We're suckers for the rich comfort of a great paella. Include any ingredients you like -- surf, turf, both or neither -- just don't forget to let us in on your techniques for coaxing out deep, smoky flavor and perfectly cooked rice with that all-important toasty crust.
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Chicken and merguez (strategically tucked away in parchment, because no one needs to look at raw chicken), cauliflower, red wine (any wine will do), harissa, cumin, caraway seeds, sweet paprika, smoked paprika, tomato puree, onion, garlic, and arborio rice.
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The merguez, at the start of its toasting.
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After browning the merguez, we cut it into smaller pieces so we could better brown the sausage.
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Merguez out. Chicken in. (The chicken cooks in the merguez fat.)
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Prep time!
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The spice mixture: smoked paprika, sweet paprika, cumin, and caraway.
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Merrill removed the chicken to a plate.
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And did so enthusiastically!
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Then we cooked the onions in the chicken and merguez fat.
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Next up: the cauliflower.
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After a few minutes of softening, we added the red wine.
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The cauliflower, nicely glazed with wine and meat juices.
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The paella cooks. We chat.
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Amanda added the harissa.
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Then the tomato puree.
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The rice.
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After mixing in the rice, the dish completely transformed.
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We added the broth and nestled the chicken on top.
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We then added one last spoonful of the spice mixture, this time on top of the pieces of chicken.
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Paella is all about the prep; once you've got your ingredients ready to go, all you have to do is layer and cook.
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We roasted our own red pepper, and Amanda then peeled it and cut it into beautiful strips.
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This recipe calls for a mix of pork shoulder, chicken and shrimp -- all in bite-friendly chunks.
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Amanda heats our large paella pan on the grill, adding a bit of oil. You want a nice, steady fire that will last you at least 40 minutes and taper gently as you go.
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The chorizo goes in first flavoring the oil.
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It's a good idea to season the meat well with salt and pepper, as you don't add a lot more to the paella later on.
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The glowing coals make quick work of browning the chicken and pork.
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After we made a hole in the middle of all the meat, it was time for the onion and garlic -- 6 cloves worth!
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We used fresh tomatoes, but feel free to use canned.
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We used arborio rice for this paella, but you can really use any kind of short-grain white rice.
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We added all but one cup of the stock, for fear that the liquid would slosh over the edges. Once some of it had been absorbed, we added the last cup.
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North Country Rambler calls for 1 teaspoon of red pepper flakes, or to taste. This all depends on how fiery you want your paella. We went with about 1/2 a teaspoon.
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A few healthy pinches of saffron give the paella that earthy flavor and a vibrant yellow hue.
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When most of the liquid is absorbed, it's time for the shrimp, the peas (we used frozen) and red pepper.
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Simmering it for the last few minutes with the lid on ensures that the shrimp cook evenly and gives the paella a nice smokiness.
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Voila!
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