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Paella w/Mushrooms, Shrimp & Chicken

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Margi Cintrano View Drop Down
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    Posted: 12 May 2012 at 09:22
This Valencian recipe comes from José Andrés: 


Wink  photo courtesy: www.joseandres.net

José Andrés and his 3 daughters, Carlota, Ines and Lucia always pitch in to assist their dad find branches, twigs and rocks for their back yard Mushroom, Shrimp & Chicken Paella at their home in Bethesada, Maryland.  
 
About 30 years ago, José was assisting his father with the same tasks. José told me, Spanish Rice is the DNA of Paella and thus, one must use Spanish Rice, from Valencia. Most Chefs use the brand La Fallera; which comes in several varieties including: La Bomba, Arborio and Paella. 
 
José further mentioned, "Cooking at home is like freedom, and I do not have this liberty in my restaurants.
 
I thought this to be of interest and a little different with the mushrooms, as this is prepared on his outdoor grill in Maryland, not Spain.  I have never made a Spanish Rice Dish with mushrooms, so this can be quite unique and novel ... The wild mushrooms & chicken combined wonderfully with the arborio & gambones; a lovely seasonal shrimp.
 
José Andrés serves this with ali oli, which can be extraordinaire in itself too !!  Ali Oli is a wonderful marriage partner with the Shrimp !!!
 
His Cava Sangría is nice too which I posted in Beverages ... and of course his Tomato Gazpacho, which is in fruits / veggies.
 
PAELLA WITH MUSHROOMS, SHRIMP & CHICKEN
 
HERE IS THE FINISHED PLATING - READ BELOW TO LEARN THE STEPS TO PREPARE AND THE INGREDIENTS AVAILABLE ON THE IBERIAN PENINSULA TO MAKE THIS WONDERFUL MUSHROOM, CHICKEN & EXTRA LARGE SHRIMP ARBORIO SHORT GRAIN RICE PAELLA.
 

Here is the recipe adjusted for product availability for The USA ... 
 
*** Translated from José´s  &  his wife Patricia´s  Recipe  
 
8 Servings. 
 
Alli Oli ... José serves his garlicky mayonnaise type concoction with his Rices ... 
  • 4 cloves of garlic halved with centre germ removed
  • 1/2 teaspoon fine grind sea salt
  • 2 large egg yolks
  • 3 tblsps ice water
  • 2 tablespoons Sherry Vinegar
  • 1 cup 100% Hojiblanca light fruity Evoo 
  • Freshly ground black pepper  

Paella ... 

  • 4 cups ice water
  • 2 ounces dried Shitake Mushrooms (Ceps Boletus Eduli in Mediterranean; I purchased fresh La Rioja Shitake and fresh La Rioja Setas de Cardo)
  • 9 tblsps Spanish  Evoo
  • 12  Spanish saffron threads ( Spanish Saffron from Toledo Designation of origin )
  • 1 1/4 pounds of boneless and skinless chicken
  • 10 oz. fresh Shitake Mushrooms, stems removed and caps thickly sliced (Ceps in the Mediterranean countries)
  • 1/2 pound Oyster mushrooms sliced ( Niscalos or Trompetas in Mediterranean )
  • 1 cup chopped onion
  • 4 garlic cloves chopped finely
  • 1 1/2 Valencian Rice Arborio from Albufera by Fallera  
  • One 15 oz. can of diced tomatoes in their juice (I employed fresh tomatoes)
  • 1 dried California Chilie stemmed, seeded and finely ground in a spice mill (I used Spanish guindilla dry)
  • 3/4 tsp La Vera Smoked Cayenne Chili Powder Sweet 
  • 2 cups chicken stock home made 
  • 1 pound freshly caught Large Shrimp (or frozen;  I used gambónes, extra large Spanish shrimp in season now (winter))
a.) the ali oli: mash the garlic and sea salt in a metal bowl with back of spoon until a paste develops. Whisk in yolks and then, water and sherry vinegar. Set the bowl over a pan of barely simmering water, and whisk until the mixture thickens and instant read thermometer reads 140 Farenheit degrees for 3 to 6 mins.

b. ) remove bowl and cool to room temperature. Whisking occasionally, add the oil gradually until sauce thickens more and season with salt and pepper. Cover and chill.  

*** we do not care for ali oli with our paella  

PAELLA ...  

1. bring 4 cups of water to boil in large saucepan
 
2. mix in dried mushrms or fresh
 
3. soak mushrms until tender at least 3 hours
 
4. squeeze liquid from the mushrms and put in bowl
 
5. reserve the mushrm broth for the rice dish
 
6. heat 2 tblsps oil in each of 2 large 12 Inch to 14 Inch Paella Pans called Palleras on  Medium High
Heat
 
7. sprinkle chicken with salt and pepper and add half of the chicken to each pallera
 
8. sauté until golden on both sides
 
9. transfer the chicken to a separate bowl
 
10. add 1 tblsp Evoo to each pallera and add the fresh mushrms and sprinkle with salt and pepper
 
11. using slotted spoon, transfer the mushrms once sautéed ( 5 mins ) to the bowl with the chicken
 
12. add one tblsp Evoo to the palleras again
 
13. add 3/4 cups Rice and stir to coat, one minute
 
14. then add 1 1/4 cups mushrm broth, 1/2 can tomatoes with their juice, 3/4 tsp ground chili
pepper, the saffron and stir to combine. Bring to a simmer. Sprinkle rice mixture in each pallera with salt and pepper. Soak the saffron in bowl of 115 farenheit hot water for 15 minutes and then, pour into the Rice along with the stocks.
 
