Birthday Paella

I am at my blogging best when someone requests a recipe from me. Thanks, Marie, for wanting to make paella for Terry’s birthday tomorrow (I hope I’m not too late with this post).

I love paella when I’m entertaining because it is a meal and an activity and a centerpiece. When entertaining, pair paella with simple appetizers and dessert. For appetizers, a couple of nice cheeses and a loaf of crusty bread, some olives, some almonds, and some roasted or grilled asparagus. Easy! For a birthday celebration, I assume there will be cake, but if you’re having a simple dinner party, I’d recommend some berries and fresh whipped cream for dessert. Simplicity is best.

I must give credit for this fabulous paella to Borja, my friend from Madrid who has been so generous with his recipes and tips, and with the loan of his well-seasoned paella pan, also from Madrid.

Paella
2 T olive oil
1 t saffron threads, ground
¼ c onion, chopped
6 c seafood (fish) stock
2 T tomato paste
2 pinches Spanish paprika, divided use
2 cloves garlic, minced
3 c short grain (paella) rice
16 slices calamari
16 oz frozen peas, thawed
16 shrimp, shelled and deveined
2-3 roasted red peppers, cut into 10 strips
8 chicken thighs, boneless, with skin on, if available
1 link Spanish chorizo, diced

Warm stock in a saucepan. Prepare sofrito by sautéing olive oil, onion, tomato paste, and garlic in the very center of the paella pan (If you don’t have a paella pan, you can use a wok or a cast iron skillet). Season chicken with salt and pepper and sauté chicken thighs in skillet until done, then toss in a pinch of paprika, set aside. Steam calamari to par cook, season with salt and pepper, and set aside. *****This can all be prepared earlier in the day (or the day ahead) and kept until the ½ hour before you are ready to prepare and serve the paella.*****

To warm broth, add saffron and remaining pinch of paprika. To sofrito, add rice and warm broth, stir once to combine, then nestle chicken, chorizo, and calamari into rice and broth. Cook, uncovered, over medium high heat for 17-18 minutes. Do not stir. Season shrimp with salt and pepper, and add to paella with peas, place peppers evenly around dish. Cook an additional 5 minutes. Remove from heat, and serve immediately.

Happy Birthday, Terry!