I found this on Foodnetwork.com. Great recipe!
- freshly ground black pepper to taste
- 8 ounces white wine
- 1 pinch saffron
- 1 lemon cut into wedges
- 4 ounces extra-virgin olive oil
- 4 ounces pork loin cut in chunks
- 6 ounces chicken breast cut in chunks
- 4 clove garlic minced
- 1 bay leaf
- 1 onion julienned
- 1 green pepper cut in strips
- 1 tomato peeled, seeded, and chopped
- 1 teaspoon salt packed
- 10 ounces valencia or other short grain rice uncooked
- 20 ounces chicken stock
- 6 ounces medium shrimp peeled and deveined
- 4 ounces scallops
- 4 ounces squid rings
- 4 ounces grouper fillet cut into chunks
- 6 littleneck clams
- 6 mussels
- 6 ounces green peas cooked
- 6 pimento (roasted pepper) strips
- 6 white asparagus spears
- Carbohydrate 86.4106359806034 g
- Cholesterol 215.4105 mg
- Fat 37.4304567564655 g
- Fiber 9.37362975516761 g
- Protein 59.1850309159483 g
- Saturated Fat 6.39378459267241 g
- Serving Size 1 1 Serving (821g)
- Sodium 555.359323275862 mg
- Sugar 77.0370062254358 g
- Trans Fat 2.51757128448277 g
- Calories 957 calories
Step-by-step
- Preheat oven to 350 degrees F.
- In a paella pan, heat the olive oil and saute the pork and chicken until it is golden.
- Then, add garlic, bay leaf, onion, and green pepper.
- Saute until onions are transparent.
- Add white wine, tomato, saffron, salt, and pepper.
- Bring to a boil for 3 minutes.
- Then, add rice and chicken stock and bring to a boil.
- Then add seafood and cover the paella and bake in oven at 350 degrees for 20 minutes.
- Garnish with peas, pimentos, asparagus, and lemon wedges.
How do you know when the rice in a multi-component rice dish has reached the exact midpoint between resistance and mushiness? That precise moment relies entirely on visual inspection of the grain surface rather than strict adherence to a kitchen timer. Short-grain varieties absorb liquids differently based on pan width and heat distribution, requiring the cook to monitor moisture absorption closely through the transparent simmer phase.
Achieving proper texture requires understanding that proteins and starches cook at divergent rates when combined in a single vessel. While pork and poultry need initial browning to develop Maillard compounds, delicate seafood like shrimp and squid added later will toughen permanently if subjected to excessive heat. Managing this timeline means browning the meats thoroughly at medium-high heat before introducing aromatics and liquids.
Substituting Calasparra or Bomba rice for standard short-grain varieties changes the liquid absorption ratio significantly, often requiring an extra two to three ounces of stock per ten ounces of grain. Always allow the finished dish to rest uncovered for five minutes after baking at 350 degrees Fahrenheit to let the starches set and form the characteristic bottom crust known as socarrat.
