“Dear engaged Cargill colleagues, be ready for one the best symphony of colors and flavors you can cook in the world: Spanish paella. It's best to have all of your ingredients prepared before you start cooking, wash your hands, have your kitchen cleaned, put your apron on and be careful with your sharpened knifes…. safety and food safety first!! You will see and recognize many Cargill products from chicken to salt, from shrimp to olive oil, all of them mixed with harmony ending up in a tasty and delicious recipe. Bon profit—enjoy your meal!”
Jose Maria Mateo Alujas, Cargill Starches and Sweeteners Europe
Region: Europe, Middle East and Africa
Category: Main Dish
Cargill Ingredients: Olive Oil, Salt, Pork, Chicken, Shrimp
18 ounces (500 grams) bomba or calasparra rice (arborio risotto works as a substitute)
1 cup extra virgin olive oil
2 large onions, diced
3 garlic cloves, sliced
4 tomatoes, diced
Minced fresh parsley
3 pork ribs, each cut in 3-4 chunks
4 skinless chicken breasts, cut in large chunks
1 generous pinch of saffron (optional is to use 1 tsp of yellow food coloring if you want richer color; note saffron is more expensive versus food coloring)
3 lemons, quartered
Chicken stock or water with bouillon
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- Coat the bottom of your paella pan with olive oil.
- Add the garlic cloves and sauté until light brown (for 1-2 minutes). Set aside. This should add flavor to the oil.
- Add the shrimp and sauté for 1- 3 minutes, until color is just barely orange-red. Do not over-cook, just get the outside well browned. Set aside. This should add a nice red color and flavor to your oil.
- Prepare the chicken breast, cut in large chunks, add salt and black pepper. Brown for 4-5 minutes in the oil (with garlic and shrimp flavor).
- Prepare the pork ribs, cut in 4 pieces. Brown for 4-5 minutes together with chicken.
- Set aside the browned pork and chicken.
- Add diced tomatoes without skin and seeds. To help peel the skin, you can scald your tomatoes for 10 seconds in hot water.
- Add sliced onions and you can add back garlic previously browned until they're softened.
- Add rice, mixing together and stirring as the rice browns (2-3½) minutes. Optional: Add minced fresh parsley for additional flavor and color.
- When the rice is slightly translucent mix with pork ribs and chicken. Please include sauce that remains at the bottom of the bowl when meat is set aside.
- I always try to make my chicken or fish stock from scratch (time permitting), here I used bouillon.
- Keep your stock hot but not boiling as you cook.
- Then add enough chicken or fish stock to cover the whole mixture. If it's been kept warm, it will begin to boil almost immediately.
- Add the saffron strands or yellow food coloring.
- After 10 minutes, lower to a medium heat but keep it at a steady boil.
- Now add the prawns, don’t forget to include the liquids at the bottom of the bowl, extremely tasty.
- This is where paella is made or broken. I stir a few times in the first 5-10 minutes, adding broth as necessary to keep the rice fully covered.
- Add broth bit by bit to keep the rice submerged until the rice on the top is al dente.
- From the time you begin to first add stock until it is complete is aproximately18-20 minutes.
- Don't worry about rice burning on the bottom, this part is a tasty delicacy, called “socarrat,” – but if all rice is burned…you don’t have paella anymore!
- When the rice on top is still quite al dente, take paella off of heat and cover until the remaining stock is absorbed by the rice. You must let it sit for 5-10 minutes.
- Once you're sure it's ready, uncover, garnish with lemon wedges! Serves 5