Okay, I am going to level with you. This is not a super "simple" recipe. It takes a long time and it is pretty involved but it is so so worth it. I make this recipe every year on Christmas Eve because it takes care of like 5 of the 7 fishes, it feeds a group, and it feels and looks so festive. I've been making this for years and I finally figured out, what I think, is the best way to do it.
Of course we must discuss the issue of a paella pan. A paella pan is a very specific huge round thin-bottomed pan that you can pretty much only use for this one thing. If you like paella, I say buy one. However, you can 100% make this in a large sauce pan. There will of course be some differences but the general flavor and the splendor of the dish will still be there.
Now, let's talk about paella in general. It is a large rice dish that originated in the Valencian countryside. Agricultural workers would set up large wood fires and cook a mixture of rice, vegetables, gathered snails, and maybe a rabbit on a thin large pan. This evolved to include other ingredients, notably seafood, as well as chicken and chorizo. In Spain, paella is as much a social event as a food and I think the celebratory energy around this dish is undeniable.
Paella is similar to risotto, an Italian dish, in that they are both made with thick short grain rice (typically Arborio for risotto) and they both are cooked by gradually adding in liquid and then mixing in yummy toppings. This big difference, and this is important to note, is that risotto is continually stirred to ensure a uniform creaminess and that no rice sticks to the bottom of the pot. Paella on the other hand, requires the important element of socarrat. This refers to the sticky, crispy, almost burnt layer of rice that forms on the bottom of the pan and, some say, is the most delicious part. While it is more difficult to achieve that without a paella pan, it is not impossible. If using a normal pan, just ensure that it is NOT non-stick, as this will prevent the "sticking" - as it is designed to do.
Again, paella has tons of varieties and nuances and yes, it can be very intimidating but, it is well worth it. What follows is MY version, complete with the classic DBK options for variation and substitution. I do not make any claims of strict Spanish authenticity but I will say, it is very very very good.
Oh and one more thing, if you, like me, do not want to build a wood burning fire over which to cook your paella, and also do not have a giant burner that will heat your whole huge pan, place it over two burners, turned to a low heat, and rotate about 40 degrees (like from 12 o'clock to 2 o'clock). It is a labor of love. No I am not insane and yes I do have a lot of time on my hands.
Ingredients (serves 6-8)
1 paella pan (or large sauce pan like cast iron or stainless steel)
2.5 cups of Matiz Paella rice or Bomba rice (you can sub Arborio rice and it will be almost the same or, in a pinch, use Japanese sushi rice)
4 -5 cups fish or chicken stock (I have also done it with lobster stock and clam brine)
1/2 lb peeled raw shrimp
1 lb mussels, cleaned and debearded
1 lb little neck clams
1/2 lb squid, sliced into rings
2 chorizo sausages
1/4 lb pork belly
1 large onion
3-4 cloves of garlic
1 lb frozen artichoke hearts (defrosted and drained)
1/2 lb frozen peas (defrosted and drained)
1 can of peeled Italian tomatoes
1 red bell pepper
2-3 pinches of saffron
1 tbsp turmeric powder
Olive oil
Lemon
1 handful cilantro, chopped
Method:
Flame roast the red pepper. This can be done by simply placing the pepper, whole, on a burner over a low heat and slowly rotating for about 30 minutes, it can also be done in a broiler. Once the entirety of the skin is blackened, remove from heat and place in a paper bag. Set aside.
In the pan, over low heat, add the slice of pork belly and about 2 tbsp of olive oil. Stir occasionally until the onion is translucent and most of the fat on the pork belly has rendered (or become liquid).
Add the chorizo and brown. If you have space in the pan, add the sliced squid, otherwise just wait until you remove the chorizo. The chorizo should be fully cooked but remove the squid when it is just beginning to firm up, before it is fully cooked, then remove and set aside.
Add the artichokes and brown. Add the shrimp and cook until the sides are just beginning to become opaque - remove before they are fully cooked.
After you brown the outside of the chorizo, remove from pan, slice into rounds, and return to pan. Remove when you can no longer see pink. NOTE: at some point while all of this is browning, remove the pepper from the bag, peel off all the blacked skin, and remove the seeds/ stem. Chop finely and set aside.
Artichokes, shrimp, squid, and chorizo (slices) should all be set aside. All that is in your pan now is some pork belly and some liquid fat. If your pan is really sticky, add a tablespoon of white wine to deglaze.
At this point, place your stock in a pot and begin to simmer it on low.
If you need more oil, add it to the pan. Then add in the onion, finely chopped.
Once the onion is brownish/ slightly translucent, pour in the can of tomatoes. Using a wooden spoon, crush the whole peeled tomatoes (if you only have pureed tomatoes, thats okay too, you just wont need to crush them).
Add the chopped red pepper and the 3-4 cloves of garlic, either minced or pressed. Stir until you have a uniform chunky tomato sauce. TIP: If you want, you can turn off the pan at this point and allow everything to sit. Resume the process when you are about 1.5 hours from serving. (if you chose this option, you do not need to simmer your stock until later)
Once your stock is simmering over low, add the rice to the big pan and stir until the rice is fully coated.
Remove a small portion of stock (about 1 cup) and stir in your saffron. This will help the saffron dissolve and intersperse in the dish better. Stir the strands until they are mostly dissolved.
Working about 2 or 3 cups of stock at a time (depending on the size of your pan), add the warm stock to the pan with the rice (including your saffron stock), stirring occasionally, until the stock is absorbed. Once absorbed, add more, and continue adding until the rice is almost cooked but still slightly al dente. Once you use up your stock, which you probably will, warm up some water and continue using that. It can vary but normally I use about 7-8 cups of liquid total.
Add the turmeric while the rice is cooking and stir to combine. I PROMISE you will not taste it. The turmeric adds that classic bright yellow color traditionally given by saffron without spending $100 on saffron/ creating an overpowering flavor. Is this cheating? Who cares! This is my website and I will say what I want to say!
Once your rice is almost done cooking, add in the raw mussels and clams, cover. At this point, do NOT stir the bottom of the rice, it is time to get crispy!!! Also, if you don't have a cover large enough for your pan (I don't), use tin foil or even a flat baking sheet as a lid.
In 5-7 minutes, check the shellfish and remove any that have opened wide - set them aside. Continue this process for about 10-15 minutes. It is okay if they don't all open at this point.
Once at least 1/2 of the clams/ mussels have opened and been removed, add in the par cooked shrimp and squid. Stir but do not disturb the bottom layer.
Once the shrimp is fully opaque, add the chorizo, artichoke hearts, and peas. Return all the shellfish to the pan.
Top with sliced lemon and chopped cilantro, serve in the pan. And then tag @dumbbitchkitchen in the pic!
