Authentic home cooking from Spain, with US measurements. 
Paella or Fideuá
Paella can be made with seafood, chicken, rabbit, pork ribs, or even just vegetables, cod, and more. Unlike arroz a la cazuela, which is juicy, paella is dry and can even develop a crispy bottom called socarrat, as the Valencians say, by letting it cook undisturbed for the last 2 minutes. The sofrito (base) for paella is the same as for fideuá, and just like paella, fideuá is dry, while fideos a la cazuela (http://www.mis-recetas.org/recetas/show/11629-fideos-a-la-cazuela-marinera) are cooked with more broth, even more than arroz a la cazuela (http://www.mis-recetas.org/recetas/show/32790-arroz-a-la-cazuela). Also, never add onion to paella—onion is for risottos. For fluffy rice, the trick is to fry it first.
Paella or Fideuá
Paella can be made with seafood, chicken, rabbit, pork ribs, or even just vegetables, cod, and more. Unlike arroz a la cazuela, which is juicy, paella is dry and can even develop a crispy bottom called socarrat, as the Valencians say, by letting it cook undisturbed for the last 2 minutes. The sofrito (base) for paella is the same as for fideuá, and just like paella, fideuá is dry, while fideos a la cazuela (http://www.mis-recetas.org/recetas/show/11629-fideos-a-la-cazuela-marinera) are cooked with more broth, even more than arroz a la cazuela (http://www.mis-recetas.org/recetas/show/32790-arroz-a-la-cazuela). Also, never add onion to paella—onion is for risottos. For fluffy rice, the trick is to fry it first.
Open in Cookpad AppSteps
- 1
There are two ways to make this dish: with seafood or with meat like chicken, rabbit, or pork ribs. Here’s how to do both.
- 2
First, soak the clams in ice water with a handful of salt for 30 minutes to 1 hour. After soaking, scrub them together under running water to clean them. Clean the mussels and remove their beards.
- 3
Wash all the seafood. Trim the legs and antennae from the shrimp, scampi, or mantis shrimp. Ask your fishmonger to clean the cuttlefish and save the ink if possible. Finish cleaning it at home under running water and cut it into pieces. Slice the squid into rings.
- 4
Wash the bell pepper and cut it into strips, removing the inner ribs.
- 5
To start:
- 6
Fry the bell pepper, then set it aside. Fry the shrimp, scampi, and mantis shrimp, pressing the heads slightly to release their flavor, then set them aside with the peppers and the oil (so it doesn’t burn; you’ll use it later).
- 7
Add the squid and cuttlefish to the pan (be careful, it may splatter—cover with a lid).
- 8
Add the mussels, then the clams, covering with a lid so they open. As the clams open, remove and set them aside.
- 9
Without removing the cuttlefish, squid, and mussels, add the ñora or choricero pepper paste and sauté (add more oil if needed).
- 10
Add the minced or grated garlic, paprika, freshly ground pepper, and saffron. Then add the rice and sauté.
- 11
If you’re not cooking it right away, turn off the heat. While making the sofrito, heat water or fish stock if making seafood paella (I usually use water because the cuttlefish ink acts as stock). If adding vegetables like green beans, boil them in the water; add peas directly to the pan during the sofrito.
- 12
Once the rice is sautéed, pour in the boiling water with the vegetables until just covered. Adjust salt. Cook for 15 to 17 minutes (no more), with the first 5 minutes on high heat, then lower the heat. Stir from the bottom with a wooden spatula to prevent sticking.
- 13
With 5 minutes left, add the reserved seafood and all their juices. Continue cooking.
- 14
With 2 minutes left, taste a little to check for salt or if the rice is still hard. When it’s almost done, turn the heat to high for a few seconds to create a crispy bottom (socarrat). Then turn off the heat and cover with a clean towel while you set the table. Let it rest off the heat and covered. If there’s still broth, don’t let it rest or the rice will overcook.
- 15
*For mixed paella:** Fry the bell pepper first and set aside. Then fry the meat (chicken, rabbit, pork ribs, etc.), seasoning with salt and pepper, without removing it from the pan. Fry the shrimp and set aside. Add the minced garlic, ñora or choricero pepper paste, grated tomato, and your choice of vegetables (some green beans, a chopped artichoke, some peas, or asparagus). Add enough water to cover and cook until reduced to a sauce. Add the rice and sauté, then pour in boiling water to cover. Cook on high for 5 minutes, then on low for a total of about 17 minutes. With 5 minutes left, add the shrimp and bell pepper on top. Taste and, if it’s to your liking, turn the heat to high for 2 minutes to get a crispy bottom (socarrat) if you like. I love it!
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