My Paella

Growing up, my mom made a dish similar to this one. I do not remember all the ingredients that she used but I think this one is real close to the one I remember as a child. This is a great dish all year round. The dish brings back memories as a child, and I make it from time to time. You can make a small or big batch. I like to make a big batch and eat on it through the week.

Paella is the most popular dishes that has come out of Spain. There are as many variations as their are people on the planet. This dish is claimed to have come out of Valencia, Spain and could be as old as 1200 years. Paella was originally a farmers’, the working class, or the peasants food. Whoever came up with this concoction had an excellent idea.

Ingredients:

  • 2 1/3 cups of Bomba Rice
  • 2 Tbsp. of Spanish Smoked Paprika
  • 14.5 oz. Can of Diced Tomatoes
  • 3 Tbsp. Minced Dried Garlic
  • Large Red Bell Pepper
  • Large Onion
  • 2 Large Jalapeno
  • Pinch of Saffron
  • 8 Fl oz. Clam Juice
  • 32 Fl oz. Chicken Broth
  • 2 lbs. Chorizo
  • 20-30 Precooked medium Shrimp

First you will want to cook the Chorizo til it is almost done and lay it aside in a dish.

Chorizo

Then you will need to cook the Jalapeno, bell pepper, and onion until the onion is translucent.

Onions, Jalapeno, Bell Pepper

Once the onions become translucent, then you will add the Clam juice (I use clam juice because where I live it is very hard to find clams or mussels.), garlic, paprika, saffron, tomatoes, and chicken broth. You will need to bring the mixture to a boil on medium high heat. When the mixture begins to boil, you will need to add the Bomba rice and boil it for approximately 25 minutes.

Now that it has been around 25 minutes, you will need to turn the heat down to medium and continue to cook but do not stir anything from this time forward. Once you start to see the liquid become more scarce, then you will add the Chorizo and shrimp on top of everything. From time to time, you will need to poke the shrimp back down under the liquid. You will be cooking this until it is hard to see the liquid. When that happens, you will need to take it off of the heat and let it rest for 10 minutes. After that time place it on the table and enjoy.

2 Comments Add yours

  1. Johnny Brinsfield says:

    Hmmm… Might have to give this a shot.

    Like

    1. Brinny says:

      I am trying to put recipes that I grew up with on my blog. Also there will be other recipes of old. I have a cookbook from the 18th century.

      Like

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