TIPical Mary Ellen host Mary Ellen Pinkham demonstrates how to prepare homemade paella.
Ingredients:
2 Tbs. olive oil
1 clove garlic, minced
2 Tbs. scallions
1 cup chopped onion
2 poblano peppers, (roasted, seeded, peeled and chopped)
2 bay leaves
1 can (28-oz.) crushed tomatoes
1 Tbs. oregano
1 Tbs. sugar
1 tsp. salt
5 cups chicken broth
3 cups medium-grain rice
1/4 cup white wine
1/2 tsp. saffron threads
1 cup chicken, cooked and cut into chunks
1 cup cooked sausage
10 oz. frozen peas
16 large shrimp, peeled (or other type of seafood)
24 mussels
Preparation:
For best results use a paella pan (a round, wide, shallow pan with splayed sides; see photo above). A large sauté pan or wok may also work, but make sure the pan is oven-safe.
Begin by making the spicy tomato base. Heat olive oil in a non-reactive sauté pan and stir in garlic, scallions, onions and poblano peppers. Sauté until ingredients are softened, then add bay leaves, crushed tomatoes with juice, oregano, sugar and salt and simmer a bit more.
In a separate pot, bring four cups of chicken broth to a boil and add rice. Cook until par-cooked.
Place the oven rack in the center position and preheat oven to 400 degrees.
On the stovetop, pour the tomato base into the paella pan, add remaining chicken stock, white wine and saffron and bring to a simmer. Add the rice, chicken, sausage and cook over medium heat until well-heated, stirring often. This takes about four or five minutes. Stir in peas and remove pan from heat.
Place shrimp on top along with mussels that have been bearded and scrubbed. Bake for about 30 minutes or until the seafood is done and the mussels open.
Remove from the oven, cover the paella and let sit for about 15 minutes or until all the liquid is absorbed.
