Homemade Paella Recipe - Laura Vitale - Laura in the Kitchen Episode 586

[Music] hi guys I'm Laura Vitale and on this episode of Laura in the kitchen I'm so thrilled to be able to share with you my recipe for a paella which has been requested here for literally years now and till this day people are still going where's pan where is it what's going on we want it we want to see your version of it so today is your lucky day because I'm gonna bring you my version of it which i think is really easy incredibly delicious and it kind of hits all the right notes of what I think of paya to taste like I know let me take you over the ingredients so you can get started it is some boneless skinless chicken thighs cut into bite-size pieces some chicken stock I bought a rice I'll talk about this in a minute some finely chopped onion garlic this is some spanish-style chorizo that's been cut into little coins smoked paprika some saffron threads these are some chopped canned tomatoes olive oil salt and pepper these are just ingredients to make the base and then I show you the additional ingredient are gonna go in at the end now before some people get all upset head over to look keyboard to type really angrily that this is not a perfect idea I'm not saying it is this is just my version of it so please refrain from all of those comments and sweating back and forth about what's authentic and what's not I've never been to Spain I wish I mean it's on my to-do list but this is just my recipe for and so many of you have been requesting this recipe and to be honest that's part of the reason why I've been holding off on making it just because I don't feel like hearing a lot of people complaining about it so because I know some people do like to complain if it's something is not Italian like that host it's not authentic but I'm not saying it is I'm just saying this is my version of it so that's my rant don't even comment don't even leave it behind done now for the rice traditionally you should use bomba rice or Valencia rice or pea rice but if you live in a small town like I do it is hardly ever gonna happen that I can find pea rice in my local supermarket I usually have to order it online so most of the time I just use our body of rice or result to rice which works just as well in my opinion any short grain rice will work fine now the key to pie-ya I think is the right pan and now this is a pea pan it's really nice and wide it's shallow and this allows for the mixture to cook in one single layer and the rice gets that toasty Brown deliciousness at the bottom that a Payette should have that's full having at a restaurant anyway so now I've got my pan here notice that this is a really large pan so if you're making a smaller batch use this a smaller skillet you just want to make sure it's everything is gonna cook them a single layer now my burner is obviously not big enough for this entire pan so how you know while this is all cooking I'm gonna rotate it around just to make sure it cooks evenly now what I'm gonna do here is I'm gonna add some olive oil to my pan here that's been preheating over about medium-high heat now you can just vegetable oil is a bitchen oil if you want to I'm just using regular olive oil not extra-virgin I'm gonna add in my chicken and as you can see like that's just a chicken once you add the onion in the chorizo and the garlic and the rice everything this is gonna get built up beautifully seasoned this a salt and pepper and let it cook them till it's lovely golden brown on all sides doesn't have to be cooked all the way through but you just want the color on it that looks good enough now what I'm gonna do is I'm gonna push the chicken so it's not in the middle which is were the hottest parties of the skillet I'm fighting at a touch more olive oil not too much maybe a couple tablespoons and we're gonna add in the onion I'm telling you one this is cooking you might just might want to leave the room because it's not a credible in here Oh get my garlic and I'm just gonna cook this stirring it constantly really for I don't know about five minutes or until the onions start to cook down and the chorizo starts releasing all of its lovely flavor that's it really this is looking fantastic I'm gonna turn the heat down to about medium add in my rights and my smoked paprika now you want to make sure you get a really nice sweet smoked paprika really adds to that smoky flavor now I've had pea put a few times and you know restaurants and the one time I had it it actually was cooked with rabbit and little unusual and add calamari in it and I've usually had it with mussels and shrimp and claimed the seafood part but I tell you it was delicious now I used to eat wrapping when I was a kid when I grew up in Italy but I don't consume it so much anymore unless I go out to a good restaurant but that was a fantastic twist on a pan that I had never had before and I found out that that's actually you know the meat that they used to use when pea was first you know invented or created or whatnot I'm just tossing my rice all in my lovely juices wonderful now I'm gonna do is I'm gonna add my tomatoes what this is just a little bit of like chopped canned tomatoes you can use fresh tomatoes if you want to you don't need that much my chicken stock looks like a lot but it is going to be absorbed and you see why it's really important to have a really big pan and it's not to cry otherwise you're gonna end up with soup and now we're gonna add in the saffron now saffron's bit pricey so go ahead and add a large pinch of it if you're gonna spend the money on it you might as well use it enough that you can actually taste its unique flavor all right now what's gonna happen is I've got the server about medium heat when this comes up to a boil I'm gonna cover this and I'm just gonna use a little pizza pan here because I don't have anything that's big enough to cover this besides that once this comes to a boil turn it down to medium low let it cook for about 20 minutes you want the rice to be about 8 to 10 minutes away from being fully cooked which I'll show you what that looks like once it's there but otherwise just keep on eye on it and also like I'm going to anyway I'm gonna rotate the pan every about 5 6 minutes or so that everything cooks nice and evenly and that's it just uncovered my rice has been cooking for about 15 minutes it's about eight to ten minutes away from being fully cooked and as you can see has absorbed all that stock you also want to keep some on hands just when you check it if it's reduced do you watch too soon you can add a little splash just make sure you keep it warm now this is looking perfect now you don't want this to be a risotto this should be dried a little bit more and it will be now let's turn this back up to about medium let's top seafood what I have here or some shrimp that's been peeled and deveined but I've left the tail on and I'm just gonna take them a little piece we're stuck on me actually before I do that let me turn this down I'm just gonna take my shrimp and I'm gonna put them all over the top and you can at this point do this in like in a decorative manner if you prefer so you can just bring it to the tip to the table as is now I did want to mention that this is fantastic to me you know for a summer party because you could make this on the grill and your grills got such a large surface it cooked it'll cook beautifully you can even make this on a fire pit and then then go then I also have some mussels and some clams that I've got scrubbed and soaked so that they're nice and cleaned you don't always ask your fishmonger to do that he should be happy to do it trying to nestle these in here and then I'm just gonna pretty much do the same thing with my muscles and my claim we're just gonna scatter them about nestling them in I'm gonna cook this mixture for about 10 minutes or until his shellfish is fully cooked and they've opened up beautifully you might not even need all of these I did get some extras but my husband loves seafoods that's why I got a few extras all right right leave them out might as well right and then you've got your clams now the clams I'm probably not gonna put all of them in there these are Little Neck clams but little Manila clams would be beautiful as well and that's looking good I've got my frozen peas that have been defrosting here on the side just scatter these all over the top and when you fork this all together it's gonna be beautiful okay lid back on medium heat about ten minutes or until all the shellfish is cooked rotate the pan halfway through so that it cooks nice and evenly and we are gonna be in the home run we're just gonna need to season this with a little salt and pepper when we're done decorate it with some fresh parsley and lemon wedges business baby ready to eat this is amazing now what I've done it's taken off the lid crank the heat up way too high and then you could have left everything beautifully arranged I don't like anything perfect gets on my nerves I want it to look family-style I want it to look beautiful now when you turn it way up to high this rice starts to cook and get toasty like that and brown and that is essential in a good pay from what I've had anyway so turn it way up that looks amazing I'm gonna season this with some salt and pepper I've already tasted it for some seasoning but it does just need a little bit more we're gonna add in a good amount of parsley some freshness mmm I'm excited about dinner give this a good stir you can see the rice gets all beautifully nutty and delicious that's it you're just gonna turn this off now I'm just gonna scatter some lemon wedges all around now tell me that doesn't look incredible ah I'm pumped about this I'm just gonna sprinkle some lemon juice right here that's gonna be where I go in it with my fork and give it a try I was gonna say shot and try the same time I'm gonna give it a try I want a piece of the chorizo rice slap me and call me your mama that is a money maker wow that's delicious I'm thrilled to have shared this recipe with you I hope that you enjoy as much as I do I cannot wait to my doorbell rings and my friends show up because it's gonna make me look like I am a rock star I put so much thought into this and work and it really wasn't that work much work at all it kind of cooks itself another great thing about this it really stretches a buck with the seafood I mean it all used was a little bit of seafood and this will feed eight people easily gonna line it get to now come to get this recipe I hope you've enjoyed spending time with me let me know what your favorite flavorings are in a traditional paella or your version of it anyway and I'll see you next time bye bye you [Music]

