Paella for 6 In a 14” paella pan or large skillet
2-1/2 cups of med grain rice
5 cups chicken stock including 1 envelope Goya sazon con achiote
and a pinch of saffron if available
1 bags seasoning mix, the frozen mix of onions, bell pepper,
and celery (mostly onions)
3 - 4 cloves chopped garlic
1/2 lb pork cubed
1/2 lb chicken cubed
1/2 lb smoked sausage cubed
1/2 lb. shrimp peeled
1- 1 lb bag mussels, half in shell half shucked
1/2- small. jar, roasted red pepper strips
1/2- small jar stuffed olives, whole or sliced
1/2 small jar capers
1- cans whole asparagus use about 8 spears
1 - cup petit pois canned or frozen
1 small can quartered artichoke hearts
1- 15 oz. can diced tomato
1 envelope "Goya sazon con achiote" seasoning for broth
Pinch saffron threads
All jar and can ingredients drained.
The 18"pan holds 3 cups of raw rice the 22" pan holds 4 cups
In a paella pan or large skillet saute the seasoning mix and garlic
in olive oil
, when it softens a bit add the sausage saute,
when it starts to brown add the chicken and pork.
When these are about done add the olives,capers, diced tomatoes
cook for five minutes. Now add the artichoke hearts and half of the
petit pois, half of the pimento strips, and shrimp, cook till the
shrimp are just about done.
In a " traditional" paella at this point the raw rice is added stirred
in and the boiling broth including the Goya and saffron, is added, this
is brought to a simmer, adorned as below, then covered with tin foil to steam
for about 20 minutes or longer, till the rice is done, and no longer crunchy.
I find it difficult to get the rice to a good consistency on the
boat burner, so what I do sometimes on the boat is, cook the rice, beforehand, with the stock, Goya seasoning and a pinch of saffron threads if you have them.
Once the rice is cooked fluff it up well and fold it in to the sauteed items in the pan,
make a cross on top with the petit pois and a few of the asparagus, pimento strips and adorn with
some of the shrimp and mussels in their shell.
Cover to let it heat well and the bottom of the rice gets a bit crispy then serve.
You can add scallops with the shrimp or some extra large whole shrimp on top
If you like Sangria try this:
1.5 L Red wine Cabernet Sauvignon
1 cup Sugar or to taste
3-4 oz Brandy or rum
2 large Lemon, sliced thin
2 large Orange sliced thin
2 cups Orange juice
2 red apple cubed
Mix all the above in a large container, stir, and let sit
in the refrigerator
for 18-24 hours. When you are ready
to serve it mix 1/2 of the above mix and 1/2 7 UP, Sprite or
plain soda water
in a large glass with ice.
This is great for a hot afternoon`s paella or barbeque.