Paella – Lena’s Version

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Paella

Growing up in Portugal everything we did revolved around food, and wine! The love of cooking started at an early age. Spent many evenings watching the women in my family cooking those great meals for family holidays and events. I also learned to cook, the fishermen’s way, from my dad. I always felt cooking was more than just food or substance. It was a treasured time spent with family and friends, enjoying wonderful meals with great wine, listening to family stories and passing down traditions. Great memories were created around the kitchen table.

Fast forward to present times and a new country, and I still try to keep up those same traditions I enjoyed growing up.

A few weeks ago, celebrating our wedding anniversary, I made my version of paella. I’ve had this recipe since I was 14 years old; I started collecting recipes at a young age. Several friends have asked for the recipe, so here it is. If you get to make it, hope you enjoy it. Let me know if you made adjustments and how it turned out. Bom apetito!!

Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 1 spanish chorizo sausage, thickly sliced
  • 1 medium sized spanish onion, diced
  • 4 garlic cloves, chopped
  • 1 can (15 oz) of diced tomatoes or whole, hand-crushed
  • 1 Tbsp of ginger (I use the paste version)
  • 2 cups of short grain Spanish rice
  • 4 cups of fish stock, or warm water
  • 2 generous pinches of saffron threads (you can use less, depends on taste)
  • 1/2 lbs of squid, cut thin slices
  • 6 littleneck clams, scrubbed
  • 1/2 lbs of mussels, scrubbed
  • 4 scallops
  • 1/2 lbs of jumbo shrimp ( I use raw and unpeeled for the flavor, but you can buy peeled and deveined)
  • 2 lobster tails
  • 1/2 cup of sweet peas, frozen and thawed
  • lemon wedges, for serving
  • flat-leaf parsley, chopped for garnish
  • Salt and pepper to taste ( I taste as I go along) start with a teaspoon of salt and 1/2 tsp of pepper.

1 Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Meanwhile, cook the lobster tails, in a large pot of salted (1 Tbsp) of water, for about 3 to 5 minutes or until they start to turn orange and curl. Remove from water and let them cool.

2 In the paella pan, make a sofrito by sauteing the onions, garlic, and ginger. Cook for 2 or 3 minutes on a medium heat. Add the squid and cook for a couple of minutes. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in fish stock or water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. (I like to add half the liquid and see how it cooks and add more if necessary – I’m cooking at altitude) Add the chorizo, and saffron. Add the mussels, scallops, clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect.

3 Remove from the heat and let it rest for 5 minutes. Garnish with peas, parsley and lemon wedges.