Kitchen
Window's Paella
Ingredients
1⁄2 c Spanish olive oil (Nunez de Prado or Olivar de
la Luna, preferred)
1 Large onion, medium diced
5 Cloves garlic, minced
4 oz Palacios Hot Chorizo (dry cured), thinly sliced
1 Red bell pepper, julienned
1 Green bell pepper, julienned
1 14oz can, whole, premium tomatoes (San Marzano or Muir Glen)
2 c Matiz – Bomba Rice
4 c Chicken stock
1 t Pimenton (hot, sweet or mixed)
1 t Turmeric
1⁄4 t Saffron
1⁄4 t Oregano, dried
Salt & pepper to taste
1 lb Shrimp, uncooked, peeled and de-veined
8 oz Serrano Ham, thinly shaved and cut into strips
1 T Parsley, minced
Directions
Ideally, cook this recipe on your grill. If grilling is not
an option, start the recipe on your cooktop and finish it
in the oven at 375. If cooking indoors, preheat your oven.
Add turmeric, saffron, pimenton, oregano, salt and pepper
to your stock and set aside. Heat the oil in an 8 person seasoned
paella pan over medium heat. Add the onion and sauté
until transparent but not brown. Add the garlic and cook until
softened but not brown. Add the chorizo and cook for about
5 minutes. Reduce the heat to low and add the peppers and
tomatoes. Simmer for 10 minutes. Increase heat to medium;
add the rice and sauté for 5 minutes. Pour in the stock
that has been combined with your dry seasonings. Stir once,
but DO NOT STIR any more. If grilling, close the lid to your
grill. If cooking indoors, transfer your paella pan to your
preheated oven. Cook for 15 minutes. Add the Serrano ham,
shrimp, and parsley. Cook for 10 minutes or until the liquid
has been absorbed and the rice is tender.
Serves
8
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