Paella de mi Familia Pasada
CATEGORIES
INGREDIENTS
  • Cooking Time: 30 minutes
  • Servings: 6-12
  • Preparation Time: 30 minutes
  • Extra virgin olive oil for paella pan
  • 6-8 garlic cloves, crushed
  • 1 large onion, diced
  • pork or hard sausage (chorizo), cut into chunks
  • chicken breast, cut into chunks
  • 1 large tomato, diced
  • 2 tablespoons or 2 packets of saffron
  • pinch of salt
  • 1/2 cup of Uncle Ben's converted rice per person (Do not use more than 6 cups of rice for large paella pan)
  • 1.5 cup of hot water or hot seafood broth per 1/2 cup rice used
  • Any combination of seafood: clams, mussels, crab, lobster, shrimp, scallops
  • 10 oz box of frozen peas
DIRECTIONS
  1. In large paella pan, heat oil. Saute onion and garlic in large paella pan. Fry up pork and chicken chunks. When beginning to brown, carefully add diced tomato.
  2. Add rice a little at a time and brown the rice. Keep stirring. Add saffron and salt. Add 1.5 cups of hot water per 1/2 cup of rice. Bring to boil.
  3. Carefully add selected seafood (except shrimp). Turn down heat. Carefully add shrimp and cover with waxed paper and cook until done. Approximately 20-25 minutes.
RECIPE BACKSTORY
Originally introduced to me by great Aunt Angie Vives (by marriage) at her home on Long Island in 1991. It was cooked outdoors in a huge cast iron pan over a gas pit. I immediately wanted to learn how to make it. So many paellas later...this is our favorite, traditional and simple.