Paella is a Spanish rice dish that has gained international popularity. It is not surprising, considering its delicious flavors created especially by the characteristic saffron infused broth which gives the dish it's slow-cooked delicious taste. A paella pan helps cook the best paella, also giving it the socarrat, the delicious carmelized crust created at the bottom of the dish from the slow-cooked process.
Paella
1 cup arborio rice
pinch saffron threads
salt and black pepper
1 teaspoon Spanish paprika
1 bay leaf
5 cloves garlic, chopped
1/2 onion, chopped
1 cup vegetable juice
2 cups water
2 teaspoons combined oregano, thyme, and basil
1/4 teaspoon coriander seeds, slightly crushed by hand
1/4 pound cubed meat, such as chicken, rabbit, or pork
1 teaspoon extra-virgin olive oil
Saute onions in olive oil with bay leaf in a paella pan or a large, shallow frying pan over medium heat. Then, add garlic and meat. Cook until the meat is browned on the surface. Next, add vegetable stock and water. Allow to come to a simmer, then add rice, salt, black pepper, paprika, saffron, oregano, thyme, basil, and coriander seeds. Cook until the liquid disappears and the rice is cooked. At the bottom of the pan, there should be a coating of browned rice. This is called the socarrat, and is the most flavorful part of the dish, so be sure to scrape it all off and enjoy it!
Serves approximately 6.
