Classic Paella is a Valencian rice dish from the southeastern coast of Spain. This ancient rice dish has evolved to become a symbol of Spanish culinary experience with each region adding meat ingredients, customizing the entree. Yvon demonstrates his popular Paella, a staple at the Leroux Creek Inn and Vineyards.
1/2 cup extra virgin olive oil
1/2 medium white onion, diced
1/2 medium red onion, diced
4-5 garlic cloves, diced
1- breast of chicken, cubed (1/2 pound)
1- shoulder blade pork steak, cubed (1/2 pound)
1- red bell pepper, cubed
1- can, aritichoke hearts or bottoms, chopped
1- can of crushed tomatoes
2 cups rice, (Matiz Bomba Rice)
4 cups, organic chicken broth
1 tsp, sweet smoked paprika
1 pinch, saffron threads
1 dozen- little neck clams
1 pound jumbo shrimp
1 pound seafood combination (calamari, muscles, crab meat)
1 cup, frozen peas
1/2 pound, churizo sausage sliced
Heat the olive oil over a medium high heat in a Paella Pan or a large frying pan.
Add the chicken and sear on all sides, remove to a plate.
Add the sliced churizo sausage and brown sides, remove to a plate.
Add diced onions, stir fry for 5 minutes.
Add bell peppers and continue cooking 3-4 minutes.
Add artichokes, tomatoes and garlic cloves and continue cooking 4-5 minutes.
Add the rice to the “Sofrito” mixture, make sure the rice is coated in the pan with the vegetable mixure.
Gently add the chicken stock and saffron to the “Sofrito” mixture, making sure that the liquid is evenly distributed with the rice, let cook for 10 minutes.
Add the chicken and churizo back into the pan, once combined, add the seafood into the pan and gently insert into the mixture. Cook an additional 10 minutes or more to accomplish the Soccorat which is caramelization on the edges and bottom of the pan. Remove from heat, cover for 10 minutes to let the Paella set, serve.