passion for paella
I scoured recipes, watched it on TV, took a little of this recipe, a little of that recipe, kept the basic type of method, and finally I can make a paella that I am proud of. I can't say its authentic; if a Spanish grandmother read my recipe she might smack me on the back of the head, however, after she tasted it, she might grudgingly nod her head in a somewhat form of approval. This is a mighty tasty paella that you can make in one night, pretty quickly, and it is full of flavor. A paella pan: I don't own one. Even if I did, I wouldn't be able to use it on the stove I have, nor on the grill I have. So, I have tried the method just using my super-used and regular old pan, and it works out beautifully. Seafood: didn't use it. I opted to go with sausage, because I tailored the meat to suit the family. One day I will make this with seafood, for my parents and sister, who love fish. Also, one day I will master an outdoor, long-cooking paella! But, in the meantime, for a paella that is ready in about an hour, and its something I'm really proud of.
Ingredients For passion for paella
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1 crice
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3links, chicken sausage
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3links, mild italian sausage
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1yellow onion, diced
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3garlic cloves, diced
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1celery stalk, diced
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1/2 cgreen beans, finely diced
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1 Tbspolive oil
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3roma tomatoes, diced
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2 cbeef broth
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2 1/2 cwater
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1 1/2 Tbspsaffron
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1 Tbsppaprika
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1 Tbsporegano
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1 tspparsley flakes (dried)
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1 tspfresh, chopped parsley (for garnish)
How To Make passion for paella
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1Season your pan: Wash pan with hot water, and then wipe dry with a paper towel. While it is still warm, wipe the whole inside with paper towel that has been dabbed in olive oil.
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2Slice up all the sausage links and sautee until browned. Set aside. (While this is sauteeing, dice up the veggies, all very finely). -
3Remove sausage from pan, and into hot pan add the 1 tablespoon of olive oil, wait 25 seconds. Then add the onions and garlic. Sautee for about 8 minutes until onions become translucent and start to carmelize a bit.
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4Add celery and green beans. Sautee another 5-7 minutes until it veggies start to become soft.
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5Add tomatoes, paprika, oregano and dried parsley. Stir well. Sautee for 3-4 minutes. (Pan is supposed to be kind of dry at this point. If it is becoming too dry and you think your veggies might burn, add 1 tsp of olive oil).
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6Slowly add your rice, mixing it well to incorporate it into the dish. Pour in 1 cup water and 1 cup broth. Mix well, cover and let simmer for 10 minutes, until rice has absorbed most of the liquid.
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7After 10 minutes, uncover pan, add one more cup of water and one more cup of broth, stir, cover, and let simmer for another 10 minutes, until rice is tender
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8After the next 10 minutes, uncover, add back in your sausage, and also add in the saffron, and 1/2 cup water. Mix well. Cover and simmer 5-7 minutes.
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9Lift up cover, and taste. Rice should be soft and fully absorbed the flavors and juices. If rice is not done, no problem: add another 1/2 cup water, cover and let simmer another 5-7 minutes.
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10When rice is done, keep dish covered and let it stand and rest for about 8-10 minutes before serving. (It is very good if you let it rest for about 20 minutes, with the cover on, undisturbed.) Garnish with fresh parsley.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
