Paella Valenciana:



"Platinum Chef" Noah Zark was at his creative best again today, this time making "Paella Valenciana, named after Valencia, Spain where paella originated because of the short grain rice used in it.

The dish above contains 12 oz of arborio rice because here in north central PA we can't get the Spanish short grain rice that's conventionally used. Arborio is short-grained Italian rice typically used in risotto and it serves very well in paella.

Other ingredients: Chicken tenderloins, chorizo, beef top round, jumbo shrimp, fake crab, peas, sauteed onions, crushed garlic cloves, chicken stock, white wine, brown sugar, lemon zest, and olive oil to start it all out. Time, start to finish -- 60 minutes, including the last 20 of them in the oven at 350F to finish. The cast iron Lodge pan is 15", and with three of us there was only enough left over to fill a large Cool Whip container about 3/4 full.

Dessert was a scoop of vanilla bean ice cream with fresh sliced strawberries, and whole blackberries and raspberries with a shot of whipped cream on top.

Noah

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Why, that looks even better than the take-home pasty that's on my dinner menu, from the local place Paladin85020 recommended a few weeks back. And, sans screaming kids! How about a recipe?

Man, that looks good!

Recipe please...........

I'll Take it....
Email and PM to follow

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SWCA #2306
DAV in honor of POP

Is that REAL fake crab?

That's not crab....it's Krab.

That looks really good, I can see why it disappeared.

I used to love visiting Palma de Mallorca when I was in the Navy doing Med cruises. Good food, including paella, fresh sea urchins, strawberries and cream, Sangria and touristing women from all over Europe.

Good thing I was only 18 years old, I would have difficulty living that fast these days!

bob

AHHH.. I see I was not the only one enjoying Palma..
and a few other interesting places..
Med cruise 1968.. Little Rock.CLG-4 Com 6th Helo Crew..

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DAV in honor of POP

Recipe:

Ingredients:

* 4 ounces extra-virgin olive oil
* 2 links Chorizo sausage, cut in chunks
* 6 ounces chicken breast or tenderloin, cut in chunks
* 1 6 oz beef round steak, cut in chunks
* 4 garlic cloves, chopped or minced
* 2 bay leaves
* 1 onion, julienned or chopped
* 8 ounces white wine
* 1 tomato peeled, seeded, and chopped
* Pinch saffron (12 to 15 threads, put in 1/2 cup boiling water for five mins, then add water and saffron to the mix.) $15 a jar for McCormick brand at Wal-Mart, enough for 5-6 paella.
* 1 teaspoon kosher salt
* Freshly ground black pepper, to taste
* 12 ounces uncooked arborio rice
* 16 ounces chicken stock
* 1 tbsp brown sugar
* 6 ounces peeled and deveined frozen jumbo shrimp (about 12-16)
* 4-6 ounces of "leg style" fake crab meat (pollock), cut in chunks
* 4 ounces cooked green peas
* lemon zest, to taste



Directions

Preheat oven to 350 degrees F.

In a saute pan on medium heat add 1/2 cup water and cook chorizo chunks for 10 mins, covered, turning once. Reserve on warm or low.

In a saute pan on med/low heat with 1 tbsp olive oil cook the chicken chunks. Sprinkle a little lemon-pepper seasoning on one side. Cover. Turn once when nicely browned. When the oil becomes absorbed, add 1/2 cup water to the pan, and recover, reducing heat to low.

Thaw shrimp in a bowl of cold water in the sink, with a slow stream of cold water running in the bowl. This will take 5-7 mins.

In a paella pan, heat the olive oil and add garlic, bay leaf, and onions. and beef round steak chunks. Saute until onions are transparent, turn beef once. Add white wine, tomato, saffron, salt, and pepper. Bring to a boil for 3 minutes. Then, add rice and chicken stock and bring to a boil. Add brown sugar. Fish out the bay leaves and discard. Then cover the paella pan with foil and bake in oven at 350 degrees for 20 minutes.

In the same saute pan used for the chorizo, put in 1 tbsp of olive oil on medium heat and add the beef round chunks. Cover for 5 mins, then turn the beef once. Recover for another 4-5 mins.

After the paella has baked in the over for 10 minutes, remove from oven and place on the rice the chicken, chorizo, beef chunks, shrimp, and fake crab "leg" meat. Sprinkle on cooked frozen peas for color. Recover the paella and return to the oven for another 10-12 mins. Remove from oven, allow to recover 2-3 mins while the pan is still covered with foil and you're rounding up the diners. Place paella on the table and uncover, add zest, say the blessing and tuck in.

Noah

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Thank You, Noah!

I'll look forward to giving your Paella a try.

Valencia also gave its name to an orange.

Boy, that looks good!

T-Star

Allez Cuisine!

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Don't need no stinkin' sigline

You definitely advance to the next round with that dish.

Looks great!

Mr. Zark, you are a gentleman and a scholar! Please consider your recipe stolen, although I did give you credit when I copied it to my personal recipe book.

Seriously, thank you for the recipe, that is my kind of dish. Unfortunately, wifey is a meat and potatoes kind of girl.

The Highlander

Looks suspiciously like Jambalya to me
But I AM gonna give it a go-it DO look tasty.

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Yum...

What time should we come by!

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God loved the world so much He

My late wife's oncologist was a Spaniard. He insisted that the really important part of a paella is the rice. He and I talked cooking a lot.

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Oh well, what the hell.

Exactly. It's the spanish version with peas and saffron. I use Uncle Ben's Converted rice.

I make my paella with celery, bell peppers and shrimp stock. Costco has a paella mix containing mussels, shrimp, bay scallops and squid that I use. I made a fusion batch of jambalaya/paella last week that was the best I've ever eaten. Crawfish etoufee last night that was just as good.

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[QUOTE=The Highlander Unfortunately, wifey is a meat and potatoes kind of girl.

The Highlander[/QUOTE]

I love paella, neighbor!
Nudge, nudge..

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Diddums

Thats a mighty fancy stew.

To a girl I once met in a club, too.

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Diddums

When do we eat?

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NULLI SECUNDUS

I dunno,five year old stew?

Rabbit is the traditional meat in Paella but it's usually substituted with chicken. Stick some clams, mussels and squid in too.

Long's you have saffron- a MUST- shell fish, sausage and a meat or two there is no definitive recipe for paella. That's it's beauty. Infinitely variable. I like to substitute lamb or chevon for the beef. Looks tasty, although I'd forego the faux-crab I believe.

I cook a Paella a couple of times a year. I use shrimp, mussels, clams, chicken, and pork along with the rice, vegetables, capers, olives etc. The trick is to get the rice right, not mushy, but not crunchy either. I do use real saffron expensive but it doesn't take much and really adds flavor.
here are a couple:

Attached Images

	2013 paella Rosatti.jpg (109.0 KB, 19 views)
	paella sept 4.jpg (101.0 KB, 14 views)

I loves me some paella. But somehow, the beef in the OP's recipe strikes a jarring note. I don't know why; I like beef, from cecina to ribeye. No reason it shouldn't be good in paella. Maybe it's a color thing. Pork, no problem.

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The Stevens photo looks like some happy guys anticipating the eating.I bet there was not much left!
Ah,rice,like the Chinese I was raised on it,eating it daily when younger.Nothing like it with gravy,field peas,Lima beans,collards,tomatoes stewed,barbecue hash,perlo (pilaf to the Northerners),chicken bog,and jambalaya.Carolina Gold Rice made South Carolina one of the wealthiest states before the late unpleasantness.