Bring the liquid to a simmer, cover and cook for 5 minutes, until the shellfish is cooked. Add the peas and shellfish, pressing the shellfish down into the rice and liquid.
Bring to a boil, then lower the heat to a very low simmer and cook, covered, for 10 minutesĥ. Add back the sausage and also the rice, saffron liquid, and red bell pepper. Add the wine and deglaze the pan, scraping with a wooden spoon to dislodge all the brown bits and evaporate most of the wine.Ĥ. On high heat, add the chicken and onions and cook until the chicken is slightly golden and the onions translucent, about 2-3 minutes. Remove the sausage and discard all but 2 tablespoons of the fatģ. In a paella pan, cook the sausage on medium heat until it is browned. In a saucepan, heat the water and chicken stock, add the saffron threads and garlic and steep for 5 minutes.Ģ. Scallops, (If using sea scallops, I cut them in half)ģ/4 cup Red Bell Pepper, sliced into 1/4″ X 3″stripsġ. OK, you have been heard! I’ll discuss that in another post about Texas adaptations.)ġ/2 lb Shrimp, peeled and deveined. Paella Recipe (serves 6)ģ/4 lb Smoked Sausage, sliced into 1/4″ roundsġ lb Chicken, skinned, cut up into small piecesģ cups Arborio Rice (Purists keep nagging me that this should be the Spanish bomba rice. It’s a beautiful dish for parties, friends. Deglazing leaves you with a robust flavor addition to the cooking liquid. Brown the sausage first and then use the drippings to brown the chicken. This Paella recipe is one that I’ve made personal simply by using Texas smoked sausage and Texas Gulf coast shrimp. I suggest you try the Mexican one for a more subtle flavor.Īll of my Chicano Chef friends have their own very personal version of Paella.
If you want to use use bay leaf in your paella, keep in mind that the Mediterranean bay laurel leaf is a different species from two other laurel leafs, the Mexican laurel leaf and the California Bay Leaf. We enjoy festive Paella without ever confusing it with any of our delicious Mexican regional dishes that showcase chicken in a skillet like Calabacita con Pollo and, my favorite, Arroz con Pollo.Ībout seasonings: I don’t use any laurel leaf here, nor the usual thyme. Restaurants serving Mexican food sometimes called themselves “Spanish” as in Spanish Village or Spanish flowers. In Texas, the term “Spanish” was sometimes used (euphemistically) to mean Mexican, or Mexican American. Saving Earth Britannica Presents Earth’s To-Do List for the 21st Century.Paella is Spanish for friendship? I think so.Britannica Beyond We’ve created a new place where questions are at the center of learning.100 Women Britannica celebrates the centennial of the Nineteenth Amendment, highlighting suffragists and history-making politicians.
#BAY LEAF IN SPANISH HOW TO#
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