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IMPORTERS OF THE FINEST LA MANCHA SPANISH SAFFRON (AZAFRAN) THE PREFERRED PAELLA PAN MADE IN SPAIN IMPORTER OF AUTHENTIC SPANISH PAELLA PANS HOME PAGE 702 737 3925 EMAIL US CLICK HERE SUMMER SPECIAL PAELLA PAN BURNER SET CLICK HERE PAELLA GIFT PACKS GIFTS FOR WEDDING, BIRTHDAYS
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This recipe was submitted to us by one of our Elite Gourmet Members Marisa Ferrer from New York This is her Mother-In-Law's recipe Thanks Marisa for sharing with us. YAYA’S PERFECT PAELLA BY CATALAN, MARIA FERRER DOMINGO, BARCELONA ESPANA LEAN PORK CUT INTO SMALL CUBES MEDIUM SHRIMP WITH HEADS BROTH MADE WITH CUBED FISH BOUILLON LARGE GREEN SWEET PEAS CALAMARI OR SEPIA ( CUT INTO PIECES) SAFFRON\PURE OLIVE OIL\SALT (UNCLE BENS RICE (REG-NOT QUICK) CHOPPED SWEET ONION CHOPPED RED AND YELLOW SWEET PEPPERS I OR 2 SMALL LOBSTER MUSSELS, SMALL CLAMS IT IS IMPORTANT TO FRY EACH INGREDIENT SEPARATELY, ADDING A LITTLE MORE OIL AND SALT EACH TIME, ALWAYS USING THE SAME PAN. ALL THE FLAVORS COLLECT ON The BOTTOM OF THE PAN. EITHER CUT THE LOBSTER YOURSELF OR HAVE THE FISH MARKET DO IT FOR YOU INTO A FEW PIECES SO THE JUICE CAN BE SAVED, THEN BOIL IT IN JUST ENOUGH WATER TO COVER THE LOBSTER. ADD SAFFRON TO THIS LIQUID AND SET ASIDE. SALT AND FRY THE CUBED ONION AND SWEET PEPPERS TOGETHER IN OLIVE OIL UNTIL TENDER- REMOVE FROM PAN AND SET ASIDE REAPPLY OLIVE OIL AND FRY SALTED CUBES OF PORK UNTIL BROWN, ALLOWING THE BOTTOM OF THE PAN TO BROWN AS WELL. REMOVE AND ADD TO PEPPERS REAPPLY OLIVE OIL AND FRY THE SALTED CALAMARI OR SEPIA UNTIL TENDER AND SLIGHTLY BROWNED- REMOVE AND ADD TO PORK AND PEPPERS TAKE MOST OF THE SHRIMPS WITH THE HEADS AND AGAIN FRY THEM IN A LITTLE MORE OLIVE OIL, SALTING THEM AS WELL. USE A SPOON TO PRESS DOWN THE HEAD TO RELEASE THE PINK JUICES WHICH ADD AN INCREDIBLE FLAVOR - NOW PUT EVERYTHING BACK INTO THE PAN AND ADD THE LOBSTER WITH THE BROTH AND STIR ALL THE BROWNED FLAVORS OFF THE PAN INTO THE BROTH. PUT IN THE CLAMS AND MUSSELS, COVER AND ALLOW THEM TO OPEN. ADD THE FROZEN GREEN PEAS AND ENOUGH RICE TO BE SATURATED BY THE LIQUID IN THE PAN TURN OFF THE HEAT AND COVER. (THIS IS NOT ALL THE LIQUID YOU WILL USE. YOU ARE GOING TO LET THE RICE SOAK UP ALL THE FLAVOR - AT LEAST 20 MINUTES , UP TO 2 HOURS IF YOU WISH) 20 MINUTES BEFORE YOU WANT TO SERVE THE PAELLA, TURN ON THE FLAME AND ADD ENOUGH OF THE FISH BOUILLON ( MADE FROM CUBES AND WATER) TO JUST COVER THE TOP OF THE RICE. YOU CAN ALWAYS ADD A BIT MORE BOUILLON LATER IF NEEDED. IN THE LAST FIVE MINUTES ADD MORE SHRIMP AS DESIRED. ENJOY
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