Seafood and Chicken Paella

Seafood and Chicken Paella

On the Mediterranean coast, Valencians used seafood instead of meat and beans to make paella. Valencians regard this recipe as authentic as well. In this recipe the seafood is served unshelled. A variant on this is paella del senyoret which utilizes shelled seafood. Later, however, Spaniards living outside of Valencia combined these two recipes and mixed paella was born.

During the 20th century, paella’s popularity spread past Spain’s borders. As other cultures set out to make paella, the dish invariably acquired regional influences. Consequently, paella recipes went from being relatively simple to including a wide variety of seafood, meat, sausage, vegetables and many different seasonings. However, the most globally popular recipe is seafood paella. In Spain, but not in Valencia, mixed paella is very popular. Use good registered saffron and Spanish style rice. Some restaurants in Spain (and many around the world) that serve this mixed version, refer to it as Valencian paella. However, Valencians insist only the original two Valencian recipes are authentic. They generally view all others as inferior, not genuine or even grotesque.

Make a litre of rich broth from seafood, chicken, onions, garlic, bay leaf and add some threads of saffron to texture and add the distinct taste.

Heat good Spanish olive oil in a paellera or curved glass or coated sauté pan.

Sear red bell, zucchini  and onions pepper strips and set aside.

Shrimp, lobster, crab, mussels and clams clean and set aside.

Season sausage, chosen meat and split chicken wings lightly with salt and sauté meat until golden brown.

Add 1 onions, 3 cloves garlic and bell peppers. Sauté until vegetables are tender. Adjust seasonings

Add whole canned tomatoes and sauté. Add the Spanish rice.

Braise rice until covered with sofrito. [Tomato onion mixture.]

Add broth. And stir into the rice. Pause and repeat for 10 minutes

Add a few threads of saffron and mix well for the last time.

Simmer until rice is almost cooked. Another 8/10 minutes

Add the chicken and sausage evenly around the outer sides of the pan so as they get the most heat.

Continue simmering until rice and add sea food pieces and finish cooking. About 10 minutes or until all the shellfish are open.

Place in the centre of the table and dig in!

Let’s Eat!

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