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Paella Rice
Chicken stock
6 nice prawns ( head and shells on)
4 skinless boneless chicken thighs cut into manageable pieces
1 Link of chorizo (Cut into pieces)
1 Yellow onion (diced)
1 Red bell pepper (diced)
3 garlic cloves (minced)
Tomato paste
1/2 cup of fresh green beans cut into 2" pieces
15 Saffron threads
Tablespoon olive oil
2 Burners would be optimal for this dish. 1 to keep the stock warm, 1 to make the Paella in. If you don't have, just do the stock first and keep warm. Put a whole container of your favorite stock into a sauce pan and put the heat to high. While its heating add the heads and shells from the prawns. Bring to a boil and cook for a few minutes. Enough to impart some prawny flavor without reducing. Set aside and keep warm.
Paella traditionally uses a Paella pan. I dont have one so I used my biggest frying pan. Start by heating to medium high and cook the chorizo with the olive oil. After its crisped up nice, remove from the pan and cook the chicken. Flipping until its cooked through. Set this aside. Same thing with the prawns. Once your protein is cooked and removed add the onion and a splash of beer. Cook until translucent and the bits of gunk on the pan have removed themselves. Add the garlic and bell pepper and cook until tender. Don't burn that garlic now! Go ahead and add a bit of tomato paste and stir it in. Continuous stirring to incorporate is key here and don't forget to season as you go!
Now for the rice! Add a portion to the pan and stir it in. You probably want to look at the package for reasonable serving size. I kind of go by eye. After its stirred in add enough warm broth to cover, 15 threads of saffron and stir. Cook until the liquid starts becoming absorbed by the rice. Use your senses and keep adding liquid as needed. Towards the end of the cook add the beans and chorizo and stir in. After you've added the last of the liquid, stop stirring. Layer the rest of the protein on top and let that nice socarrat crust develop on the bottom!
1 ноя 2023
