Let's Make Spanish Paella | Moving to Spain in a Pandemic

Описание: Paella Extremena
Serves 8
Prep time: 30 mins
Cook time: 2 hours

Ingredients:
3/4 cup olive oil
8 oz (225 gr) pork loin, diced
8 oz boneless skinless chicken breast, diced
2 medium onions, diced
5 cloves garlic, minced
8 oz (225 gr) cured chorizo sausage, case removed and diced
2 green bell peppers, cut into strips
2 large tomatoes, roughly chopped
1 lb arborio or bombas rice (short grain)
4 cups chicken or beef broth
1 tsp turmeric
1 tsp smoked paprika
1/4 tsp saffron
1/4 tsp dried oregano
pinch dried thyme
salt and pepper, to taste
8 oz (225 gr) Serrano ham, diced
8 oz (225 gr) frozen cooked shrimp, deveined, tail off

Heat half the olive oil in a paella pan over medium heat. Add the pork and cook until done, about 10 minutes. Transfer to a bowl and set aside.

Cook the chicken in the paella pan until cooked through and browned, about 10 minutes. Transfer to the bowl with the pork.

Pour the remaining oil in the paella pan and saute the onions for 5 minutes. Add the garlic, and cook for a further 3 minutes. Add the chorizo sausage and cook for 5 minutes. Lower heat and stir in the bell pepper and tomatoes and cook for a further 10 minutes.

Increase heat to medium, add the rice to the pan, and saute for 5 minutes. Pour in the broth. Mix in the cooked pork and chicken, and add the turmeric, paprika, saffron, oregano, thyme, salt and pepper. Cook for 15 minutes. Add the ham and cook for 5 minutes. Add the shrimp on top and nestle in the remaining liquid.. Cook another 2-3 minutes until the liquid has been absorbed and the rice is tender. Add a small amount of water and continue cooking if the liquid is gone and the rice isn't fully cooked.

Tips: Once the seasoning is stirred in, do not stir the rice again. When adding the ham and shrimp just gently incorporate it on the top without stirring to the bottom.
Add other desired seafood towards the last 5 -10 minutes (lobster, calamari, mussels, etc), nestling it in the top to steam.

Adapted from the recipe book
Spain: Authentic Regional Recipes by Segura, M. Teresa (2011) Hardcover https://www.amazon.ca/dp/B011WA5FRY/r...

Paella Pan used:
Cuisinart ASP-38CR Non-Stick Paella Pan, 15", Red
https://www.amazon.ca/dp/B00W5WOT0I/r...

If you're looking for high-quality meat in Nova Scotia:
Windy View Farm
www.windyviewfarm.com

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