Zak and I celebrated our wedding anniversary Friday night with a big pan of Paella – oh man was it good. Paired with a bottle of extra dry white wine from Spain, it’s the ultimate seafood dish to share.
I searched all day for the perfect recipe and only had a few good sources left to search when I came across this recipe. I was only interested in making the real deal — no shortcuts! As far as I could tell, this recipe looked (and tasted) authentic.
I know this Paella recipe may look overwhelming and time consuming, but it’s not too bad. It just takes time and careful attention to detail. If you make it, read the recipe…a few times (something you should do every time you make a new recipe).
Recipe: How To Make The Authentic Spanish Paella From King West’s Patria
Tips for making this Paella Recipe:
- Get everything out and prepped (ingredients and equipment) before you start, or your kitchen will look like a disaster zone by the end. As my father always says, “Clean as you go.”
- The easiest way to peel a large tomato is with a special peeler for soft fruit. If you don’t have one, mark an “x” on the bottom of the tomato, place in small bowl, and cover it with boiling water from the kettle. Remove the tomato after a minute and carefully (it will be hot) peel back the skin from where you marked the “x.”
- I don’t have a paella pan, so I used my large (12 inch ) frying pan.
- Take your time cooking the sofrito (step 1). The sofrito is the flavour base of the recipe. The idea is to slowly cook the mixture until all the water has evaporated and the flavours have concentrated. It should look a little like tomato paste when it’s done.
- Change the fish to what ever looks good at the market that day – I used Shrimp, Lingcod, mussels, and squid.
- I was surprised that this recipe didn’t have chorizo in it for smoky flavour. The smoky favour came from smoked sweet paprika. That stuff is gold! If you ever want to add a smoky-sweet flavour to a dish, use that!
- I didn’t have fish stock, nor did I want to make it, so I cheated by using a low-sodium chicken stock heated in a pot with the shells from the shrimp. It gave the stock a fishy flavour. Perfect, but I’m sure not necessary.
- When you cook the mussels, lay them on top of rice — don’t stir them in. It’s a pain in the butt to fish (see what I did there?) out grains of rice from the opened mussels. Don’t say I didn’t warn you.
- Flavour and serve this dish with a bottle of an extra dry white wine from Spain – it’s magic.
It was a special night followed by a fun wedding with friends.