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Ideas
on Paella
by Christian Wise, from the December 2004 newsletter
The word “paella” is actually a name for a very specific shallow pan used to cook this great dish. Paella originated in the Valencia region of Spain and the shallow pan was designed to cook the food outdoors. The pan was shallow so that both the flavors could be easily incorporated throughout the mixture and the mixture would cook evenly on an outside fire source. We can use a nice skillet though and accomplish the same end.
Most people know paella as being made with seafood; however traditionally it began by using chicken, rabbit and beans because the dish was developed in the interior of Spain. Like many dishes, paella evolved and we know now that starting with a nice base and then adding any mixture of protein or vegetables makes a solid paella.
The following recipes are for a paella base and for two different ideas taking Paella in a couple of different directions:
Paella base
¼ cup of olive oil
¾ cup of diced white onion
1 cup of coarsely chopped tomatoes
1 tablespoon of minced garlic
¼ cup of diced sweet red pepper
¼ cup of red wine
4½ cups of rich vegetable stock
1 pound of Valencia rice or risotto rice
Sauté on medium heat in a 12-inch skillet the olive oil, onion, tomatoes and red pepper until the onions become translucent, clouding but not transparent, and then add the garlic. When onions become nearly transparent, add wine to de-glaze the pan. Allow about a minute for the wine to de-glaze or bring up the flavors from the bottom of the pan back to the body of the mixture, and then add the vegetable stock and rice. If you choose to only consume the rice base, it will require another 25 minutes of cooking time at medium heat uncovered. An alternative to cooking it on the stovetop is to place it in the oven at 350 degrees for about the same length of time. Once the ingredients are evenly distributed in the pan, you need not worry about stirring it either on the stovetop or in the oven. If your skillet is oven safe, it is not necessary to transfer to a casserole dish if placing in the oven. The spices to be added depend on the mixture you decide to add to your rice base.
Black Olive and Artichoke Paella
Using the above base, in addition to adding rice also add the following:
1 cup of coarsely chopped canned or jarred marinated artichoke hearts
1 cup of sliced ripe olives
1 cup of butter beans
1 teaspoon of fresh rosemary
1 teaspoon of fresh basil
½ teaspoon of fennel seed
1 teaspoon of table grind black pepper
Salt to taste
Allow to cook for approximately 25 minutes or until rice is done. Make sure to give the mixture a good stir before you leave it alone so that the ingredients are fully incorporated.
The Black Olive and Artichoke recipe is one I have been using for the students at the University of Idaho and one I developed a few years back.
Chicken, Sausage, and Seafood Paella
2 tablespoons butter
½ pound of Chicken thigh meat, coarsely diced
½ pound of Chorizo sausage (Andouille is a nice substitute)
½ pound of cleaned 30 count shrimp
½ pound of bay scallops
1 teaspoon of black pepper
1 Tablespoon of sweet paprika
3-4 bay leaves
½ teaspoon fennel seed
1 teaspoon ground mustard
½ cup red wine
In a separate skillet from the first base, sauté the chicken and sausage together with the butter. About the time the meat is about halfway done, add all spices. When meat is done, de-glaze pan with the wine. Please allow most of the liquid from the wine to reduce off, then add meat and seafood to the original base and allow to cook for approximately 25-30 minutes. Please remember to fully incorporate your ingredients before you leave it alone for the cooking time.
The chicken, sausage and seafood paella recipe is one that has its roots in the traditional Valencia style and has been adapted from many different sources over the past several years. One of the striking resemblances that we can see with paella is its influence over later dishes like jambalaya. Creole and Cajun cooking draw a lot from the Spanish heritage.
Paella is one of those things that gets better the next day or two, so rest assured that nothing should go to waste.
Eat well.
Christian Wise, after spending a little over a decade as a lawyer, decided to go back to his roots. He started working in food service at age 12 and is now the executive chef at the University of Idaho.
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