Family Paella

By Andrew Hunter

Paella is truly a family meal and usually includes friends because it’s impossible to make less than enough for the neighborhood. At our house, we have an outdoor propane burner that I bought at a Chinese hardware store. We use it for party-sized stir-fries and paella. There are enough BTUs to singe the leaves in the trees 20 feet high.

Paella is Spain’s national dish made in a shallow pan with a flat bottom and handles on each side. The great thing is you can customize it to your tastes and budget … if you’re feeling flush, add shrimp and mussels, if you’re cooking for finicky kids, chicken and sausage.

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Paella with Mussels, Clams & Shrimp

1 teaspoon saffron threads
3 cups chicken stock
2 tablespoons olive oil
1 yellow onion, sliced
1 tablespoon chopped garlic
1 red bell pepper, sliced
1 cup sliced chorizo sausage
1-1/2 cups Arborio rice
1 cup frozen peas
8 mussels
8 clams
8 shrimp

In a medium-size saucepan, bring the chicken stock and the saffron to a boil. Turn the heat to low, and let the stock simmer while chopping the vegetables.

In a paella pan or very large sauté pan, heat the olive oil until it ripples. Add the onions and sauté until golden, about 5 minutes. Add the red bell peppers, chorizo, garlic, and salt, and sauté 2 more minutes.

Add the saffron-infused chicken stock to the rice mixture and bring to a boil, stirring frequently. Reduce the heat to low, cover the pan, and cook for 15 minutes. Add the peas and stir. Place the mussels, clams, and shrimp right side up in a circular pattern and continue cooking until the liquid is absorbed and the rice is tender, but al dente.

Makes 4 servings

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