#AbuelasPaella

Hey guys welcome back! Today we are going to talk about a dish which is very popular in almost every party in my house, because it is a large portioned delicacy. Paella! Paella originates in in Valencia in Eastern Spain which is one of the largest natural ports in the Mediterranean which is the highest rice producer in Spain for over 1200 years. Paella consists of many recipes and seasonings all due to personal taste. For example, some enjoy eating the paella with seafood and others enjoy it with many types of meats. Sadly, I don’t believe my abuela (grandmother) can make this but I will still title this blog #AbuelasPaella.

ENJOY!!!!

How to make Paella:

·      Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

·      Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

·      In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

·      Cook's note: The ideal paella has a toasted rice bottom called socarrat.

·      Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

·      Spice Mix for chicken:

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered

Recipe form: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-paella-recipe.html?oc=linkback