Paella Valenciana

Serves 8-10, but can be easily scaled to increase number of servings

This paella dish derives from the coastal town of Valencia in eastern Spain.  It is our family’s favourite version.  You can make it your own by substituting different types of seafood, adding chorizo or other ingredients to your taste.  Paella recipes are passed down from generation to generation and are often not written down, rather they need to be learned by observation!  You will need a large dutch oven (enamel coated, like LeCreuset) or a Paella pan, available at many local specialty kitchen stores.

Ingredients

1/2 cup olive oil (2 Tbsp for frying, 3-6 Tbsp for the paella)

1 whole chicken, approx. 3 lb (cut into small pieces) OR 2 lbs thighs and drumsticks

1/2 tsp sea salt

1 medium onion, chopped

3 cloves garlic, minced

1/4 cup fresh parsley, finely chopped

1  medium tomato, chopped

1/2 cup Manzanilla stuffed olives

2 cups paella rice (short grain Arborio or even Uncle Ben’s work, if you cannot get the traditional)

4-5 cups water (may not all be used)

1 tsp sea salt

pinch of saffron threads (approx. 1/4 tsp)

1- 5 oz can baby clams with juice

1/2 cup roasted peppers, cut into strips

1/2 cup frozen green peas OR fresh/frozen green beans, cut into 1″ pieces

1 lb raw shrimp (31/40 size, preferably with skins on to add flavour)

1/2-1 lb fresh mussels/clams

3-4 lemons, cut into wedges

Method

1. In a large cast iron skillet, saute onions in olive oil and then add lightly salted chicken pieces. Fry until nicely browned, but not cooked through.  They will finish cooking in the paellera (the pan you’re cooking the paella in).
2. Move the chicken to the paellera, being sure to scrape the bottom of the pan to remove all onion bits and olive oil. Spread the chicken around the pan, also adding the garlic, parsley, tomatoes and olives.  Drizzle 2 Tbsp olive oil over the pan.
3. Move the pan to the stove or BBQ burner. Turn on heat and then add the rice, spreading it evenly across the pan.  Heat gently to coat rice, stirring without disturbing the ingredients too much.  Once coated, carefully pour 4 cups of the water into the pan (reserving the remainder if needed).  Sprinkle saffron and salt over water and carefully incorporate.  Bring to a boil, then reduce heat and allow to simmer.
4. At this point, add baby clams, including the juice, and return to a simmer.
5. Lay the roasted peppers in the pan and add peas or beans.
6. Check rice for doneness and flavour, adjusting seasoning or adding water, as necessary. You may also need to add a bit more olive oil for flavour, use your discretion.  After approximately 10-15 minutes or about when rice is starting to soften, add shrimp and then fresh mussels around the pan.  Be sure to push the shrimp and mussels into the rice in order for them to cook properly.  Do not disturb the rice too much.

You will know it is done when the rice is plump, the shrimp are pink and the mussels have opened.  The center of the pan should be moist, but no water should remain.  Be careful not to burn it!

Let rest 10 minutes and then serve with lemon wedges and fresh bread!