The Happy Home Cook: True Spanish Paella

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Cookbook author and businesswoman Marilou Garcia-Morera calls hers the True Spanish Paella. (Photo by by Marilou B. Garcia-Morera)

Published with permission from Easy Spanish Cooking, second cookbook by Marilou B. Garcia-Morera, matriarch and co-founder of Espa-Fil Import Export Corp. She suggests Molinera products for authenticity.

Ingredients

½ c Extra Virgin Olive Oil

1 t paprika (pimenton)

1 pinch saffron

6 cloves of 2 T chopped garlic

1 t chopped parsley, to taste

½ cup chopped onion

½ c chopped bell pepper

1 can 400 grams crushed tomatoes

1 can 400 grams peas

1 can 200 grams red pimientos

3 cups CalRose rice

1 whole chicken, cut into serving pieces (do not include wings and neck)

1 kg fresh clams (set aside 12 for topping)

½ fresh squid, cleaned and cut into rings

1 kg fresh shrimps, peeled and deveined (set aside 12 unpeeled for topping)

2 cups fish or chicken broth

2 cups shrimp broth from both shrimp peels and heads

Procedure

1.    In a medium-size paellera, fry the chicken pieces in extra virgin olive oil. Set aside.

2.    In the same pan, fry the garlic, onions and bell pepper. Add the clams, squid rings and shrimps. Season with some salt.

3.    Add the crushed tomatoes and green peas.

4.    Return the chicken pieces to the pan. Simmer for a few minutes.

5.    Pour in half of the shrimp broth. Add paprika and paella coloring for a nice yellow color. Simmer.

6.    Using a mortar and pestle, pound a teaspoon of garlic, a teaspoon of parsley and a pinch of saffron together. Add this to the paella mixture. This is the secret to a good paella!

7.    Add more broth. Season to taste.

8.    Wash the rice, drain well and add to the pan, spreading it evenly. Have some broth on hand in case you need to add more liquid. There are some types of rice that require more liquid to cook.

9.    DO NOT MIX THE PAELLA ONCE YOU HAVE ADDED THE RICE. This will allow the rice to soak in the delicious flavors of the broth, meats and spices. Continue cooking in medium heat.

10. Fix the ingredients evenly in the paellera. When half the broth is gone, arrange the remaining clams, shrimps and red pimientos on top for decoration.

11. Let the rice cook over low heat. Add a little broth if the rice is dry but still uncooked. You may cover the paella with aluminum foil to evenly cook the rice on top.

12. Before serving, drizzle some all over the paella. Serve with sliced lemons on the side.