Although the recipe has you cook the paella on the grill, I made it on the stovetop. Other substitutions to note: I used Mexican chorizo instead of Spanish chorizo and omitted the squid and saffron, because of a restricted selection at the local market. Despite these changes, I really enjoyed this paella and plan to make it again soon! Check out the recipe now.
The recipe calls for sea scallops, but a cheaper protein like shrimp or mussels would be just as tasty. The paella is perfect, with the essential crunchy crust along the bottom and moist almost-creamy rice on top. I fretted about overcooking the scallops, since they are such a delicate protein, but they were moist and full of flavor, thanks to the green chiles and roasted bell peppers.
If you want to celebrate Spring with a Spanish feast, keep reading for the succulent recipe.
Eschew unconventional ingredients like rabbits and snails or labor-heavy shellfish like lobster and crab for already-shelled shrimp and quick-cooking clams. Take advantage of frozen peas and rudimentary equipment like a Dutch oven — both things home cooks often already have on hand.
To make the meal simple enough for a weeknight or relaxed Sunday night, keep reading.
A couple of weeks ago, I had the pleasure of learning how to make an authentic Spanish rice with seafood. According to my instructor, Enrique, the term paella generally refers to rice prepared in the style typical to Valencia. Since the rice seen here was made in Puerto de Santa Maria, a province of the Southern Spanish city, Cadiz, I'm calling it a paella gaditano. To take a look at how I made this incredibly delicious rice, click the "Start" button.
- Romesco sauce can transform any soup, seafood, or vegetable. — Miami Herald
- Here are the secret ingredients that'll turn your meal around. — Boston Globe
- Olive oil, beware: Lard is back. — San Francisco Chronicle
- The best (and worst) cookbooks for Fall. — Los Angeles Times
- How to decipher all those egg carton labels. — New York Times
- Russian wines make a quiet return. — Chicago Tribune
- Taste testing celebrity cognac and other spirits. — Washington Post
- Perfect paella means getting all of these elements right. — The Oregonian
- Transition into Fall with an Autumn picnic. — Cleveland Plain Dealer
Now is the time to eat specialties like shrimp and King salmon in season, and — as this chef knows —there's no better way to enjoy the bounty of the sea than preparing a seafood rendition of the traditional Spanish dish paella.
Paella has a reputation for being difficult to make because of its long cooking time, but the beginner recipe below takes 45 minutes or less to prepare from start to finish. If you've got a paella pan and a little more time on your hands, take a stab at the more advanced version, which is made on the grill. To check out both variations, read more
Paella — Spain's most well known rice dish — is not necessarily a great option for a quick and simple dinner. However, using couscous instead of rice cuts the cook time in half without reducing the flavor or integrity of the dish. There is a lot of chopping and sautéing in the traditional version, but this couscous variation comes together rapidly with minimal chopping. Smoky kielbasa provides heat, and cherry tomatoes add freshness.
For the recipe, read more
Last week I was invited to an arroz, a Spanish lunch where a huge cazuela of rice was on the menu. It is made in the traditional Spanish style, and the rice has no out-of-the-ordinary ingredients. The unusual part is the way in which it is eaten. Instead of using plates, everyone stands around the rice and digs in with a spoon. The rice is filled with both chicken and beef making it super flavorful, and needless to say, not vegetarian friendly.
Two of the girls at the party were vegetarians. Understanding that the Spanish culture does not readily support their dietary needs, they picked around the meat and ate the rice and veggies. While they had no problem eating this rice, would you? If you're squeamish about sharing food or a die-hard vegetarian, would you eat this rice?