aella is a rustic Spanish dish but one that can also be found on the finest tables around the Mediterranean. Classic Paella is made with Saffron, infusing rice with the flavor and color that only comes from that delicate pistole of the Saffron Crocus. Saffron has always been one of the most expensive spices in all the world, but luckily you can find it in very small quantities at specialty stores.
It is not something you will use as an everyday spice, but its definitely worth the expense for special occasions and a few special dishes!
Now I can't claim it was a special occasion, just a chance to celebrate life, and to remember how lucky we are to be able to enjoy a dish like this for no reason at all. My wife has come to expect a variety of foods since I have been blogging, most much simpler, but I try to have one very special meal at least once a week.
Since we don't eat out very often, the expense doesn't seem quite so much, I always try to think of how much dinner would have been if we had eaten the same meal out....so in that respect I am saving us money!
- Paella (serves 2-3)
- 2 cups long grain riced
- 1 small onion diced
- 1 tbsp olive oil
- 3-4 cups chicken stock
- 10-12 strands of saffron
- 6 large shrimp
- 4 large scallops
- 8-10 little neck clams
- 8-10 mussels
- 4 chicken legs
- 1/2 lb sausage of your choice
- 1 tbsp fresh parsley chopped
- Start by first browning the chicken legs and the sausage. Coat the chicken legs in flour seasoned with salt and pepper and add them to a large skillet to brown on all sides.
- After removing the chicken add the sausage and brown that too.
- Neither the chicken or the sausage have to be cooked completely, but they should be at least 3/4 done.
- Set the chicken and the sausage aside until later.
- In the same large skillet ( do not wash it out, just remove any extra grease if need be) add the olive oil, onion, and rice. Allow the onion to saute while gently toasting the rice for about 5 minutes
- Add in the chicken stock and the saffron and mix well, allow the liquid to start to boil, then reduce to a simmer and allow to slowly cook for 15- 20 minutes.
- At this time the rice will be almost done, mix in the saffron a little more without disturbing the rice too much, and then add your seafood, chicken and sausage to the top of the rice, cover and allow to continue to simmer for 10-15 minutes or until the clams and mussels have opened and the scallops are completely cooked.
- The flavors from the juices of the seafood , chicken and sausage will add so much to the dish, making it a symphony of flavors!
- Gently remove the seafood, chicken and sausage from the pan and begin by serving a good portion of rice in a bowl, then add all of the other ingredients on top of the rice to make a spectacular presentation.
- Although this dish needs no help in being delicious, we do eat with our eyes! It certainly won't hurt to make it pretty!
|Amount Per Serving||%DV|
|Serving Size 781g|
|Recipe makes 2 servings|
|Calories from Fat 251||41%|
|Total Fat 27.95g||35%|
|Saturated Fat 6.62g||26%|
|Trans Fat 0.16g|
|Total Carbs 32.04g||9%|
|Dietary Fiber 2.5g||8%|