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This recipe was submitted to us by one of
our Elite Gourmet Members
Marisa
Ferrer from New York This is her Mother-In-Law's recipe
Thanks
Marisa for sharing with us.
YAYA’S PERFECT PAELLA
BY CATALAN, MARIA FERRER DOMINGO,
BARCELONA ESPANA
LEAN PORK CUT INTO SMALL CUBES
MEDIUM SHRIMP WITH HEADS
BROTH MADE WITH CUBED FISH BOUILLON LARGE
GREEN SWEET PEAS
CALAMARI OR SEPIA ( CUT INTO PIECES)
SAFFRON\PURE OLIVE OIL\SALT
(UNCLE BENS RICE (REG-NOT QUICK)
CHOPPED SWEET ONION
CHOPPED RED AND YELLOW SWEET PEPPERS I OR 2 SMALL
LOBSTER
MUSSELS, SMALL CLAMS
IT IS IMPORTANT TO FRY EACH INGREDIENT SEPARATELY, ADDING A LITTLE
MORE OIL AND SALT EACH TIME, ALWAYS USING THE SAME PAN.
ALL
THE
FLAVORS
COLLECT ON The BOTTOM OF
THE PAN.
EITHER CUT THE
LOBSTER YOURSELF OR HAVE THE FISH MARKET DO IT FOR YOU INTO A FEW
PIECES SO THE JUICE CAN BE SAVED, THEN BOIL IT IN JUST ENOUGH WATER
TO COVER THE LOBSTER. ADD SAFFRON TO THIS LIQUID AND SET ASIDE.
SALT AND FRY THE
CUBED ONION AND SWEET PEPPERS TOGETHER IN OLIVE OIL
UNTIL TENDER-
REMOVE FROM PAN AND SET ASIDE
REAPPLY OLIVE OIL
AND FRY SALTED CUBES OF PORK UNTIL BROWN, ALLOWING THE
BOTTOM OF THE PAN
TO BROWN AS WELL. REMOVE AND ADD TO PEPPERS
REAPPLY OLIVE OIL
AND FRY THE SALTED CALAMARI OR SEPIA UNTIL TENDER AND SLIGHTLY
BROWNED- REMOVE AND ADD TO PORK AND PEPPERS
TAKE MOST OF THE
SHRIMPS WITH THE HEADS AND AGAIN FRY THEM IN A LITTLE
MORE OLIVE OIL,
SALTING THEM AS WELL. USE A SPOON TO PRESS DOWN THE HEAD
TO
RELEASE THE PINK JUICES WHICH ADD AN INCREDIBLE FLAVOR
-
NOW PUT EVERYTHING
BACK INTO THE PAN AND ADD THE LOBSTER WITH THE BROTH AND STIR ALL
THE BROWNED FLAVORS OFF THE PAN INTO THE BROTH.
PUT IN THE CLAMS
AND MUSSELS, COVER AND ALLOW THEM TO OPEN.
ADD THE FROZEN GREEN PEAS AND ENOUGH RICE TO BE SATURATED BY THE
LIQUID IN THE PAN TURN OFF THE HEAT AND COVER. (THIS IS NOT ALL THE
LIQUID YOU WILL USE. YOU ARE GOING TO LET THE RICE SOAK UP ALL THE
FLAVOR
-
AT LEAST
20
MINUTES
,
UP TO 2 HOURS IF YOU WISH)
20 MINUTES BEFORE
YOU WANT TO SERVE THE PAELLA, TURN ON THE FLAME AND ADD ENOUGH OF
THE FISH BOUILLON ( MADE FROM CUBES AND WATER) TO JUST COVER THE TOP
OF THE RICE. YOU CAN ALWAYS ADD A BIT MORE BOUILLON LATER IF NEEDED.
IN THE LAST FIVE MINUTES ADD MORE SHRIMP AS DESIRED.
ENJOY
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