Some of the main ingredients for a mixed
Spanish Paella...
Sweet Red Pepper, Rocoto Pepper, Onion, Garlic, Aji Dolce Pepper, Lemon, Tomato, Spanish Chorizo, Parsley, Saffron, Smoked Paprika, Piquillo Peppers, Seafood Stock, Spanish White Wine, Bomba Rice, Olive Oil, Chicken Stock.
more ingredients: Monk Fish, Scallops, Squid, Baby Octopus, Langostino, Shrimp, Mussels, Clams, Boneless Chicken Thighs.
The meal starts out with cutting up the Chorizo into coins and sauteing in a small amount of Olive Oil . Once the sausage releases some oil and begins to brown remove it from the paella pan and set aside.
Cut up the boneless Chicken Thighs into chunks, salt and saute in pan until browned.....remove from pan and set aside.
One of the most important steps in making a rich paella is creating a
sofrito. Finely dice 1 large Onion, Sweet Red Pepper, a dozen Aji Dolce Peppers, couple of Orange Rocoto's, bulb of Garlic, scatter of Salt. Sweat down diced vegetables for 30 minutes.......add 2 tbl of Smoked Paprika, continue to saute for ten minutes. Add 2 cups of White Wine and 2 cups of chopped fresh Tomatoes. Continue to simmer on low for twenty minutes....at that point add the Chorizo and Chicken back to the pan.
meanwhile...
I prefer to smoke the Octopus over cherry wood prior to adding it to the mix.........20 minutes does the trick.
Cut the Octopus into pieces and add to the pan along with the Paella Rice. Stir the rice to coat and spread evenly throughout the pan. Add a qt of both stocks, Seafood and Chicken. Let Rice absorb have of the liquid (about 15 minutes over low flame).
Add remaining ingredients...Monk Fish cut into small chunks, cleaned and sliced Squid, Scallops, Mussels, Clams, Shrimp, fire roasted Piquillo Pepper strips and top with Langostino pieces. Cover with foil and finish the cooking in a 325 F oven for 30 minutes.
Mixed Spanish Paella with spiked up Sangria...
My portion...........
with leftovers for the next day !
me..!
