Sometimes we feel like eating some paella but don’t have all of the ingredients of a full blown meat and seafood paella. This is a simpler version, that incorporates whatever ingredietns we had in the house, and it turned out very well. My detailed recipe for a paella a la Marketman is here, and my previous post on the sofrito with tips here is the key to our tomato based paellas. So if you read those two posts, you can fiddle with proportions and make this version here. To start, I sauteed three links of chorizo bilbao that were sliced thinly in several tablespoons of olive oil, then added cubes of pork loin, then some chicken breasts cut into bite sized pieces and some drumsticks and wings. Add some paprika for color and flavor. After the meat was slightly browned, I added 4 cups of arborio rice (no spanish paella rice on hand), then several cups of sofrito and quickly stirred the contents of the paellera. Add a cup or so of leftover white wine and stir vigorously and spread the rice and meat evenly in the pan…
Immediately add roughly 6-7 cups of chicken broth and allow all of this to simmer over the hot coals (oh, I forgot to mention, we only make this over charcoal, not in the oven or on a stovetop). After a few minutes, we added some sliced bottled artichokes, a cup or two of peel small shrimps and let it cook some more. Add a little more broth until a total of roughly 9 cups and let it cook further. We added some sliced grilled red peppers to the top for color, salt and pepper as you cook. Remove from the heat after about 20-25 minutes total of cooking or when it is still quite moist and the rice is soft enough to eat, but al dente. Cover with newspaper and let it steam for another 5 minutes before serving. Surprisingly, all the liquid will be absorbed.
Serve with sliced lime or barring that, lemon and squeeze the lemon over your paella before eating it. This one was delicious, chock full of pork, sausage and chicken, and with a few shrimps and an occasional tangy artichoke. This medium-sized paellera with 4 cups of rice easily served 10. And feel free to experiment by adding other ingredients, but don’t forget the keys to success: a short grain rice, a flavorful sofrito, good olive oil, a rich heady broth, lots of tasty meat or shellfish, a little bit of veggie and there you have it. Hopefully, with practice and a good understanding of the heat generated in your grill, and you will get a nice slightly burned crust at the bottom of the pan, tutong to most of us, socarrat to the Spanish… YUM.
Don’t feel like a tomato based paella, try this Arroz Negro that is also superb!