It all started on the Cabin Heating thread. Someone suggested that McNaughty should stay warm by cuddling a hot matador. I wondered off topic by talking about my Paella recipe, and it was requested by McNaughty. So here it is.
PAELLA VALENCIANA (from “Cooking Afloat” circa 1965) Yacht “Artemisa”- Sr Don Javier de la Rosa
450g Rice 700g Chicken (uncooked) 250g Calamares 250g Peas or French beans 250g Tomatoes 120g Onions 3 Cloves Garlic 250 ml Olive oil 50g tinned Pimentos Water (or fish or meat stock)- 2 x volume of rice. Salt, pepper, paprika and a pinch of saffron. Can add shrimp, mussels, clams.
Put a Paella pan on the fire with a pinch of salt and the oil. When it is really hot, add the chicken cut into pieces. When this begins to brown, add the well chopped onions and the garlic. (+chorizo) Stir for a few minutes, and then add the tomatoes and pimento. When the tomatoes are cooked, add the calamares/ octopus. Season with salt, paprika, and pepper. Add the water or stock and allow to cook for 10 minutes. Then add the rice and cook over a hot flame for 12 minutes.
Before it starts to dry, add the shrimp. As soon as it starts to dry, turn the heat down low and cook for 3 minutes more. Then remove the dish from the fire and let it rest for 10 minutes before serving. Garnish with the toasted pimentos. Hint- the heat of the fire should stir the rice instead of the spoon. Add lemon juice when starting to cook the rice to prevent sticking.
That’s the original recipe. I have added one Chorizo (about 12cm length), cut into thin slices. Shrimp=Prawns I like it with heaps of lemon juice and sweet Hungarian paprika
Good choice on the chorizo...
Does it say the best rice to use? I thought Aborio was normally used with a paella, but this recipe seems too quick for that rice to really absorb all that moister.
Select to expand quoteToph said..
Good choice on the chorizo...
Does it say the best rice to use? I thought Aborio was normally used with a paella, but this recipe seems too quick for that rice to really absorb all that moister.
It does not say- I use Arborio. And I do stir it to keep from sticking to my nice paella pan. However many people like the crispy bits that stick to the pan. You just keep it going until all the water is absorbed.
As far as l know, arborio rice is for risottos but l think it could be used for paella.
When l travelled in Spain and Southern France, l learned how to make paella, but l remember it was recommended to cook it on low heat after the rice was put in until some moisture is retained but rice cooked. Some cooks use vino too, keep adding liquid to the pan if it becomes too dry while cooking the rice.
Paella should be moist at the end but not gooey like risotto. Definitely not dry.
Nobody been able to cook rice properly on high heat, yet!
Paella or risotto, like proper Martini, should be shaken, never stirred!
I have cooked Paella a number of times on board and also while camping. Correct rice to use is really hard to find, it should be either Bomba or Calasparra. Arborio rice is ok but you shouldn 't stir it as Sir Gallivant pointed out correctly, otherwise it is a risotto. One of the best parts to a Paella is the crusty bottom. ( Was a bit worried about that last line!) 
I had to remove the fire-pit from the RL as it was too hard too control in a bit of a swell!!!
why not just make fried rice the others, whether risotto or paella, are just to much of a hassle for what you get at the end anyway. 
lol
Select to expand quoteBruski068 said...
why not just make fried rice the others, whether risotto or paella, are just to much of a hassle for what you get at the end anyway. lol
It all tastes the same in the dark at sea too btw
