Send my your weak, your strong, your paella recipe

Here is one I did for a throwdown last year. Many variables, just do what you like and make sure you have a good absorbing rice and real saffron.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=715388&catid=1

Here is the recipe.

Scallops, Rice, Paella, Richard Fl.

I have been cooking this dish and variations for over 20 years, but this is the first time on the BGE. Will do more for sure. This was prompted by the BGE Aug '09 throwdown where the ingredients were scallops, pistachios, cumin and rice. Like to use chicken drumettes also.




INGREDIENTS:
Step 1
3 3 1/2 Ozs Pkg Spanish Chorizo, Sliced thin on diagonal
1 Large Onion, Diced or Sliced thin then in half, your choice
4-5 Ozs Pickled hot red peppers, diced medium, Peppadew style
1 Tsp Cumin
4 Ozs Pistachios
1-2 Tbs Spanish Saffron
Olive oil to sauté
Step 2
2 Cups Aborio/Valencia rice
Step 3
10 Ozs Can Clam Juice
8 Ozs White Wine, Chardonnay
22 Ozs Chicken Stock
Step 4
6-8 Ozs Frozen Green Peas
6-8 Ozs Conch, Pounded to tenderize and then sliced into thin 2 inch pieces
Step 5
Red Bell Pepper, Top for center, Slices layed on top
12-15 Pieces Fresh Asparagus
Step 6
12-15 Fresh Little Neck Clams
12-15 Fresh Mussels, regular or New Zealand Green Lips
12-15 Shrimp, 16-20 count, may be peeled or not
8-10 Shrimp, 16-20 count, Heads on for presentation, use bamboo skewers to keep from curling.
Equiptment:
16 Inch Paella Pan




Procedure:
Step 1
1 Bring BGE up to 350°F and using a spider in high position, placed the paella pan on spider and poured in 2-3 ozs EVOO to sauté onion and chorizo. Little cherry wood chips for flavor.
Step 2
1 After the onions are translucent add the rice and get coated with oil and drippings from chorizo.
Step 3
1 Add liquid and saffron and bring to a boil.
Step 4
1 Add peas and conch.
Step 5
1 After 15 minutes cooking, add the asparagus and bell pepper.
Step 6
1 20-22 minutes of cooking add the seafood, turning the mussels and clams so when they open the hinge is at the bottom for presentation. When the seafood is done about 10-12 minutes and the liquid is gone, remove and let rest for 10-15 minutes. If the liquid is not gone and the shrimp are done, remove them.
Step 7
1 Enjoy, Served with some Sterling Chardonnay.


Recipe Type
Main Dish, Seafood

Recipe Source
Source: BGE Forum, Richard Fl, Throwdown #2, 2009/08/27

I don’t usually put out a recipe that I haven’t done :ohmy: !
OTOH, my mother-in-law did make this and it was very good
I have it ear marked and want to give it a try meself...So, knowing Mom could make it real good I’ll past it along anyway.
The recipe actually comes from a cook book that was in her kitchen in the recipe cupboard.
It says this is a Spanish dish which Mexicans (guess this explains why it's in the book) have adapted.


PAELLA
(Shrimp and Chicken with Rice)
Dad's kitchen
From The Art of Mexican Cooking. Aaron & Salom 1965
Serves 6 to 8

1 t. chili powder
2-3/4 C. chicken broth
1/2 C. olive oil
3 Med. sized onions, diced
2 chickens, cut (2lb. broilers / fryers)
1/4 lb. ham, diced
2 C. rice
24 (or so) Med. shrimp
12 to 24 fresh clams.
12 thin slices of Chorizo or Italian sausage
4 cloves garlic, crushed
2 to 3 tomatoes, chopped
1 t. saffron
1 t. oregano
1/2 C. dry white wine
1/2 to 3/4 C. each of fresh or fresh frozen, corn and peas
Pimientos
Salt and pepper to taste

1)) Heat the chicken broth and chili powder in a sauce pan. Bring to a boil, the low simmer.

2)) Heat the oil in a heavy casserole or Lg. sauté' pan, add the onions and sauté' to a good sweat. Add the chicken and brown on all sides.

3)) Add the ham and rice. Once the rice absorbs the oil, add 1 C. of the hot broth. When the broth is absorbed, add another cup of broth. Reduce the heat to Med. low and continue to simmer until the chicken and rice are "nearly" tender.

4)) Add the shrimp, clams and sausage, cover and simmer for about 10 minutes.

5)) In a muddler: Blend together the garlic, saffron, oregano and remaining broth. Strain this liquid into the casserole, add the wine, corn, peas and salt and pepper to taste. Mix through and heat thoroughly (about 5 - 10 minutes)
Decorate with pimiento slices