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Farm Paella 2015

Farm Paella 2015

“The Spanish Table” says Paella is about cooking with “ingredients at hand” so it will change with the seasons.

Here’s how we cooked it in our Cascading Kitchen:

  1. Using a 14 inch paella pan (cast iron pan would work too) heat up 1/3 cup olive oil
  2. Add:
    • 1/2 lb chorizo
    • 1/2 lb plain ground pork
    • 8-10 chicken wings
  3. Cook on med high heat so you get a good brown crust on the wings.  Work patiently so you can render the fat and not burn the meat. I moved the ground meat to cooler parts of the pan while I finished cooking the wings.
  4. Add:
    • 2-3 cups chopped onion
    • 4 med carrots-diced
    • 1/2 cup Italian parsley-chopped
    • 1/2—3/4 lb fresh green beans-chopped into short pieces
    • 1 T sea salt
  5. Cook on med-high heat until the onions smell sweet (15 min)
  6. Make a space in the middle of the pan and add:
    • 10 threads of toasted saffron-soaked in 1/2 cup dry white wine
    • 4 tsp smoked paprika
  7. Stir together and cook 5 min.
  8. Add:
    • 2 cups of freshly grated tomato (yes grated-no skin)
    • *optional– 1 roasted pepper-skinned, seeded and minced
    • 6-8 cups summer squash-seeds and pith removed-julienned
    • 5 cloves garlic-minced
  9. Stir together and cook another 10 minutes.
  10. Stir in:
    • 4 cups of Spanish short grained rice or Arborio rice
    • 7 cups homemade chicken stock (you might need to add a bit more water or stock as it cooks)
  11. Turn the heat down to med-low.
  12. Cook until rice is done. (about 35-40 min)

Back to The Cascading Kitchen

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