Classic Paella Recipe

Classic Paella Recipe

by Georgeanne Brennan from the Medterranean Herb Cookbook

Ingredients:

1 1/2 pounds squid (see note at bottom)
2 pounds green peas, shelled
1/2 teaspoon salt
1 teaspoon saffron threads (about 1 big pinch)
1 cup boiling water
2 teaspoons mixed dried thyme, sage, and rosemary leaves
1/4 cup extra-virgin olive oil
2 yellow onions, chopped
4 cloves garlic, minced
2 large red sweet peppers, seeded and cut lengthwise into 1/4-inch-wide strips<
3 1/2 cups short-grain Spanish, Arborio, or other short- or medium-grain white rice
6 to 8 cups chicken broth 1/2-pound piece pancetta or ham, cut into 1/2-inch cubes
1 pound chorizo sausage, cut into 1-inch pieces
1 pound firm white fish fillet such as cod or halibut, cut into 1-inch pieces
4 large tomatoes
1 pound raw shrimp in the shell
1 1/2 pounds mussels, scrubbed and debearded
1 1/2 pounds clams, scrubbed
1 teaspoon fresh thyme
1 teaspoon fresh oregano

This and many other wonderful recipes may be found in
Georgeanne Brennan's the Mediterranean from Chronicle Books

There are numerous versions of Spain's paella, but for me the classic remains one laced with fish, shellfish, and spicy sausage. The herbs here are added in layers: the first time dried herbs are scattered across the bottom of the hot paella pan to toast a bit, and the second addition is near the end when the shellfish are added. If possible, use saffron threads, which bring a vibrant, intense taste and color to the dish. This paella is cooked outside on a grill, but it can be preparedi on top of the stove as well. Any leftovers are excellent, as the flavors continue to blend and harmonize.

First, clean the squid: working with 1 squid at a time, grasp the head just below the eyes and pull gently from the body. Using a sharp knife, slice off the tentacles from the rest of the head, then squeeze out the "beak" from the base of the tentacles. Set the whole tentacles aside. Remove and discard the quill-like cartilidge and entrails from the body pouch and discard. Rinse the body well, peel off the mauve-patterned skin that covers it, then cut the body cross-wie into 1/2-inch-wide rings. Set aside with the tentacles.

Build a medium fire in a grill.

In a saucepan, ccombine the peas with water to cover by 2 inches. Add the salt and bring to a boil. Reduce the heat to medium and simmer until tender, 10 to 15 minutes. The length of time will depend upon the age and size of the peas. Drain and set aside.

In a small bowl, combine the saffron threads and boiling water and let stand until ready to use.

When the fire is ready, place a paella pan or other wide, shallow pan on top of the grill about 8 inches from the coals. Sprinkle in the 2 teaspoons dried herbs and stir for a few seconds. Add the olive oil, onions, and garlic and cook, stirring, until the onions are translucent, 3 to 4 minutes. Add the sweet peppers and cook for another 2 to 3 minutes until beginning to soften. Add the rice and continue to cook, stirring, until the rice glistens and has changed color slightly. Add 6 cups of the broth and the saffron with its water and bring to a boil. Add the squid, pancetta or ham, chorizo, fish, tomatoes, and peas.

Cook until most, but not all, of the liquid has been absorbed, 15 to 20 minutes. Stir from time to time and add more broth if the liquid evaporates too quickly and the rice begins to stick. Add the shrimp, mussels, and clams and let them cook, now without stirring the mixture. When the shrimp have become opaque and the shells of the clams and mussels have opened, remove the paella from the heat, sprinkle with the fresh thyme and oregano, cover lightly with foil, and let stand for 5 mminutes to allow the flavors to blend.

Discard any mussels or clams that failed to open. Serve the paella hot.

Serves 8 to 10

NOTE: If using already-cleaned squid, you will need about 1 pound.