Paella de mi Familia Pasada
"Tired of same old BBQ? Try this easy outdoor Valencia Paella for your large crowd gathering!"
Serves 6-12 | Prep Time 30 minutes | Cook Time 30 minutesWhy I Love This Recipe
Originally introduced to me by great Aunt Angie Vives (by marriage) at her home on Long Island in 1991. It was cooked outdoors in a huge cast iron pan over a gas pit. I immediately wanted to learn how to make it. So many paellas later...this is our favorite, traditional and simple.
Ingredients You'll Need
Extra virgin olive oil for paella pan
6-8 garlic cloves, crushed
1 large onion, diced
pork or hard sausage (chorizo), cut into chunks
chicken breast, cut into chunks
1 large tomato, diced
2 tablespoons or 2 packets of saffron
pinch of salt
1/2 cup of Uncle Ben's converted rice per person (Do not use more than 6 cups of rice for large paella pan)
1.5 cup of hot water or hot seafood broth per 1/2 cup rice used
Any combination of seafood: clams, mussels, crab, lobster, shrimp, scallops
10 oz box of frozen peas
Directions
In large paella pan, heat oil. Saute onion and garlic in large paella pan. Fry up pork and chicken chunks. When beginning to brown, carefully add diced tomato.
Add rice a little at a time and brown the rice. Keep stirring. Add saffron and salt. Add 1.5 cups of hot water per 1/2 cup of rice. Bring to boil.
Carefully add selected seafood (except shrimp). Turn down heat. Carefully add shrimp and cover with waxed paper and cook until done. Approximately 20-25 minutes.
Pairs Well With
Spanish almonds, olives, cheese & fruity sangria. Any music by the Gipsy Kings is a perfect pairing to enjoy with your Paella.
