Home Chef Extraordinaire!
Darryl Paulsen’s Spanish Paella:
Pinch of kosher salt, to taste
Coarsely ground pepper, to taste
Extra-virgin olive oil, as needed (Darryl uses lemon-pressed olive oil)
1 medium sweet onion, finely chopped
4 miniature sweet peppers, finely chopped
1 garlic clove, finely chopped
½-to-1 tsp. sweet smoked paprika
2 oz. (60 mL) white wine
3 large chorizo sausages made with Spanish-style smoked paprika (total weight, about 6 oz. or 170 g)
2 c. arborio rice (Darryl uses Calasparra-brand rice from Spain)
One 14-½ oz. (398 mL) can diced tomatoes with juice
About 1 qt. (1 L) chicken broth, as needed (Darryl also adds a little Better than Bouillon-brand chicken concentrate, for extra flavor)
1 tsp. saffron
1 tbsp. finely chopped fresh thyme leaves
1 tbsp. finely chopped Italian flat-leaf parsley
A handful of frozen green peas, to add color
1 lb. (454 g) large, raw prawns, shelled, deveined, and butterflied (see Further Note)
12-to-15 butter clams, in the shell
Extra-virgin olive oil, as required for garnish
Chop onions, peppers and garlic together (see Note). Slice sausages into bite-sized chunks. Rinse arborio rice in sieve until water runs clear (Darryl didn’t rinse his rice; I prefer to). Strip thyme and parsley leaves from stems, chopping leaves together to make about 1 tbsp. each; discard stems. You are now ready to begin!
|Standard Paella pan: Darryl used a much smaller skillet!|
|Have all ingredients measured, trimmed, and ready.|
|Darryl’s plug for Better-Than-Bouillon: “Great in mashed|
potatoes!” he says. “And in rice!” says Judy.
No, Dollinks, no one’s being paid to say this!
|Darryl stems fresh thyme ...|
|And parsley leaves.|
|He chops sweet onions ...|
|And an equal amount of miniature sweet peppers.|
|He uses sweet, smoked Spanish paprika.|
|And large, fresh or frozen prawns ...|
|Which he butterflies. The traditional clams come later.|
|He slices chorizo sausage into chunks ...|
|And chops the chicken thighs.|
|The cutting board gets a thorough scrub after this!|
|Saffron goes into this dish ...|
|As well as arborio rice from Spain.|
|Darryl’s Paella requires 2 oz. of wine: |
We require more!
|Darryl uses the Agrumato brand of |
olive oil, available on
amazon.com or at www.tienda.com
|Judy: Ready to assist at a moment's notice!|
Mandy wanted to help, too - but
missed the opportunity.
|Heat the olive oil on medium-high. This versatile|
skillet goes from stove-top to oven to table.
Lightly season chicken thighs, sautéing in extra-virgin olive oil until no “pink” remains. Remove chicken from pan and set aside. Deglaze pan with white wine.
Add onions, peppers, and garlic together with paprika, sautéing until onion appears translucent and peppers are softened.
|The aroma will drive you wild! |
|Judy busies herself outside the kitchen.|
|Stir in arborio rice ...|
|Tomatoes, tomato juice, and chicken.|
|Darryl samples the dish to adjust the seasoning, if needed.|
|Continue adding broth slowly, as required. The process|
of adding broth on stove-top takes 20-to-25 min.
When rice starts to taste chewy, but not fully cooked, transfer skillet to oven, continuing to add broth, test, and stir a further 15-to-20 min.
|Into the oven it goes!|
When rice has absorbed most of broth, stir in peas. Briefly remove skillet from oven and decorate with butterflied prawns and frozen clams. Return to oven a further 10 min.
|Under Judy’s watchful eye, our Paella is headed for success!|
|And so we wait. And wait some more.|
|Darryl tests clams for doneness after 15 min. He|
decides to give the dish a few minutes’ extra time.
|Darryl again tests the Paella for doneness - almost!|
|And out it finally comes! Chicken, clams, sausages, prawns!|
|Was it worth the wait? Absolutely!|
Note: The onion, pepper, garlic, and tomato mixture is known as sofrito - a Spanish tomato sauce made with olive oil, paprika and seasonings. There are many versions of sofrito, each crafted to the taste of the chef.