Originated in Valencia, the most southeast region of Spain, paella has come to be known as Spain's most highly recognizable dish. Every paella recipe differs throughout regions and throughout families. It can accompany a variety of different ingredients depending on the family preference, but all paella has the same distinct look we all recognize.
I recently asked my Spanish host mother for her representation of the famous dish. Below, she shares with us her family paella recipe, from her home to yours.
Ready in: 1hr - 1hr 30 minutes (more or less)
Serves: A family (5-6)
Ingredients:
1 Onion (diced)
2-3 Small tomatoes (grated)
1 Red Bell Pepper (diced)
1 Green Bell Pepper (diced)
4 Cloves of garlic (minced)
2 Bay leaves
Olive Oil
Salt to taste
1 teaspoon Saffron or Paella Colorante, if none of these can be found substitute with Tumeric
Water (2 parts water for every 1 part rice, follow instructions given with rice)
1lb Small Clams
1lb Mussels
1lb Squid
1lb Prawns or jumbo shrimp (peeled and deveined)
Arroz Redondo (round rice)
Paellera or a 12-14 inch skillet
Preparation (20-30 minutes):
1. Peel and devein prawns, reserve skins for broth.
2. Saute skins in olive oil until aromatic.
3. Cover prawn skins in water, simmer 15 minutes, reserve broth for rice.
4. Clean clams and oysters, boil in water until shells open, reserve broth.
5. While broths simmer, clean and dice onions, peppers, and garlic.
6. Grate tomatoes into something like a rough puree.
7. Combine both broths, and reserve for rice.
Cooking Process (25 minutes more or less):
On medium-high heat, sautee onions and garlic in olive oil until aromatic.
Next, add the diced peppers and tomato puree. Mix well so everything gets some love.
Next, add the rice (a handful for each person more or less).
Mix the rice and vegetables together. Make sure the whole pan is covered with the rice mixture.
Next, add the broth of both the clams and prawns to the rice, two parts of broth for each portion of rice (all the broth may not be needed, follow instructions given with rice for the amount of water).
Add bay leaves and salt to taste.
Add saffron, paella colorant, or turmeric for color.
Turn heat to maximum high to boil.
When it starts to boil, lower the heat to medium, simmer for 19-20 minutes uncovered, or however long the rice instructions say.
When the broth begins to disappear, taste rice for softness, simmer for longer depending on preference.
Arrange the prawns, squid, clams, and oysters in a ring around the rice hinge side down.
Add boiled eggs or pickled peppers, depending on what your family prefers
Turn off heat and cover the paella for 5 minutes before serving.
Serve with a slice of lemon and baguette.
