09
Dec
12

Paella

Tuesday November 27th.
There are countless recipes for paella, generally when I make this I have rice with sufficient vegetables and leftovers. Some times I anticipate a fried rice recipe, but this is similar, instead of the stir frying for fried rice the rice gets cooked with the additional ingredients .

Make a fair amount, usually about 2 cups of rice and about 4 cups of liquid, stock or broth is a must for flavor, good for leftovers and for lunch box.

Saute in olive oil, white onions, shallots, garlic, diced , along with diced carrot and your favorite fresh ground spice blend with additional curry blend.

This is not a dish to hold back on seasonings, at least for me.

Salt and pepper to taste. Cubed raw chicken breast, or any other raw meat that requires full cooking, can be added at this point.

Add 2 cups short grain brown rice (this is what I have in the pantry at this time) with sufficient heat, that is flame, and stir the mixture with additional oil till lightly browned. Having the raw rice slightly toasted contributes to the flavor of the dish.

Heat stock to almost boiling ,about 4 cups. With the rice mixture at high heat , add the hot broth slowly about 2-3 cups. Bring to a boil if not already and wait till a good amount of the stock is absorbed. Slowly add the rest of the stock covering the rice , boil for several minutes and then turn flame to simmer and cover for about 15 minutes.

Have on the ready any other leftover cooked meat etc, lamb diced from the bone of the leftover rack of lamb from Thanksgiving.
Also some thawed frozen fish pieces that requires little cooking time. Mushrooms also and sliced green onions make a good addition.

After the 15 minute cooking time, uncover and check the firmness of the rice. Different types of rice will require more or less time and additional water. Add the lamb, mushrooms, onions,fish.

Cover and continue cooking till rice reaches desired doneness.

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Plate (or bowl) it up, traditional served by bringing the pan to the table.
Yum !

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