Recipe 4 - Provencal Paella
June 14, 2004
Before you dismiss this hybridized French-Spanish
"oxymoron", think of the proximity of these two countries, as well as the shared
climates and therefore ingredients. While the dish is firmly rooted in
Spanish tradition, the colors and flavors evoke the bright, sunny pallet of
Provence. For purists, this dish may be
cooked over an outdoor grill. To simplify the process, it may be prepared
indoors on a standard stove top, finished in the oven. If you don't own a
"Paellera" (the pan for which the dish was named for), you may substitute a wok
or sautÈ pan.
Preparation tip: Read through the entire
recipe and prepare the ingredients, establishing a mis-en-place (everything in
its place, ready to go!!!).
Assembled in a 10 1/2" Paellera; recipe
yields 3-4 main course portions, or 8-10 tapas portions.
2 1/2 cups chicken stock
1/2 cup dry sherry or dry white wine
pinch of saffron threads, crushed
1/8 cup olive oil
1/2 lb. Spanish chorizo sausage, skinned and sliced
into 1/3" thick coins
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
20 pitted kalamata olives, sliced in
half
20 pimento stuffed manzanilla olives, sliced in
half
1/2 cup chopped Italian parsley, divided
use
1 cup Bomba rice* or Arborio as a
substitute
1 teaspoon smoked sweet pimenton* or sweet paprika
as a substitute
ground black†pepper, to taste
*available where Spanish products are
sold
Vegetarian version: Use vegetable
stock, and substitute thickly cut mushrooms and/or 1" cubes of eggplant for the
chorizo.
Preheat oven to 450 degrees.
Heat the chicken stock, wine, and saffron in a
saucepan until simmering. Reduce heat to low and keep warm.
Heat paellara over medium heat. Warm the
olive oil, and sautÈ chorizo for 2 minutes. Add the onion, pepper, and
garlic. SautÈ until the onion is slightly translucent, and the mixture
smells aromatic. Add the olives, 1/4 cup chopped parsley, pimenton,
pepper†and rice. Stir the mixture to incorporate all ingredients and
coat the rice with the olive oil and rendered fat in the pan.
Add the warm stock mixture, increase heat, and boil
gently for 5 minutes. Transfer pan to oven, and bake uncovered for 12
minutes. Remove from oven, cover with foil, and let the rice "rest" for 10
minutes. Uncover rice dish, sprinkle with remaining 1/4 cup chopped
parsley and ground pepper, and serve family style directly out of the
pan.
Don't forget the aioli and crusty bread, and of course a great Rioja!
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