Here is another great paella recipe from one of our Elite Club Gourmet Member Montse Nomdedeu

Thanks Montse

PAELLA MARINERA

(Seafood paella)

                                                                                                            Recipe from Paco Nomdedeu

by Montse Nomdedeu

INGREDIENTS: (8 people. Leftovers are delicious)

• ·        2 pounds short round rice

• ·        1 cup olive oil (or enough to cover the bottom of the pan)

• ·        2.5 liters of water

• ·        1 chicken (cut in small pieces)

• ·        1/2 pound or so of short pork ribs (cut in small pieces or cubes)

• ·        Mussels

• ·        Squid (clean, in pieces or rings)

• ·        Shrimp (1 or 2 per person)

• ·        Green beans

• ·        Snow peas and/or sweet peas

• ·        Lima beans (flat yellow beans)

• ·        Pepper (sweet red/green)

• ·        Tomato (crushed; 1 small can)

• ·        Garlic (1 head; peel cloves or not, cut them in pieces ; try it different ways)

• ·        Salt

• ·        Saffron , Puro Ground (Diana’s suggestion)

You can choose not to use some of the vegetables/beans if you don’t like them.  Some people like to use a little of crushed onion.  If you make traditional meat-only paella (the real traditional “Paella de la huerta Valenciana”), add artichoke (hearts of soft small ones, cut in 4 pieces or so) and rosemary springs when you add the saffron to the water.

Warm paellón with coating of olive oil.  Add pieces of chicken (previously salted) & fry lightly, then add pork ribs (previously salted also).  Add the squid, and then when meat is almost done frying, add veggies in order of tenderness: artichokes, peppers, garlic (be careful not to burn it) - wait & stir.  Then add green beans & peas.  Stir.  When veggies are almost fried add crushed tomato.  Heat tomato (don’t burn it!) & add water.  Boil for 20 minutes.  While boiling, check taste & add salt.  When satisfied with taste (salt), add saffron (& springs of rosemary if it’s meat-only paella).  Stir and wait a little.  Then add rice (evenly throughout - water must cover rice by at least 1/2 “.  If not, add water and re-taste for salt).  Lower heat slowly at this point so water doesn’t evaporate too quickly.  Once the rice is evenly distributed don’t stir it.  When there is only a little water left add shrimp and mussels.  When all water has evaporated, remove & let cool for a few minutes (“reposar”). 

¡QUE APROVECHE! (Enjoy it!)

(If the rice hasn’t cooked evenly, before serving, mix the rice from the bottom with the one at the top, which will be harder)

Some people like meat-only paella with snails.  The rosemary kind of substitutes the snails and leaves a wonderful flavor (in the Spanish mountains, snails eat rosemary and different herbs, so when cooked, even if you don’t eat them you can still taste the herbs flavor)

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