Recipe: Spanish Paella

July 24, 2008 4:17:58 PM PDT
Cooking and eating traditional Spanish paella has been called a celebration for your senses. Chef Eduardo Balaguer from Venga Paella Catering in Oakland shares his recipe.

Recipe for Paella Traditional
(mixed seafood and meat)
Serving size: 6

Ingredients:

  • 1 lb grass fed pork spare ribs (seperated)
  • 1/2 lb Spanish chorizo (sliced into 1/4 pieces)
  • 1 lb shell on shrimp or prawns
  • 1 lb squid (cleaned and cut into 1/2 pieces)
  • 1/2 lb mussels (scrubbed)
  • 1/2 lb clams (purged of sand)
  • 1/2 onion (chopped)
  • 2 cloves garlic (minced)
  • 1 green bell pepper (chopped)
  • 1/2 red bell pepper (chopped)
  • 9 oz. tomato (peeled, seeded & minced)
  • 6 Tablespoons extra virgin olive oil
  • 20 threads of saffron (toasted and ground)
  • 1 teaspoon sweet paprika
  • 8 cups chicken broth
  • 2 pinches fresh ground pepper
  • salt
  • 3 cups short grain rice
  • 8 oz of Spanish piquillo peppers (julieened)
  • 1/4 bunch flat leaf parsley (chopped)

    Cooking steps:

  • Season shrimp and ribs generously with salt and pepper
  • Place paella pan over med-high heat and add 1 tablespoon olive oil
  • When hot add shrimp and cook about 2min each side or until pink. Remove and set aside
  • Add 1 Tablespoon olive oil and ribs into pan and cook until browned (about 5min), add chorizo and cook together another 3 min. Remove all and set aside
  • Add squid and cook for about 3min. Remove and set aside
  • Reduce heat to med and add tablespoons olive oil, when hot add onion and cook until slightly translucent, add garlic and green bell peppers and a pinch of salt. Cook for about 5 min. (stir to avoid any burning)
  • Add tomato to pan and cook for another 10min *do not let tomato burn (add water if neccesary)
  • Add all meat and seafood(except shrimp) to pan
  • Add 6 cups of simmering broth to pan (keep 2 cups set aside to add later if necessary), bring pan to a boil
  • Add paprika and saffron and mix in well
  • Add salt to taste
  • Add rice and mix well
  • Cook on high for 10 min.
  • Add peas and shrimp and piquillo peppers arranging as desired on top of rice
  • Reduce heat to low and cook for 5-8 min or until rice is al punto
  • Remove from heat source, cover for 5 min
  • Sprinkle parsley over paella, serve!

    Venga Paella catering is located in North Oakland. For more information contact Eduardo:

    Chef Eduardo Balaguer
    Oakland, CA 94960
    Website: www.vengapaella.com

    Event information:

    22nd Napa Sonoma Wine Country Film Festival:
    Terroir of Cinema
    A Celebration of Films, Filmmakers& The Cultural and Natural Landscapes That Inspire Them
    July 23 through August 3
    Select Napa & SonomaWine Country Locations
    Schedule, tickets ($8-$35), Film Passes, and Film Club Memberships ($10)
    Website: www.wcff.us
    Phone: 707-935-3456

    Highlights Include: Opening Night Art Show- July 24, 7 p.m. - 11 p.m.
    Meet stars, festival artist Tara Rudman, vintners, & sponsors
    Kenwood Depot, 314 Warm Springs Rd, Kenwood
    Paseo de Espana - July 26, 11 a.m. - 11 p.m.
    Spanish Cinema, Cuisine, Wine & Music
    Kenwood Depot, 314 Warm Springs Rd, Kenwood
    Planet Party- July 27, 11 a.m. - 10 p.m.
    Environmental Films, Green Art, Green Chefs & More!
    Kenwood Depot, 314 Warm Springs Rd, Kenwood

    For a complete schedule, visit www.wcff.us


  • Load Comments