It’s a new year, so why not try a new recipe?! Meg hosted her Travel Coordinators for a dinner party and served her fabulous paella. A classic Spanish dish originating in Valencia, paella is a delicious, one-dish meal perfect for a large group. This recipe is for 4-6, but you can easily double—or triple!—it if need be. And Meg’s paella recipe can be tweaked to your liking, whether you add your favorite seafood or kick up the spice. So invite friends over and bring a taste of Spain into your home!
Inspired by saveur.com & Chef Jose Arato
7 1/2 cups vegetable stock, divided
30 threads saffron, crushed
4 cloves of garlic, minced
1 medium onion, finely chopped
3-4 medium tomatoes, peeled and finely chopped
1 large jar of pimientos
Salt, to taste
2 cups Bomba rice
3 tablespoons frozen peas, chopped
1 hot pepper, seeds removed and sliced into strips
10-12 small shrimp, peeled and deveined
1 large grouper filet, cut into pieces
Garnish: lemon wedges
1. In a small sauce pan, bring 1/2 cup of vegetable stock to a boil. Remove from heat. Add saffron. Cover, and set aside.
2. In a 14” paella pan, heat olive oil over medium-high heat. Add garlic, onion, tomatoes, and pimientos and cook, stirring frequently, for about 6 minutes. Add remaining 7 cups of broth and reserved saffron mixture. Season with salt. Bring to a boil over high heat.
3. Stir in rice, spreading evenly across the pan with a spoon. Add sliced pepper. Cook, without stirring, until rice has absorbed most of the liquid, about 12-15 minutes. Add frozen peas. Reduce heat to low, and add shrimp, grouper, and mussels (hinged side down). Cook, without stirring, until mussels have opened and rice has absorbed the liquid, about 5-10 minutes more. Turn heat to high for 1-2 minutes to form the socarrat, a layer of toasted rice on the bottom of the pan.
4. Remove pan from heat, and cover with aluminum foil. Let sit 5 minutes before serving. Garnish with lemon wedges, if desired.