Is there really any such thing as a perfect paella? I would say, "No." Why? Paella is as different as the individual who is making it as it is for those whom it is being prepared. Don't like seafood? Then don't use it. Vegetarian? No problem! I thought it would be appropriate to include a paella recipe to get the Spanish juices flowing! You can add or subtract any number of ingredients (meats or vegetables) and personalize this dish to your liking.
And now for the obligatory "paella history lesson." Paella originated in Valencia, Spain, where laborers working in the fields needed to prepare something that was cheap using ingredients that were readily available. The original paella had snails, duck, and/or rabbit as they were easily found. The well-to-do added chicken. Seafood was added as the dish became more commercial (not that I'm complaining).
A
paellera is the best pan to use to cook this dish (I normally use one that serves 4 people) but a wide, shallow pan will work. Cost Plus World Market sells
paelleras and they are very inexpensive. (All Clad makes a really nice one, but is considerably more expensive.) Following is my own recipe adapted from multiple conversations with Madrileños while shopping at the mercado in Madrid. I normally cook this dish by "feel". You will, too, as you see how easy it is to prepare.
- Spanish olive oil
- 1 green bell pepper, diced
- 1 onion, diced
- 6-8 small squid, cleaned and cut into rings
- 1 large chicken breast, cut into 1" cubes
- 8 oz. Spanish chorizo, sliced
- Approximately 1-1/2 cups of short grain rice, rinsed
- 1 quart (1 box) low-sodium chicken broth
- 4 cloves garlic, crushed (use more if you like)
- Large pinch of saffron
- Water, as necessary
- 8-10 large shrimp, preferably with head and shell on (you can use cleaned, too)
- 1 large lemon, cut into wedges
- Fresh Italian parsley, minced
Place the pan on the stove and turn to medium heat. Pour in 3-4 tablespoons of olive oil and add the peppers and onions and cook until soft. Add the squid and chicken breast and cook slightly. Add the chorizo and turn with the other ingredients for a minute or so to release some of the paprika (and flavor) into the dish. Spread the rice over the ingredients and mix together BEFORE adding any liquid. Now add the box of broth, garlic, and saffron. Turn slightly in the pan to ensure everything is even. Turn down to a medium-low heat and let the rice cook and soak up all the flavors (roughly 15 minutes). If it appears that the rice is soaking up a lot of liquid is not completely cooked (try it) then add some water. Toss in the shrimp in the last couple of minutes as they will cook quickly. Pull off the heat, places the lemon wedges on the finished paella and garnish with parsely.
And since this is a wine blog, you are now asking "What wine would you serve with your paella?" Personally, I am falling in love with the wines from Bierzo (more to come in the next post). I would serve a 2007 Petalos (100% Mencia grape) or a 2007 Tres Picos from Campo de Borja (100% Garnacha). Both are red wines and pair wonderfully with the creaminess and richness of a paella. ¡Buen provecho!
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In my previous post I mentioned a wine from the D. O. Bierzo. I am always looking for something different and even difficult to find so when I found a D. O. that I was not familiar with a couple of years ago I was ecstatic.
The D. O. Bierzo is situated in northwestern Spain in the province of León. It sits just east of Rías Baixas - Spain's top white wine producing region. The climate here tends to be a bit mild and has a higher humidity due to the Galician influence. The low altitude also helps the area to avoid the late frost. The grapes here are typically harvested a month or so earlier than the rest of Castilla.
The 2007 vintage was rated "Excellent" and you will be able to taste why with your first sip. The wines from Bierzo tend to be young wines and are made predominantly with the Mencía grape - a local varietal. Wines from here tend towards a cherry color and fruity and robust nose. They are also dry, light, and fruity on the palate. These wines are increasingly available in the U.S., and I would highly recommend seeking them out. Try the 2007 Descendientes de Jose Palacios Petalos, 2007 Peique, or (if you can get your hands on one) Paixar. Enjoy!
