Bacon, eggs and a few slices of French toast.
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Paella!Comment
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Here's a simple paella that's become a mainstay for us (paprika export file attached):Originally posted by hoovarmin View Post
Paella Mixta - Shrimp and/or Chicken
★★★★★
Paella, Spanish
Prep Time: 1 hour | Cook Time: 1-2 hours | Total Time: 3 hours | Difficulty: Medium | Servings: 6
Description:
The full 6-serving recipe will fill a 15-inch (38 cm) paella pan to capacity.
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NOTE: Sofrito can be made up to a week ahead. Store refrigerated until it's time to cook.
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Ingredients:
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48 fluid ounces (1.42 l) chicken broth
1 teaspoon (5 ml) Spanish saffron threads
2 teaspoons (10 ml) smoked sweet Spanish paprika (pimentón dulce)
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12-24 medium to large shrimp, deveined and peeled
NOTE: If you’re using all shrimp, just double this amount and leave out the chicken.
NOTE: If you're going to add mussels, clams, or chorizo, you may need to limit the number of shrimp in order to make room in the paella pan.
6 medium chicken thighs, skin-on and bone-in (remove the bone before cooking and cut into large bite-size pieces, preferably leaving much of the skin on (for extra fat and flavor))
NOTE: If you’re using all chicken, just double this amount and leave out the shrimp.
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28-32 ounces (800-900 g) tomatoes:
>>> San Marzano, canned, whole - Lightly drained then crushed by hand, hard bits discarded (this is probably the best option)
<OR>
>>> Fresh tomatoes, quartered and trimmed, liquid and seeds squeezed out, and medium chopped/diced. If they aren't flavorful enough, season with salt and sugar after chopping
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2 medium onions, medium chopped/diced
2 large red bell peppers, medium chopped/diced
2-4 medium garlic cloves, fine minced or pressed
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2 cups (475 ml) uncooked Bomba or Calasparra rice (No Substitute)
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8 (or more) strips piquillo peppers (roasted, in a jar), sliced into bite-size pieces (substitute roasted red bell peppers, optionally seasoned with just a little cayenne, chili, or chipotle pepper powder if you want more heat)
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8 ounces (227 g) frozen green peas, thawed in water (seasoned as needed with salt and sugar) (Substitute fresh peas (slightly pre-boiled))
0-8 ounces (227 g) corn kernels (about 2 cups (475 ml) per 8 ounces, about 2 cobs) cut then scraped from the cooked corn (Substitute frozen corn, thawed in water and seasoned like the peas)
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olive oil, extra virgin - at least several tablespoons of good EVOO
Salt, pepper, and (optionally) sugar
Good dry white wine, for extra liquid (if needed)
Lemon wedges, for garnish (optional)
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Optionally:
12 to 18 mussels and/or clams, rinsed
1/2 to 1 pound (1/4 to 1/2 kg) Spanish cooking chorizo, cut into 1/2 inch pieces
Directions:
Make and pre-cook the broth
∙ In a separate pot, add broth, paprika, and saffron; heat to maintain a simmer; keep covered.
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>>> Thaw anything that's frozen:
∙ Keep peas and corn separate while thawing because they may need to be added at different times.
∙ Once thawed, remove shells and tails from shrimp. If not cooking right away, set aside in the refrigerator.
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Prep the tomatoes
>>> If using canned tomatoes:
∙ Drain most of the liquid from the can in a colander or mesh strainer. Discard the liquid.
∙ Crush by hand, removing any hard bits. Don't worry about draining any additional liquid released while crushing.
<OR>
>>> If using fresh tomatoes:
∙ Quarter and trim.
∙ Squeeze out the pulp and seeds.
∙ If possible, remove as much skin as you can (easier with "older" tomatoes than with really fresh).
∙ Medium chop/dice.
∙ If they aren't flavorful enough (very likely if using supermarket tomatoes), season as needed with salt and sugar after chopping.