Channel: Laura in the Kitchen

Views: 1,620,702

Rating: 4.7637944 out of 5

Keywords: chef vitale, chef laura vitale, laura vitale, chef laura, paella recipe, homemade paella, how to make a paella, how to make paella, what is paella, seafood, spanish, rice, recipe, cook, cooking, recipes, kitchen, cookware, food

Id: IRlXtY3DO2Y

Length: 11min 43sec (703 seconds)

Published: Mon May 27 2013

Reddit Comments

[u/bob-the-cook]

Ingredients:

• 2 ¼ cups of Paella Rice or Risotto Rice
• 8 oz Spanish Style Chorizo, cut into coins
• 1 ¼ lb of Boneless, Skinless, Chicken Thighs, cut into large chunks
• 1 Large Yellow Onion, finely diced
• 4 Cloves of Garlic, minced
• About 6 Cups of Chicken Stock
• ¾ cup of Canned Chopped Tomatoes
• Large Pinch of Saffron
• 1 tsp of Smoked Sweet Paprika
• About 4 Tbsp of Olive Oil
• ½ cup of Fresh Parsley, chopped
• Salt and Pepper, to taste

For the Seafood

• 1 lb of Large Shrimp, shelled and Devained
• 1 Dozen Mussels, scrubbed and soaked
• 1 Dozen Manilla or Little Neck Clams, scrubbed and soaked

• Lemon wedges to serve

  To Make It

1. In a very large Skillet or an 18” Paella pan, add 2 Tbsp of the oil and preheat it over

   medium high heat.

2. Add the chicken, season with salt and pepper and allow it to brown on all sides.

   Since the pan you’re using is pretty large, make sure you place the chicken in the center of the

   skillet where it’s the hottest.

3. Move the chicken to one side, add the remaining oil and add the onion, chorizo and garlic,

   let those cook until the chorizo releases its flavor and onions develop some color.

4. Add the rice and paprika and cook the rice for about a minute making sure to stir the

   whole time so it can soak up some of the flavor from the onion mixture.

5. Add the canned tomatoes, stock and saffron, bring the mixture up to a boil, reduce the

   heat to medium/medium low, cover it with either a lid or a couple layers of aluminum

   foil, and cook the mixture for about 15 minutes or until the rice is just about cooked

   but still has a bite.

6. Remove the cover from the pan, arrange your seafood on the rice, making sure to tuck

   the mussels and clams in the mixture, cover the pan once again and let the mixture cook

   for about 10 minutes or until all the mussels and clams open and the shrimp is fully cooked.

7. Season with salt and pepper, turn the heat to high and let the mixture cook for about a

   minute or until the rice starts to brown on the bottom and gets nice and toasty.

8. Stir in the parsley, arrange some lemon wedges on the top and serve right away!