Passion for Paella

Monica H

By
@MonisiaH

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.


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Comments:

Serves:

2-4

Prep:

15 Min

Cook:

45 Min

Ingredients

1 c
rice
3
links, chicken sausage
3
links, mild italian sausage
1
yellow onion, diced
3
garlic cloves, diced
1
celery stalk, diced
1/2 c
green beans, finely diced
1 Tbsp
olive oil
3
roma tomatoes, diced
2 c
beef broth
2 1/2 c
water
1 1/2 Tbsp
saffron
1 Tbsp
paprika
1 Tbsp
oregano
1 tsp
parsley flakes (dried)
1 tsp
fresh, chopped parsley (for garnish)

Directions Step-By-Step

1
Season 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.
2
Slice up all the sausage links and sautee until browned. Set aside. (While this is sauteeing, dice up the veggies, all very finely).
3
Remove 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.
4
Add celery and green beans. Sautee another 5-7 minutes until it veggies start to become soft.
5
Add 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).
6
Slowly 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.
7
After 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
8
After 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.
9
Lift 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.
10
When 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.

About this Recipe

Course/Dish: Chicken, Other Main Dishes, Pork
Hashtags: #sausage, #paella, #Spanish