Making Paella At Home

Not long ago, I spent a glorious week at a friend’s house in Alicante, Spain.  The area is beautiful. Limestone mountains, winding (and sometimes hair-raising) roads through hillside vineyards, ocean views and weekly local markets.  Our days were spent lounging poolside reading, swimming in the Mediterranean, drinking cocktails at one of the may ocean-view bars and eating local specialties.

I could not wait to sink my teeth into the iconic, Spanish rice dish, paella.  Yielding to my pleas (OK, nagging), off we went on our first day to  Restaurante Raco de l’Arros in Moraira.

There are as many versions of paella as there are cooks.  The rice is often seasoned, and stained a golden yellow, by the addition of saffron.   It may contain chicken, fish, pork, squid, shellfish, rabbit or vegetables.  Cooked, preferably, on open flames and in two-handled flat dishes reminiscent of large pie pans, the great joy is finding a bottom crust of ever so slightly burnt, crunchy rice.

The incredibly nice staff invited me into the kitchen to watch them make several varieties while my endlessly patient friends parked themselves at our table and sipped sangria until the meal was ready and I returned.

Ingredients include short grain paella rice (or substitute a short grain Italian risotto rice in a pinch), chicken thighs, flat beans (string beans can be substituted), garlic, homemade chicken broth, broad beans or lima beans, saffron, smoked paprika, rosemary and tomatoes (still hanging out in my garden so not in the photograph).  Lemons or red pepper can be used at the end as a garnish.

It is important to prepare all ingredients before the cooking begins.  Pull 6 to 8 cloves of garlic off of the bulb.  Place them on a cutting board and smash them with the flat side of a large knife to help release the papery skin.

Remove the skin and cut off the flat top of each clove.

Chop until very finely diced.

Trim the ends off of the beans and slice into approximately 1 inch / 2.5 centimeter pieces.

Season chicken thighs with half of the smoked paprika, salt, pepper and some of the chopped garlic.

Rub the seasoning into both sides of the thighs.

Place the chicken stock in a saucepan and heat to a very low simmer.  The ratio is one part rice to two parts stock but be sure to reserve additional stock to add if the rice becomes too dry while cooking. Crumble in a large pinch of saffron so flavors infuse.

Heat olive oil in a paella pan or, less desirable, a large saute pan.  Do not use a non-stick pan.  When it becomes searing hot, add chicken, skin side down.

Reduce heat a bit and cook until the skin is nicely browned.  Turn and cook several more minutes until the second side has browned.

Add the sliced beans.  (If using artichoke hearts and fresh lima beans, add them as well.)

And cook until lightly browned.

Push everything to the side and add another spoonful of olive oil to the center.  When it has heated, add the remaining garlic.

Cook until soft and lightly browned, taking care not to burn the garlic as it will become bitter.

Cut tomatoes in half and grate them like you would a wedge of cheese.  Discard the skins.

Add to the paella pan.

Along with the rest of the smoked paprika.

Stir and cook until the tomatoes become a bit jam-like in texture.

Add canned, drained white beans.

Add the rice.

Stir until the rice is coated.

Add the hot saffron-infused chicken stock.  Rice to stock ratio is 1:2.  Keep reserved stock hot in case the rice gets too dry and more liquid needs to be added.

Add a sprig of rosemary.  I read that this is a good replacement if not adding snails!!!

Simmer, occasionally gently jiggling and rotating the pan to continue distributing the liquid.  DO NOT STIR.  After about 10 minutes, carefully turn the chicken pieces over to ensure even cooking.  (They did not do this step at the restaurant but I wanted to be sure the chicken was cooked through.  If doing this,check that no half-cooked rice grains lay on top of the chicken pieces and not in the liquid.).

If the liquid is almost absorbed, taste the rice to see if it is cooked through.  If not, add another 1/4 to 1/2 cup of stock.  Shake to distribute.  May be necessary to repeat this step.  The total cooking time once the stock has been added can be as little as 15 minutes or quite a bit longer, depending upon the heat level and the depth of the rice.  The rice should be slightly chewy, not crunchy and not too soft.

Remove from the heat and garnish with sliced row or roasted red pepper slices.

One of my favorite parts of paella is the dark, chewy crust on the bottom of the pan.

End of a great meal full of memories.