Madrid Mission Bulletin Board

patrick · Posted: Wed May 04, 2005 9:33 am Post subject: Paella!

Here is a recipe I got while tracking. Almost always the person answering the door is in the middle of preparing or cleaning up after a meal... so I just asked them what they were making - explain that I was American and was curious about the dish, and landed several dinner appointments - many of which turned into charlas. Anyhow - here goes:

PAELLA (serves 6)

1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken **, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt
--------------------------------
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops
---------------- OR ------------
2 lb - chopped chicken breast

Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
ENJOY!

JaredWilliams · Joined: 03 May 2005 Posts: 63 Location: Boise, ID

Here's one we made from a couple weekends ago:
http://us.f1f.yahoofs.com/bc/66e149e_M4096efaf/bc/My+Documents/Paella.jpg?bfbRReCBNdNhDirG

The key is getting the short grain rice and of course you need the yellow coloring from Spain to make it look right. Here's a great source of supplies -
www.tienda.com

MattTaylor · Joined: 03 May 2005 Posts: 17 Location: Brigham City, Utah

Patrick,

We had a Spain night for my wife and kids last Friday and I used this recipe for the paella. Turned out great! Thanks!

JaredWilliams · Joined: 03 May 2005 Posts: 63 Location: Boise, ID

I wouldn't put on quite so much tomato sauce. It can color the paella too red and you want a nice bright yellow color to it. There is a yellow food coloring available in Spain (and probably online too) that is made just for getting the paella's color right. Also missing is smoked Spanish paprika and smoked Spanish red peppers (in a jar). Surprisingly, BOTH of these ingredients are not hard to find. They are even at Albertsons here in Boise in the ethnic foods aisle.

E. Grant · Guest

Tomato suace is a regional thing referred to as paella Valeciana- Madrilenos don't use Tomatos, My Wife and I Had Paella with the Mcgirks, two summers ago. Ricks wife is Cristina from Barrio 2 and there were no tomatos. Hers had lots of clams, white fish like cod, muscles and shrimp in addition to the chicken. Taylor Give it a try- By the way my wifes family is from Brigham!

JaredWilliams · Joined: 03 May 2005 Posts: 63 Location: Boise, ID

yep....paella in Spain is like pizza in the USA....there are many different kinds.

E. Grant · Guest

ya and just like piazza I would eat most any kind, so I guess that goes for paella I definatly wouldn't turn it down. There is a restraunt in salt lake called cafe madrid, I have taken several groups of 8 there for paella you have to order it a few days in advance and is somewhat reasonable $20-25 per plate and is definatly all you can eat! so if you come in for conferance or live in the area it is a great spanish experiance!

E. Grant · Guest

Jeredwilliams, I just browsed the tienda site you posted and it looks fantastic! thanks for the tip!

MattTaylor · Joined: 03 May 2005 Posts: 17 Location: Brigham City, Utah

Alright already! No more tomatos in my paella! We are going to try the recipe you suggested Jared.

E. Grant, your wife's family is from Brigham City? I wonder if I know them. Brigham City is a great place to live, except for the fact that there aren't any Spanish restaurants. When I've travelled for work I've tried to look up Spanish restaurants and found some good ones in San Francisco and also in Detroit believe it or not.
_________________
Madrid '89-'91

JaredWilliams · Joined: 03 May 2005 Posts: 63 Location: Boise, ID

When in San Francisco do not miss the Thirsty Bear! Just check out their website... -
http://www.thirstybear.com/

Excellent Spanish cuisine...

E. Grant · Guest

Taylor I found some pics with you in it this weekend of us on our last night in Madrid I will send some to your email. My wifes maiden name is Tingey her brother is Don he works for the city. and lives over by the cemetary 300 n.? my father and father in law are buried there. Where do you live? Lets get some people together and have a pealla BBQ. I saw Lamont Mcphearson over the weekend His parents live in my ward here in in Fruit Heights. Sargents parents are in my stake. I know them well.

ThomasStoddard · Joined: 01 Jun 2006 Posts: 2

Food coloring to make it look yellow?

Obviously you guys don't understand about Saffron. I see it in the recipe which was offered. Saffron is the spice which gives paella the distinctive yellow color. I hope no one is using food coloring.... sheesh..... Shocked

_________________
"I don't know the secret of success, but I do know it is not pleasing everybody." - Bill Cosby

insulhom · Joined: 01 Nov 2006 Posts: 1

If you can't find saffron (of can't afford it) then you can replace the rice, saffron and yellow food coloring in this recipe with two 10 oz packages of Mahatma Yellow Rice. It includes saffron but the rice is a long grain.
_________________
Bruce A. Bradshaw
Laugh and everyone wonders what they missed,
Cry and people call you a wimp,
Smile and the world thinks you're up to something.