Tuesday, May 19, 2009
Tempt My Tummy Tuesday - Paella
There are few things that bring family and friends together as well as food. Steeped in tradition and rich with history and flavor, recipes are handed down from generation to generation and shared with those we love. We all have treasured memories in which we have enjoyed delicious food and wonderful company.
Recipes are also passed from region to region, both in the US and in other countries. I was very fortunate to have been sent a newly published book by Folkheart Designs called "Spanish Cuisine One Region at a Time: Catalonia" by Eduardo Balaguer.
Chef Eduardo Balaguer's catering company Venga Paella participated in the 2008 Napa Sonoma Wine Country Film Festival. He demonstrated his delicious Paella to those who attended the festival’s special Paseo de Espana day, which featured the films, foods, and wines of Spain. He has also been featured on San Francisco’s “View from the Bay” afternoon program on ABC TV.
Eduardo's culinary talents dazzels dinner guests with the extraordinary flavors of his Paella and sangria and also with the food lore of his beloved Spain.
As a special event for this week's "Tempt My Tummy Tuesday", I am pleased and proud to showcase Chef Eduardo Balaguer's Spanish Paella, which I myself cooked just last weekend using his recipe. My family was astonished that I had created such delicious fare, and I consider it to be a long-term family favorite. The Book "Spanish Cuisine One Region at a Time: Catalonia" is available at Folkheart Press. This 20 page e-book celebrates Barcelona Paella. Barcelona Chef Eduardo Balaguer's book includes recipe and cooking tips and is just $5.95
Serving size: 6-7
• 1.5 pounds grass fed organic chicken thighs and or legs
cut into 8 to 10 pieces
• 1 pound shell on shrimp or prawns
• 1 pound squid (cleaned and cut into 1/2-inch pieces)
• 1/2 pound mussels (scrubbed)
• 1/2 pound clams (purged of sand)
• 1/2 onion (chopped)
• 2 cloves garlic (minced)
• 1 1/2 red bell pepper (chopped)
• 6 ounces of tomato (peeled, seeded, and chopped)
• 2 tablespoons extra virgin olive oil
• 10 threads of saffron (toasted and ground)
• 1 teaspoon sweet paprika
• 6 cups chicken broth
• 2 pinches fresh ground pepper
• Salt to taste
• 3 cups short grain rice
• 1/4 bunch flat leaf parsley (chopped)
• 8 ounces of Spanish piquillo peppers (julienned)
•Season shrimp and chicken generously with salt.
•Place paella pan over med-high heat and add 1 tablespoon of olive oil.
•When the pan is hot add the shrimp and cook about 2 minutes on each side or until pink. Remove and set aside.
•Add 1 tablespoon olive oil and chicken into pan and cook until browned(about 5 minutes).
•Add squid and cook for about 3 minutes. Remove and set aside.
•Reduce heat to medium and add 1 tablespoon of olive oil, when the pan is hot add chopped onion and cook until slightly translucent; then add the garlic and red bell peppers and a pinch of salt. Cook for about 5 minutes. Stir to avoid any burning).
•Add tomato to pan and cook for another 10 minutes. Note: Do not let the tomato burn. Add water if necessary.
•Add all of the meat and seafood (except shrimp) to pan.
•Add 6 cups of simmering chicken broth to pan (keep 2 cups set aside to add later if necessary), bring pan to a boil.
•Add paprika and saffron and mix in well.
•Add salt to taste.
•Add rice and mix well to distribute only; then stop stirring.
•Cook on high for 10 minutes.
•Add peas, shrimp, and piquillo peppers arranging as desired on top of rice.
•Reduce heat to low and cook for 5-8 minutes or until rice is al punto.
•Remove from heat source and cover for 5 minutes.
•Sprinkle parsley over paella and serve!