There is no recipe of the Paella written in stone. Our family was gathering every Sunday in Malaga (Andalucia); the brother of my father, named Uncle David "Chicuelo" Anguiano, was a former Matador, but was not "in activity" when I met him in his 70's. Still an afficionado of the corridas, he was volunteering every Sunday at the plazza. After the fiesta, coming back home, he was preparing the paella for all of us. He had the class and the flare of his previous activity and had always be a big inspiration for me.
Just to give you |
- Herb Blend:
- 1 cup chopped fresh parsley
- 1/4 cup fresh lemon juice
- 1 tablespoon olive oil
- 2 large garlic cloves, minced
- Paella:
- 1 cup water
- 1 teaspoon saffron threads
- 3 (16-ounce) cans fat-free, less-sodium chicken broth
- 8 unpeeled jumbo shrimp (about 1/2 pound)
- 1 tablespoon olive oil
- 4 skinned, boned chicken thighs, cut in half
- 2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices
- 1 (4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces
- 2 cups finely chopped onion
- 1 cup finely chopped red bell pepper
- 1 cup canned diced tomatoes, undrained
- 1 teaspoon sweet paprika
- 3 large garlic cloves, minced
- 3 cups uncooked Arborio rice or other short-grain rice
- 1 cup frozen green peas
- 8 mussels, scrubbed and debearded
- 1/4 cup fresh lemon juice
- Lemon wedges (optional)
Recipe
