Paella

Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia in eastern Spain. From its beginnings, Paella has been a dish that gathers families and friends, or entire towns to celebrate events. Paella is a dish for festivities.

Ingredients

• Herbie’s Paella Spice Mix  ·  2 teaspoons 
• chicken stock  ·  4 cups 
• olive oil  ·  1/3 cup 
• assorted chicken wings and legs (drumsticks)  ·  10 
• cloves garlic, crushed  ·  3 
• red capsicum, sliced  ·  1 
• medium-grain rice  ·  1 ½  cups 
• anchovy fillets  ·  12 
• tomatoes, peeled and chopped  ·  2 
• shelled peas or sliced green beans  ·  1 cup 
• swordfish steak, cut into pieces  ·  1 
• green prawns or shrimp  ·  20 

Instructions

Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia in eastern Spain.  Saffron, the spice that also turns the rice a wonderful golden color is an essential part of the dish.  From its beginnings, Paella has been a dish that gathers families and friends, or entire towns to celebrate events.   Paella is a dish for festivities. 

The word paella means "frying pan" named for the large frying pan like implement used to cook it, made of iron or steel, which must have no more than 5 or 6 cm of depth.  A traditional paella pan is a necessity. The pan is sometimes called a paellera, a large, flat, open round steel pan with handles.

DIRECTIONS  

Add Paella mix to hot stock and set aside.

Heat oil in fry pan and brown chicken on both sides and remove.

Add garlic and capsicum, fry until soft then add rice, stirring to coat.

Add stock, decorate paella with chicken pieces, swordfish, anchovies, vegetables.

Cook, lightly covered 20-25 minutes, adding seafood towards the end of cooking.

Serve with Williamson Wines Rose PINOT NOIR ROSE or Joy SAUVIGNON BLANC.  

How to Season a Paella Pan  

Before using, you must season a paella pan.  First wash the pan with warm water and soap and dry with a soft cloth immediately. While the pan is still warm, using a paper towel, rub olive oil over the entire inside of the pan. If the pan is not warm after washing, place it in the oven on warm for a few minutes, then rub the oil on it. 

It is very important to thoroughly clean the pan immediately after each use. Then, before storing it, rub it with olive oil to prevent it from rusting.  If you ever pull out your pan and it has begun to rust, simply use a soapy steel wool pad to gently wash it and rub off the rust. Then, rub with olive oil to season it again.