The Construction

” The Broth”

You should prepare the broth ahead of time, so it is ready when you start cooking your paella. You could prepare it the day before.

Select a pot depending on the size of your paellera and the number of cups required.  For mine, I use an 8 quart (7.5 Liters) pot.  Fill it with water up to a couple of inches below the rim.  Place inside a whole chopped green pepper; a whole chopped onion; Chicken Bouillons, chopped; the chicken with the skin on (we need the fat for flavoring); bay leaves (4 or 5); salt, pepper and any other spices you would like to add to it.  Bring it to a boil and lower the temperature. Let it simmer for about  30 minutes.  Turn the stove off.  Let it cool off and remove the skin from the chicken.  Place the chicken in a container, and place it in the refrigerator.

Okay, are you ready?…Are the assistances ready?…here we go.

Tip – While you are working on a step, read the next one.  This will inform you of what is coming up so you have it ready.

Step 1 – Chop the onion, the red/green/yellow and any other peppers you may be using.  Place them on a container. Remove the leaves from the stem of the rosemary.  Chop the rosemary and place it  in a container.

Step 2 – Put olive oil in the center of the pan, at a low heat.  Place the whole garlic gloves on the paellera.   Do not remove the skin.  Sprinkle them with more olive oil and salt.  Eventually they will get this golden color and the skin can easily be removed.  Add olive oil as needed to keep them moist. Remove the skin, chop and place aside in a container. You can eliminate the step by using previously peeled garlic.

Step 3 – Place the previously chopped vegetables in the paellera. Add more olive oil (if needed), salt and pepper and any other ingredients you may have, to your taste. Stir often and let them “sweat.”  Do not overcook  them.  You don’t want to dry them out.  Place them in a container and put aside.

Step 4 – Remove the skin from the chorizo and dice in small portions.  Place them on the paellera.  Do not add more olive oil.  Use the chorizo’s oils to cook it.  As soon as the chorizo gets that golden color, remove it from the paellera and place in a container.

Step 5 – Place the shrimps, already cleaned, on the paellera.  I like to remove the outer shell and head, leaving only the tail.  You can cook them whole, up to you.  Add salt, the chopped garlic and more olive oil.  Stir fry them until they get that rosy color.  Do not overcook them.  Remove them from the paellera, and place them in a container.

Step 6 – Place the fish fillets on paellera.  Add any spices you may want, such as salt, pepper, cumin, and/or rosemary and …yes, more olive oil.  Again, you are just going for that  golden color.  Do not overcook it.  Actually, it is better if you undercook them. Eventually, you will incorporate them into the paella, where they will acquire all the flavors.  Cut them in small portions and place them in a container.

Step 7 – If you are adding any other items, such as pork sirloin, this is the moment to precook it and/or sear it to your taste.

Step 8 – Deglaze your paellera, using white wine or just water. Lower the heat. Remove any large  burned bits. Use a strainer to remove them.  Clean the bottom of your paellera with a  paper towel. Return the strained juices back to the paellera.

Step 9 – We are now ready to start the construction.

Step 10 – Set the heat to low/medium. From this point on, you will not reset the heat again.  The heat will remain the same.  Put a thin layer of olive oil on the bottom of the paellera.  Add your vegetables.  Stir for a few minutes.

Step 11 – Add the broth, measured in proportion to the amount of rice.  For my paellera size, I normally use sixteen (16) cups.  Add the tomato puree, paprika, saffron and the rice.  Stir all the ingredients.

Step 12 – NO MORE STIRING.  From this point on, you will not stir the ingredients.

Step 13 – Incorporate the mussels and clams.  The meat of the mussel and the clams must be covered by the broth.  For presentation purposes, incorporate them with the meat facing the center of the paellera. Leave spaces in between them for the rest of the ingredients.

Step 14 – Incorporate the fish and the peas.

Step 15 – Add the shrimps, by holding them by the tail. Ensure they are buried in the rice.

Step 16 – The rice will start surfacing and the liquids will evaporate.  At this time, add the roasted pepper strings for decoration.

Step 17 – A few minutes before the paella is ready, cut the lemon into wedges and set them in a plate.

Congratulations !!!!.  You did it…stand around the paellera and let the picture taking begin.