Paella

Paella is a wonderful rice dish, often made with seafood. My uncle is Spanish and he and his family live in Madrid. Many a family gathering here in the states (and in Spain!) are accompanied - or centered around - this delicious dish. In Spain, my aunt often uses rabbit as the protein. While delicious, it is hard for me to find here in the States, so I use chicken. Here is her very authentic, tried and true paella recipe.

Paella (chicken) 

-Gayle Bolorinos-Allard

9 cups water

olive oil (1 cup plus 3T at most)

1 small onion, chopped

1 green pepper, chopped

1 tomato, chopped

whole head garlic, each clove peeled

1 bunch parsley

whole chicken, about 5 lbs, cut up into legs, thighs, breasts

4 cups pearl (arborio) rice

2 packets paella spice mix*

1 red bell pepper, prepared for garnish**

Boil 9 cups water in big pot.

While water is heating up, fry onion, green pepper, tomato and garlic in 1 cup oil (I use less) in large frying pan. When garlic is soft almost all the way through, transfer vegetables to pot of water, reserving as much oil as possible in pan. Add parsley to water.

Season chicken with salt and pepper. Brown chicken in remaining oil. Do not cook through. Transfer to boiling water. Boil vegetables and chicken for 15 minutes.

While broth is boiling, heat barbeque (both gas and charcoal grills work) to med-high heat. 

In paella pan on grill, add the rice and 2T oil. Brown rice, but DO NOT burn. The rice is the most important part of paella, so be patient, stir often, and watch carefully. 

When rice is browned, add spice packets and stir so the rice is coated. Carefully add all the broth from the pot. Next place chicken around the pan on top of the rice. Sprinkle 1 T salt over everything. Bring to a boil. Cook 15 minutes. Watch it carefully and redistribute liquid so the rice cooks evenly. Add minimal water if necessary.

After 15 minutes, remove pan from heat. Place prepared red pepper in a star (or any design you want - get creative!). Cover with kitchen towels and let sit for another 15 minutes.

Serve with lemon wedges.

*My aunt gives me these packets directly from Spain, and I don't know an equivalent for them. They are called "Paella valenciana con Azafran". I have two brands: Ducros and Carmencita. The ingredients translate in order as: turmeric, pimenton, garlic, laurel, Jamaican pepper, cilantro, saffron, [clavo] (translates as "nail" so I don't know what this ingredient is), black pepper.

**Prepared red pepper: Fry 1 sliced red pepper in 1T oil. Set aside for later.

My dad always helps me make paella. Thanks Daddy =)