Why would I? For a mere 15-20 Euros, I could go to any one of a thousand nearby bars and restaurants and just buy one. For the same reason, I never learned to make deep dish pizza during the years I lived in Chicago or a pick-up truck back-window gun rack during the years I lived in Pennsylvania .
But when I left Spain to live in another country, I realized that this chink in my cooking armor needed to be patched. So I arrived early to a lunch being hosted by a Spanish friend and took careful notes.
PAELLA– Stock (fish or chicken)
– Meats and/or fish (prawns/calamari, ribs, chicken, rabbit, pork chops, chorizo, etc.)
– Vegetables (onions, tomatoes, garlic, green beans, butterbeans, etc.)
– Saffron, garlic, salt
– Approx. 1 c. rice per personStep 1: Saute ribs, chicken, rabbit, pork chops, chorizo, etc.
Step 2: Saute and salt onions, tomatoes, garlic, green beans, butterbeans, etc.
Step 3: Add water till it reaches half way up the meat. Turn flame to high and cook until water nearly disappears (approx. 30 minutes).
Step 4: Add rice and sauté.
Step 5: Add 2 c. stock per each 1 c. of rice. If using bomba rice, then 2.5 c. stock per each 1 c. of rice. Stock should cover the rice.
Step 6: Add saffron or tumeric (dissolved in glass of water or stock).
Step 7: Bring to boil, lower flame to medium and leave untouched until syrupy and dry-ish (approx. 25 minutes).
Step 8: Add prawns, clams/mussels and calamari during the last 10 minutes.
