RECIPE: traditional Basque paella

RECIPE: traditional Basque paella

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by KTVB

KTVB.COM

Posted on May 17, 2013 at 6:37 PM

Updated Tuesday, Nov 19 at 12:47 PM

BOISE -- Outside the Basque Market Tony Eiguren cooks up the traditional Basque meal paella.The rice dish is made out seafood and other meats.

Here's the recipe courtesy of the Basque Market:

Mixed Paella

1/8 c olive oil
1 medium onion – diced
3 cloves garlic minced or chopped
1/2 c green pepper – diced
1 T smoked paprika
1/2 c white wine
Salt
1/4 cup pimentos – diced
1 cup vegetables
1-2 c pre-cooked meat (chorizo, jamon serrano, chicken, use your imagination)
1 lb seafood (shrimp, mussels, clams, cod)
If they are female mussels, debeard them as well so they’ll feel better about themselves.
2 c rice (Valencia rice…we sell here at the market)
6-7 c chicken broth simmering
8-10 strands saffron

Heat up broth with saffron on back burner to a low simmer.

In a paellera (paella pan) for 8 people, heat oil and sauté onion on med heat until golden (about 10 min). Add meat and peppers and saute until meat is heated through. Add garlic and smoked paprika, stir 1 minute. Add rice and mix until all grains are coated. Add wine and boil until almost dry. Add 6 cups of broth, stir and bring to a simmer. Allow it to simmer for about 10 minutes. Nestle seafood into the rice and top with pimentos and vegetables. Allow it to simmer for about 10 minutes more, adding additional broth if rice becomes dry before the rice is cooked through. Simmer until all broth has been absorbed and rice is tender.  Remove from heat and let paella rest for 10 minutes before serving. Serves 8-10 people.

When adjusting for more or less servings, you can usually figure about 4 people to each cup of raw rice, and nearly 3 times the amount of broth as rice. If you cover your paella and place it in the oven to cook, you will need to reduce the amount of broth to 2 times the amount of rice. When a paella is cooked completely on the stove top, you lose a fair amount of liquid in the broth to evaporation, which increases the intensity of the broth and thus the paella.

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