step 1
Ingredients
Paella Spice
4 tsp cumin
4 tsp smoked paprika
2 tsp turmeric
2 tsp ground coriander
1/2 tsp saffron threads (optional)
5 Tbsp olive oil
1/2 tsp saffron threads (optional)
Everything Else
Instructions
for the spice, grind all spices together with a mortar and pestle.
you have now done the spice.
for the sofrito, chop peppers and onions and blend together in a food processor. heat 2 Tbsp of olive oil in pan. add garlic and saute until slightly browned. add pureed veggies and paprika. let simmer and stir frequently. add white wine and 1/4 tsp of saffron if using. simmer 15-20 minutes or until it has reduced by half. (you can make this ahead and keep for 2 days in the fridge.)
in a separate sauce pan, heat the stock and add 1/2 tsp of saffron threads. let this simmer on low.
this is the part when you should preheat the oven to 450F, but resist the urge to use it.
heat the paella (pan) on medium to med-low heat. (ps this should measure 12″ across, or you’ll be swimming in paella.) add the remaining 3 Tbsp of oil and 3 Tbsp of garlic. saute 2-3 minutes. add the chorizo. smellin’ real good now, huh? cook for 4-5 minutes or until the fat is rendered and chorizo is slightly browned.
VERY important – constantly turn the pan IF heat isn’t evenly distributed. do not stop doing this the entire time.
season the fish (cut into chunks) with salt and pepper. add to pan and saute 2-3 minutes, on all sides.
ok, take a deep breath. add the rice. stir well and saute for 2-3 minutes until you see the outside getting just slightly translucent. look through the rice, into its soul. ask it, silently- what do you want, rice? what is it that you want from me?
no matter what it says, give it the spice next. all of the spice. stir well and coat. now add the sofrito. stir enough to spread evenly and let it all settle in before bringing to a boil. let it boil for a few minutes before reducing the heat and keeping the paella at this almost boiling point. bring your face close to the paella often. do not burn the paella. do not burn the paella. do not burn the paella.
keep turning the pan.
arrange your chosen mariscos (seafoods!) in a pleasing pattern. this might be the only satisfying part of your experience, so enjoy it. they should resemble synchronized swimmers in a pool of wonderous sofrito beauty.
keep turning the pan.
cook until it feels right. all water should be absorbed. the paella should be thick, the rice healthy. the mariscos opening their hearts to you. IF you must, put into the oven. regardless, just before you are ready to turn the stove off, turn up the heat to medium high. listen for the crackling rice on the bottom to crystallize. this is a HUGE risk but it is the most sacred part of the paella, the socarrat. you must try.
Helpful Tips
<3L.
family
I couldn’t refrain from commenting. Well written!