Ingredients

There are several options and types of paellas. You have the original paella composed of short-grain white rice, chicken, rabbit, duck and/or snails, artichoke, tomatoes, fresh rosemary, sweet paprika, saffron, garlic, salt, olive oil and water. Valencians insist that only these ingredients go into making modern paella.  Some Valencians used only snails as the meat ingredient.  Even though it is important to maintain traditions, we should experience flavors in other directions.

Other paella options are seafood only, meat only, vegetables only, and a combination of all of them.  All these options provide you with multiple possibilities and reasons to keep cooking paellas.

I will provide you with my own version, Nicelio’s Paella.  For making my paella, I combine multiple ingredients, capturing all the savory flavors.

The ingredients and quantities provided are for a 26”  “paellera”.   You can adjust the ingredients to fit the size of your paellera.

Tip – The ratio of broth to rice is 2:1.  Before you start cooking, make sure that the amount of broth will fit inside your paellera.   Keep in mind, that numerous other ingredients will be added, increasing the volume of the mixture.

Tip – Remember you are cooking for friends and family…use the best ingredients you can find to maximize flavor… don’t cut corners.

• Garlic – We need two or three large garlic cloves.
• Salt – 3 to 4 TSP to taste.
• Pepper – 1 to 2 TSP to taste.
• Spices – to your taste. Other than salt and pepper, you can use cumin (1/2 TSP), oregano (1 TSP), parsley (1/4 cup), bay leave (4 to 6) and any other spices you normally utilize.
• Olive Oil – as needed.  Try to use imported Spaniard, Italian or Greek extra virgin olive oils.  I don’t recommend using robust olive oils.  The strong flavor may overwhelm the taste of the paella.
• Rosemary – I love cooking with it.  It must be fresh.  Remove stem and chopped. We want the natural oil and flavors.
• Onion, White – (2) medium.
• Paprika – (½ oz), if not using azafran.
• Azafran / Saffron threads – A pinch. Place in water prior to using it.
• Tomato Puree – (3) 8 oz Cans.
• Chorizo – 8 to 12 oz. Must be the Spaniard or Italian dry-cured type.
• Shrimp – (3 lbs) At least, 13-15 preferable size.  I encourage you use fresh shrimps.  They should be clean and seasoned prior to start cooking.  Ensure minimizing any liquids, mainly water.  If using frozen, must defrost and refrigerate two days prior to seasoning /cooking.
• Mussels in the shells – (About 25-30) I use the half shells / uncooked.
• Manila clams, live – (About 20-30)
• White fish – 3 lbs.  I prefer swordfish or Halibut
• Broth – (18 cups) I will teach you how to prepared it.
• Rice – (9 cups) I prefer long grain. The original recipe requires short grain.
• Peas – 8 oz frozen. As many as you like.
• Roasted Peppers – Two (2) roasted red peppers.
• Large lemons – (5) cut into four wedges for garnish.