Paella Valenciana

Paella Valenciana 

(this recipe will create a 26” paella, enough for 12-14 people)

To a large stockpot add:

12-15 cups vegetable stock

4 cups chicken stock

2 tsp saffron, ground with a mortar and pestle

1 medium onion, peeled and cut in half*

2 TB smoked sweet paprika

5 bay leaves*

1TB kosher salt

4 TB finely chopped fresh parsley

2 TB finely chopped fresh thyme

1 TB finely chopped fresh rosemary

1/2 cup dry white wine

Simmer, covered, until onion is soft and translucent.  Keep the stock covered and at a low simmer until you begin to prepare the paella.  However, the stock should be boiling hot when you are ready to add it to the paella pan, so remember to adjust the heat accordingly before you are ready to add the stock.

Using seasoned wood or hardwood lump charcoal, build a fire hot enough to maintain a rapid simmer once the stock and rice is added to the pan, but not so hot that the stock evaporates faster than the rice can absorb it.  The latter will result in a burnt paella.  Achieving (and maintaining) the right temperature of the fire can be the trickiest part of the entire cooking process.  However, don’t let this deter you from attempting to make this fantastic dish over an open fire; the result is phenomenal. 

We lay lengths of rebar (three vertically, and two horizontally) across the opening of our fire pit, and then rest the paella pan on the top two lengths of rebar. 

To the paella pan add:

1/4 cup olive oil

1 large onion, finely chopped

Sauté for a minute and then add...

8 large cloves of garlic, minced

Sauté for a minute and then add...

15.8 ounces dry-cured chorizo, sliced rounds

6 chicken thighs, cut into bite-sized pieces

Sauté for 3-4 minutes and then add…

1 pound fresh green beans, halved

Sauté for 3-4 minutes and then add…

Stir contents together and then add to the paella pan…

12 cups of boiling hot stock (*minus the onion and bay leaves)

4 cups (equivalent to two pounds) of Calasparra rice.  Sprinkle the rice in the pan to help evenly distribute it.  Allow the mixture to simmer for 3-4 minutes, without stirring, before adding the remainder of the components.

Beyond this point, it is forbidden to stir the paella!  Stirring will prevent socarrat from forming on the bottom of the pan, which is key to adding a depth of flavor to your paella that cannot be obtained any other way.  Socarrat is a thin layer of rice on the bottom of the pan that becomes caramelized and crispy (not burnt), and is quite delicious.  Again, have a fire hot enough to maintain a rapid simmer but not so hot that the stock evaporates faster than the rice can absorb it. 

You’re now ready to assemble a visual masterpiece!  Add to the paella pan, distributing evenly, one ingredient at a time:

14-ounce can of artichoke hearts, plus brine

Fresh-squeezed juice from one lemon

8-ounce jar of roasted piquillo pepper, cut into strips

14-ounce can of white beans

10-ounce jar of Manzanilla olives, stuffed with pimento

Thinly sliced lemon rings from one lemon

2 dozen large shrimp, peeled and deveined

Cover the paella pan with foil and allow paella to cook for 20-25 minutes.  Then, taste rice for doneness.  If the rice is nearly done but a fair amount of liquid remains in the pan, let the paella finish cooking uncovered for roughly another 10 minutes.  Conversely, if too little stock remains, add more hot stock (as much as you feel is necessary), re-cover, and cook until rice is done, checking frequently.

Serve with lemon wedges, a sliced, warm baguette, and Verdejo wine.  

Enjoy!