How to Make Paella

You don't need to fly to Madrid or Barcelona for authentic tasting paella. It's a simple dish you can make at home. Read on to learn how to make paella in your own kitchen.

• Paella is characterized by bright yellow rice, colored and seasoned with saffron. The word paella is actually the name for the two-handled large shallow dish in which it is prepared and served on Spain's Mediterranean coast.

If you don't have saffron, you can substitute turmeric for color, but the flavor won't be quite the same.

Ingredients:

• 1/4 cup olive oil
• 1 pound sliced mild fish, such as halibut
• 1 cup chopped onion
• 2 cloves of garlic, minced
• 3 cups of vegetable stock
• 1 1/2 cups Callasparra or Arborio rice
• 1 16 ounce can tomatoes
• 1 tablespoon paprika
• 1/2 teaspoon each black and red pepper
• 1/4 teaspoon saffron
• 1 pound raw shrimp, peeled and deveined
• 1 can artichoke hearts. drained and quartered
• 10 ounces frozen baby peas, thawed
• 2 ounces sliced pimento, drained

Equipment:

• 6 quart Dutch oven, heavy bottomed pot, or paella pan
• Long handled spoon
• Large shallow dish for serving, if you're not cooking it in a paella pan

1. Heat oil in Dutch oven on medium heat.
2. Add onion and garlic to pot and cook slowly over low heat until softened, about 10 minutes
3. Stir in stock, seasonings, rice, and chicken, and bring to boiling.
4. Reduce heat, cover and simmer 20 minutes.
5. Stir in artichokes and peas and cook until heated through, about 5-10 minutes
6. Add fish and shrimp and cook for 5-10 minutes.
7. Serve in a paella pan or large shallow dish, garnished with the pimento.

• Food Network: The Ultimate Paella

• BBC Food: Paella

• Epicurious.com: Seafood Paella

• Whole Foods Market: Paella

• Martha Stewart: Seafood Paella

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