Paella is a Spanish word meaning “pan.” A large flat-bottom paella pan with a lid is needed for preparing this dish, but if you don’t have a paella pan like the one in the photo above, a large skillet will do.
Ingredients
- 5–10 pounds mixed meat items such as pork, beef, chicken (with or without the bones) and Spanish chor-izo in preferred proportions
- Adobo seasoning
- 3½ ounces olive oil
- 2½ ounces garlic, finely sliced
- 1 pound white onions, roughly chopped
- 1 pound of red pepper, roughly chopped
- ½ can pimientos morrones (fancy pimientos)*
- 3 packets seasoning sazon con azafran* or paprika
- 14 ounces of canned, whole tomatoes
- ½ gallon homemade chicken stock (highly recommended instead of water for better flavor)
- 2 pounds paella rice*
- 1 15-ounce can, plus half of one 15-ounce can, of peas (22.5 ounces)
- Fresh asparagus, sliced into 1-inch pieces (leave some whole for garnish)
- Salt and pepper to taste
Preparation
Cut up the meats into bite-size pieces and season lightly with adobo seasoning.
Heat the olive oil in a large, shallow skillet or paella pan over medium heat. Add chorizo, chicken, garlic, onion, red pepper, fancy pimientos and paprika. Fry for around 5 minutes, stirring regularly. Slowly add the other meats such as pork and beef. Stir in tomatoes and chicken stock. Add rice and stir for a couple of minutes so it starts to suck up all that lovely flavor.
Cover paella dish with lid or aluminum foill and cook on medium-low for 45 minutes, stirring regularly, adding more stock if needed until rice is tender. Add peas and asparagus. Cook for 5 minutes, or until hot throughout. Adjust seasoning with salt and pepper, adding more adobo seasoning as desired.
Serve with a side salad or a piece of warm French bread.
*These items may be found in international grocery markets.
Recipe courtesy of Pia Urban Market.
