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post #1 of Old 01-20-2014 Thread Starter
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Paella recipes

I'm going to get it started, as some have promised their recipes. We've found that Paella is a great onboard dish. It's essentially made in one pot (paella pan) and is incredibly versatile.

For starters, you need the pan. We have a 13" ceramic coated pan that fits perfectly on the largest burner in the galley. A traditional pan is steel, but ceramic will prevent rusting aboard. It will feed 3 to 4 people as a single dish.

The first big tip is to prep everything before you start and put the ingredients in little cups or bowls.

Second tip is that good ingredients matter. Bomba rice is expensive, but makes a huge difference. You just can't use sticky rice. We also order a supply of good Spanish saffron and paprika and keep these all as staples. Other than the broth to rice proportion, just about any ingredient can be exchanged or altered in quantity to taste.

Here's a recipe to get us started:

4.5 cups of broth (can be half water and half broth)
pinch of saffron threads
8 slices of chorizo dry sausage
1/4 cup of olive oil
6 garlic cloves, finely diced
1/2 medium onion, diced
2 plum tomatoes, diced
1 tbs parsley
Pinch of red pepper flakes, optional
Kosher salt
1.5 cups Bomba rice
Paprika (smoked or sweet to taste)
6 garlic cloves, whole
1/4 cup of frozen peas
4 to 6 large shrimp, peeled with tails on
4 large scallops
6 to 10 litteneck clams
Dozen (approx) green beans and/or baby asparagas
Dozen (approx) julienne strips of roasted red pepper
1 lemon, cut in wedges

Optionally, you can warm 4.5 cups of broth in a pot with a good pinch of saffron, but let threads soak in cool broth if you don't want to use another pot.

Warm pan on Med heat and sweat the chorizo to extract oils into pan, then remove.

Add olive oil and onion, saute until beginning to soften. Add diced garlic, tomato, parsley and salt and cook for 15 minutes, until dark red and well incorporated. This is the base for the paella. If it dries while cooking, add water or oil. Also, add enough salt to taste to flavor entire dish, not just this base. If you like spicy food, add a pinch of red pepper flakes. You can make this part ahead of time and let sit in pan, until ready to finish the dish.

Over med-high heat, add rice and stir for 2 mins, until rice is opaque.

Add broth and level rice around pan. Lightly dust the whole garlic, peas, shrimp, scallops and clams in paprika and evenly distribute. Do not stir rice from this point forward. Bring broth to a good simmer, adjust heat as necessary.

As broth begins to absorb in the rice, place green beans or asparagas and roasted red pepper in spokes along the top, and slide chorizo slices evenly into the rice around the dish.

When liquid reduces to top of rice, lower heat. It will take approx 10 more minutes from this point. You can cheat and pull some from the side of the pan to see if liquid is absorbed. When finished, remove from heat and cover with a clean towel to rest for about 5 mins. (Clams should all be open. If some did not, they were probably dead and should be discarded)

Top with lemon wedges to be squeezed over individual portions, as you serve them. Dig in !!

(optionally, you can try to turn the heat up to high at the last minute, to toast the bottom of the rice, although, you risk burning it as well. It's nice to have a little caramelized crunch along the bottom, but its not necessary)

I do not profess to be an authentic Spaniard, so I'm dying to hear some more recipes.


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Jeanneau 54DS

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