This is an authentic paella recipe that Katie learned to make in Spain. She recorded the recipe in her journal, handwritten with lots of notes in the margin. After ten years, she still cooks from her journal.
The paella can be made in a rounded paella pan or in a large skillet.
2 tablespoons olive oil
1 large tomato, peeled and diced
4 cloves garlic, each pierced several times with a fork
1/2 large, sweet onion, diced
2 medium green peppers like aneheim, diced
1 red bell pepper, diced
1 large carrot, peeled and diced
3/4 cup green peas
1/8 teaspoon saffron (use turmeric if saffron is not available)
5 or 6 bay leaves, crumbled
2 teaspoon salt
1 pound seafood of your choice (shrimp, mussels, clams)
1 14 ounce can chicken broth
1 cup water (more if necessary)
1 1/2 cups rice
- Pour the olive oil into a rounded pan. Heat until hot. Add the garlic, vegetables, saffron, bay leaves, and salt. Add the seafood, chicken broth, water, and rice.
- Bring to a boil. Cover with a lid and reduce the heat to low. Cook until the rice is cooked, about 20 minutes, stirring occasionally so that it does not stick.
- Let sit for a few minutes before serving. Pick out the bay leaves and garlic cloves before serving.
Serves 6
