Paella gets its name from the broad, shallow pan (paella or paellera) traditionally used to cook this classic dish, born in the Valencia region of Spain. Elaborate versions of the dish, including fish, shellfish, other vegetables, and sometimes pork or sausage, have become popular all over Spain and the Hispanic CaribbeanΓÇöall over the world, for that matter. Paella is made with rice similar to that used for risotto, and, in fact, risotto rices can be substituted for the authentic Valencia variety used in Spain. The method of cooking is very different from that for risotto, however: while risotto must be stirred constantly, paella should never be stirred once its ingredients have been mixed together. The best way to cook paella is outside, on a round grill. Cooking time will vary according to the intensity of heat, distance between pan and fire, and so on. Here is a shellfish paella with directions for stovetop cooking.
Heat in a large paella pan or large, shallow skillet over medium heat:
1/4 cup olive oil
Add and brown in batches:
1 pound chicken parts, cut into small serving pieces
As the chicken pieces are done, remove them to several layers of paper towels to drain. Pour off all but a tablespoon of fat from the pan, then in the remaining fat, cook, stirring often, over very low heat for about 30 minutes:
1 medium onion, chopped
3 ripe tomatoes, peeled, seeded, and chopped
Return the chicken to the pan and stir well to coat. Pour in:
4 1/2 cups hot chicken stock
Simmer for 10 minutes. Add:
12 scrubbed mussels
1 pound deveined peeled raw shrimp (preferably with tails on)
1 cup cooked white kidney beans (1/3 cup dried yields about 1 cup), rinsed and drained if canned
1 cup cooked butter beans
1 cup cooked green beans, preferably Italian-style flat beans
1 tablespoon sweet paprika
6 to 8 saffron threads, crumbled
Salt to taste
Stir well, then stir in:
1 pound Valencia rice, Italian rice, or American medium-grain rice
Make sure the ingredients are well distributed and gently pat down the top. Cook, uncovered and without stirring, over medium-high heat until the rice is done and the liquid is evaporated, 20 to 25 minutes. If the liquid evaporates too quickly, add more hot stock as needed. Do not allow the rice to burn; however, a dark brown crust on the bottom of the pan is considered desirable. When the paella is done, use tongs to retrieve the mussels and shrimp and arrange them on top of rice. Let stand for 10 to 15 minutes before serving.
