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
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