' Simple Paella - San Martiño Winery

Simple Paella

There is a more comprehensive Paella dish under recipes, however, this is the simplified version for those that don't want to complicate life too much and it only has seafood. The real trick is to use the freshest ingredients and seafood is the key! If you live in the Dallas area, I suggest Whole Foods or Central Market for this purpose. If you live in Rockwall, I suggest the new Tom Thumb in Heath. They have great seafood options.

Category : From the Sea

  • 2 1/2 cups of chicken stock
1 onion, chopped into small quarters

  • 1 bay leaf
  • 1 tsp of saffron. If prefer, just 1 tsp of Turmeric
  • 1 Spanish chorizo cut into small pieces (Spanish sausage. You may leave this out if you wish but I have seen people use Italian sausage with some good results. Spanish chorizo can be found at your local Latin or Mexican grocery store)
  • 1/3 cup of Spanish olive oil
  • (sea) salt and freshly ground black pepper to taste
  • 6 to 8 large shrimps or king prawns
  • 1 green pepper, seeded and cut into strips
  • 1 can of roasted chopped tomatoes
  • 6 small cloves of garlic
  • 1 cup round grained rice
  • 1 teaspoons of paprika
  • 1/2 lbs of mussels, cleaned and debearded
  • 1 small filet of any type of white fish
  • 6 to 8 bay scallops
  • Lemon wedges for decoration
  • Wash all the seafood. Prepare the white fish you are using by cutting into small chunks. Put all seafood, except clams, in a bowl.
  • Use 32 1/2 cups of the chicken broth and place the rice in it. Let it sit for about 20 minutes so the rice absorbs some of the liquid.
  • Remove all rust from your authentic Spanish Paella pan. If you don't have one, a deep, large frying pan will do but make sure that it fits entirely on top of a stove, grill or oven.
  • Heat the olive oil. Throw in the chorizo, all veggies including onions, season it with salt, black pepper and place garlic into the mix. Fry them until golden brown.
  • Add the rice and the broth it has been soaking in to the pan. Add the saffron.
  • Taste the broth. A good paella needs to be well salted. You may want to add salt and pepper.
  • After the liquid is reduced by half, add all the seafood, mussels and fish.
  • Let the paella cook over a slow fire or place in the oven at about 400 degrees. If you place it in the oven and don't cover it, the paella will be dry. It should take about twenty minutes to cook the rice. Just add some broth when your paella starts to get burned.
  • When the rice is cooked and almost dry, taste the rice. If it is soft then your Paella is ready. If not, add a little stock and finish cooking. Take the paella out of the heat when done and let it rest 5 minutes.

Wine Pairing: Albariño, Ceres or any of sparkling wines.