncovered at 200 degrees for about 25 minutes.

15) Throw out any clams or mussels that are closed (again, they’re dead and unsafe to eat).

16) Squeeze fresh lemon over the paella pan and stir to mix.

17) Enjoy!

Serves 6 people (or 3 firemen with a little bit of leftovers if you’re lucky). 🙂