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Sear the chicken and, if using, the chorizo
∙ In a 15-inch (38 cm) paella pan, add olive oil, heat until shimmering, and brown the chicken and (if using) chorizo pieces on all sides, 5 to 10 minutes. Remove and set aside.
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Make the sofrito
∙ Add and heat up more olive oil if needed and then the onions. Cook over medium-high heat until translucent, about 5 to 10 minutes.
∙ Add the bell peppers and cook for 5 to 10 minutes, until tender.
∙ Add the thawed frozen corn, if using, and cook for another 5 minutes or so, until tender and just barely browned.
∙ Add the tomatoes and garlic. Simmer (covered if needed) for 5 to 10 minutes until they have a sauce-like appearance.
∙ Salt and pepper, to taste.
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Assemble and cook
∙ If it's been refrigerated, reheat the sofrito in a bit of olive oil in the paella pan before adding rice.
∙ Pour in the rice and stir until it is coated with the sofrito.
∙ Nestle the browned chicken and (if using) chorizo pieces into the sofrito and rice mixture.
∙ Slowly add all of the HOT broth mixture ... stirring the rice around until it is evenly distributed throughout the pan. Try to keep the chicken skin above the liquid.
>>> Important - Do not stir after this point
∙ Simmer (covered if needed) for about 10 to 20 minutes.
∙ Place the shrimp and (if using) mussels/clams into the mixture one-by-one, evenly distributing throughout the pan ... then sprinkle evenly with thawed peas, corn kernels from fresh cobs, and piquillo pepper slices.
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Finish
>>> If cooking indoors on the stovetop and finishing in the oven: Finish, uncovered, in a preheated 450ºF oven for about 15-20 minutes ... until everything is done and the rice is properly soft.
<OR>
>>> If cooking outside on a large burner, then finishing on the gas grill or pellet smoker: While the paella is simmering on the large burner, preheat the grill to 450ºF, then setup for indirect cooking (H-O-H on a 3-burner gas grill).
∙ Move the pan to the grill and simmer (covered if needed) for another 15 to 30 minutes, until all of the broth has been absorbed, adding extra liquid if necessary. Note that you can also finish in the indoor oven as described above.
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Rest and Serve
∙ Remove from heat, cover with lid or foil (or just leave on the grill/smoker with the lid closed), and let sit for another 10 to 20 minutes before serving.
∙ Optionally garnish with lemon wedges, and serve.
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Notes:
About the range of cooking times: Longer times are approximate adjustments for cooking at high altitude. Shorter times are expected if cooking at sea level or on a large outdoor burner.
About Piquillo Peppers: They taste almost exactly like roasted red bell peppers except that they have just a little heat.
About covering the pan while cooking: Traditionally, the paella pan is never covered during cooking. However, a possible combination of higher altitude and a slightly too-small stovetop burner means that you may need to use some sort of lid (or foil) to help things along. If you do need to cover during cooking, you won't likely see much, if any, crunchy bits forming at the bottom of the pan. A better option is to finish the paella uncovered, in a 450ºF oven or closed grill/smoker, as described in the directions.
Source: MBM (14 Sep 2022) loosely based on Paella Mixta from LaTienda.com
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EDIT: Oh ... and FWIW, I've had great results seasoning my CS paella pan with Crisbee.
Last edited by MBMorgan; December 1, 2022, 12:39 PM.Comment
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I thought bacon was the only allowable first cook for any new pan...
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Here's a great Frittata recipe from Jean-Pierre.
Last edited by wrgilb; December 1, 2022, 02:34 PM.Comment
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Pallea is one of those dishes that I might be able to eat for every meal! So good.
I wanna see the results from this cook. Looking forward to seeing that new pan in action with the Pallea!
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I’ve cooked just about everything in that pan. Recently even SV’d a flank steak and then seared it in that pan on the stove top. We use it for one pan meals all the time. Breakfast potatoes, with eggs and bacon, salmon. Seafood, steaks, burgers. Heck I think my profile photo is cooking with that pan right on the fire, no grill grate. Tough as heck, can handle abuse without much care.
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