<p>I did a search and saw a few threads but no actual recipes, so here goes.</p>
<p>Does anyone have a paella recipe that a decent (but not advanced) cook might attempt? I looked online and obviously there were plenty but I thought I’d ask here since we seem to have experts and great opinions on most every area! :)</p>
<p>Many thanks!</p>
<p>Here is the one I use - everyone loves it. (I’ve typed it here as I adapted it; eg, it originally called for lobster and king crab which I didn’t use; link for the full recipe at bottom. Also, I can get “lesser” saffron where I am, so used that; don’t remember if I included jamon or not. I don’t have an official paella pan - still tastes good :)).</p>
<p>Servings: 6-8</p>
<p>Recipe courtesy of Spain GourmeTour magazine.</p>
<p>Ingredients
6 cups of very strong chicken broth (bouillon)
1/2 tsp of saffron
1/4 tsp of smoked Spanish paprika (Piment</p>
<p>I haven’t made this one yet, but the article about the recipe lodged in my head. The writer lived in Spain at one time, and tried desperately to recreate the paella of her memories in the US. </p>
<p>[Making</a> the Perfect Paella - WSJ.com](<a href=“Making the Perfect Paella - WSJ”>Making the Perfect Paella - WSJ)</p>
<p>I usually make Tyler Florence’s paella [The</a> Ultimate Paella Recipe : Review : Tyler Florence : Food Network](<a href=“http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-paella-recipe/reviews/index.html]The”>http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-paella-recipe/reviews/index.html) I usually use chicken thighs and I cook them longer than suggested. I also usually substitute scallops for lobster,</p>
<p>Thank you so much for the recipes! I picked up some paella from Costco which made me think I could probably make some. I was actually surprised how spicy it was (and I like spicy food).</p>
<p>@ jmmom - I’m going to have to google some of these things…I don’t even know what they are, but it sounds yummy!</p>
<p>@ SlitheyTove - I loved the article that accompanied the recipe. Amazing how the author finally got it right after so many tries!</p>
<p>@ momofboston - I usually like Food Network so I’ll def give it a try. I love scallops so that substitution sounds like a winner!</p>
<p>Looks like I have my work cut out for me. Maybe I can take one a week like the author in the WSJ article. Thanks again.</p>
<p>I make paella all the time. It’s a typical dish (like couscous) that is often made with leftovers. Often, the only authentic things I am able to keep in it are saffron and rice. I start with a cut up chicken which I brown in oil (no need to cook thoroughly). I remove that from the pan and brown onions. The I put in 2 cups of rice and let it sizzle lightly in the oil for 2-3 mn. Then I begin adding chicken broth to cover the rice. Adding more each time it has been absorbed. </p>
<p>After the rice is partially cooked I put the chicken back in and cover. </p>
<p>I add whatever vegetables and other meats I have. Carrots, fresh sweet corn, frozen peas, mushrooms, sometimes chopped tomatoes, zucchini, broccoli, whatever is handy. Add them in the order it takes them to cook. As for meats, if I can’t find chorizo, I have added kielbasa. Again the meats and vegetables can be sauteed in the oil before adding the rice to give more flavor. I usually add shrimp and calamari for the last 10 mn to steam. </p>
<p>Also about midway through the cooking I add salt/pepper/some garlic/saffron. I hadn’t though about paprika, but I’ll try that next time. </p>
<p>If you don’t have a paella pan, a wok works nicely. </p>
<p>Also leave the mixture just a bit soupy when you take it off the heat. In the 5-10 mn it takes to cool to edible temperature that extra liquid will be absorbed by the rice.</p>
<p>But then I never cook with a recipe.</p>