Paella orginates from Valencia, Spain - the birthplace of my dear friend Miguel's mother. Lidia and Miguel made it for William and I for the first time years ago at their old place in Biezelinge...it was the first time we ever went to thier house on a lovely summer evening and we sat on their back porch looking out over the sheep in the neighbor's pasture. Lidia chopped and Miguel cooked. I think I watched them make it 4 or 5 times before I tried it myself.Well they're back! And we made it again this past weekend.
It's not mussel seaon so the foto above is with scallops but I couldn't resist showing a foto with mussels which is usually how I make it. Use what you can get and looks fresh...some frozen fish works just perfect as well....I often use a mixed fruits of the sea with mussels, shrimp and squid.Miguel doesn't use a cover when cooking his paella - I use aluminum foil because I don't have a cover big enough- both methods work just fine. Remember it's a rice dish - and if you use wood or charcoal you may have a harder time controlling the temperature - so keep some water, white wine or stock - or a combination of these things - close by to add when needed. The mussels add natural moisture as well but without a cover you still might need to add a little liquid.
This past weekend I used this lovely selection of ingredients below to make my paella. I use arborio (Italian) rice most of the time because it's easier to get- but if you can get ARROZ CALASPARRA buy a big bag- that's the spanish paella rice. It keeps and it really does make a difference which rice you use. I would NEVER use basmati but that's just me. Roughly speaking I use a cup of rice to two cups of stock for this recipe.
Red and yellow peppers - just not into the green these days
onions, shallots and garlic - yes all three
Saute the onions, garlic and shallots in olive oil over a hot fire...this time I happened to have lemon grass. When that's starting to turn light brown add the rice and stir well....and then add the stock and peas...use plenty of olive oil.
Add the fish (I clean and chop the fish into pieces myself - it's cheaper and not difficult) after the rice has cooked 10-15 mintues....you might do this in stages as well - adding the scallops last because the have the shortest cooking time.
This past weekend I used this lovely selection of ingredients below to make my paella. I use arborio (Italian) rice most of the time because it's easier to get- but if you can get ARROZ CALASPARRA buy a big bag- that's the spanish paella rice. It keeps and it really does make a difference which rice you use. I would NEVER use basmati but that's just me. Roughly speaking I use a cup of rice to two cups of stock for this recipe.
Red and yellow peppers - just not into the green these daysonions, shallots and garlic - yes all three
frozen peas
fresh tomatoes
fresh corriander and scallions not pictured
fresh tomatoes
fresh corriander and scallions not pictured
lemon grass, pounded - only 'cause I had it
chicken stock with some white wine
saffron (as much as you can afford - powder is also good - I add it to the stock)
scallops (or shrimp, langostino's, squid, etc.)
sea bass (whole-cleaned & cut in pieces - it has big easy bones)
sea bass (whole-cleaned & cut in pieces - it has big easy bones)
cod fillet cut in pieces
mussels if you can get them!
olive oil
olive oil
Saute the onions, garlic and shallots in olive oil over a hot fire...this time I happened to have lemon grass. When that's starting to turn light brown add the rice and stir well....and then add the stock and peas...use plenty of olive oil.
Add the fish (I clean and chop the fish into pieces myself - it's cheaper and not difficult) after the rice has cooked 10-15 mintues....you might do this in stages as well - adding the scallops last because the have the shortest cooking time.
Ik zal het probeeren te maaken bedankt
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