“Oh, never mind. Didn’t realize relieving myself was going to turn into the Danish Inquisition.”
I am on a paella kick. I thought I was going to be on a wok kick, but once I found out how easy it is to make a single serving of paella, I have made about 4 of them in the past week.
I’ve made it with cod, chicken and green beans, cod and green beans, and just some chicken.
You really need the paella pan. I purchased mine at PaellaPans.com. You also really need the round Spanish rice. Beyond those two things, I believe its open to your imagination.
First saute garlic, onions, and other vegetables in some fine olive oil. Next is the sofrito with some tomato and paprika. Salt to taste. Then what ever your main ingredient is — chicken, meat, or ? It goes in. Finally rice and some stock. Boil at medium high for about 10 minutes. The water should be just about boiled away. Lower to medium low for another 5 minutes. Finally, for the socorat — the crunchy rice — bring the heat back up for another 2 minutes.
You’re down!
Let sit for 5 minutes covered then enjoy.
I’ve been following Spain On A Fork‘s recipes. He also has given me the directions. I just follow them generally. It’s strange that a lot of recipes tell you ten minutes at high. They’re usually doing a larger portion and yet it is the same time for my smaller portion. Also, follow the Spaniards and don’t mix seafood and meat. But you can do it anyway.
Mayhaps tomorrow will be another paella for dinner?