15. mix one bowl of chicken and mushrms and all their juices into rice in each pallera
 
16. drizzle chicken broth over the rice in each and simmer 8 mins. Drizzle another 1/2 cup broth over each. Simmer 8 mins. and arrange a half pound of shrimp for each pallera.
 
17. cook until rice is tender, and chicken cooked through.
 
18. Now place shrimp in the palleras and cook until just coral pink and opaque in center and rice is sticking to pan just a bit, 3 mins. Sprinkle each paella with parsley freshly chopped.
 
19. *** Soccarat:  The Little Browned Crispy Rice Particles that form on bottom ... Shall be achieved in Number 18.
 
20) let cool just a bit and serve  
 
CHEF JOSÉ ANDRÉS SERVES HIS MARYLAND HOME PAELLA WITH WHITE WINE - GARNACHA FROM SPAIN ... and Sherry Gazpacho, a Cava Sangría  and Home made Flan from his mother. 
 
WE PREPARED OURS INDOORS FOR 6 IN AN ANTIQUE EARTHENWARE DATING BACK TO THE 1970s ... OUR FIRST JUMBO SIZED CAZUELA ... 
 
THE KEY INGREDIENT FOR PAELLA IS THE ARBORIO SHORT GRAIN RICE FROM VALENCIA, BRAND FALLERA  ... THIS IS THE BRAND CHOSEN TIME AND TIME AGAIN BY CELEBRITY CHEFS; AND BELIEVE ME, THERE IS NO BETTER SHORT GRAIN IN VALENCIAN RICE, THAN FALLERA ... I HAVE TRIED THEM ALL ... CHECK WITH www.latienda.com or www.foodsfromspain.com AS TO WHERE TO GET FALLERA ...   


NOTE: THIS IS THE ARBORIO SHORT GRAIN RICE, CHEF JOSÉ ANDRÉS USES AT HIS 12 RESTAURANTS IN THE USA ...

THERE ADDITIONAL RELEVANT INGREDIENTS:  SAFFRON THREADS, FRESH RED BELL PEPPER, SALT OF CHOICE, FRESHLY GROUND BLACK PEPPER CORNS, RED RIPE, JUICY TOMATOES OF CHOICE, ONION OF CHOICE MINCED, GARLIC MINCED, THYME, ORÉGANO, SPANISH EVOO, CHICKEN STOCK HOME MADE IN THIS RECIPE, AND LA VERA DESIGNATION PIMENTÓN DE LA VERA SMOKED PAPRIKA SWEET, AND 1 TINY DRY RED GUINDILLA CHILI PEPPER ...  

Pimentón de La Vera Dulce; saffron threads, tomillo which is dry thyme, fine grain sea salt, 1 dry red guindilla chili pepper from the Basque Country, peppercorns in black, white, rose and green;  a few on the vine jumbo cherry tomatoes & 1 green lemon ...
 
   

MORE INGREDIENTS FOR THE BEGINNINGS OF THE QUINTESSENTIAL SOFRITO TO KICK OFF THE PAELLA ...  

ROAST RED BELL ... THEN, SEED AND SLICE JULIENNE IN VIRUTA STRIPS ... they are a key player in the Sofrito --- the base of most Iberian Dishes ... if this is not up to par; neither will the Paella final rice dish, be ... THE SOFRITO IS THE NEXT KEY ...
 
 

THE WILD MUSHROOMS:  LA RIOJA DESIGNATION SETAS DE CARDO ( AN EARTHY, DELICIOUS DELICATE AROMATIC WILD VARIETY ) & LA RIOJA DESIGNATION WILDLY GROWN SHITAKE ); THE CHICKEN PARTS, AND THE EXTRA LARGE SHRIMPS CALLED " GAMBÓNES " SEASONALLY AVAILABLE DURING IBERIAN WINTERS, SPANISH 100% EXTRA VIRGIN OLIVE OIL & HOME MADE CHICKEN BROTH FROM STOCK ARE THE OTHER INGREDIENTS REQUIRED FOR THIS DISH ... ( PHOTOS 5, 6 & 7 & 8 SHALL SHOW YOU THE PRODUCTS I HAVE USED IN THIS RECIPE ).  

THE SEPIA TONED ARE CALLED SETAS DE CARDO; AND THE LIGHTER COLORED BROWN ARE THE SHITAKE, BOTH WILDLY GROWN IN LA RIOJA, IN NORTHERN SPAIN; ON THE BORDER OF NAVARRA AND ÁLAVA, THE BASQUE COUNTRY.
 
   

WASHED AFTER SOAKING FOR 3 HOURS IN CHILLED WATER; SO IT IS NECESSARY TO USE A SIEVE AND CHEESECLOTH TO OBTAIN A TRANSPARENT BROTH, SO U CAN COMBINE WITH THE CHICKEN BROTH FOR THE SIMMERING PROCESS AND THESE ARE READY FOR SLICING IN 3 OR 4 THICK SLICES ...  

THE NEXT INGREDIENTS WE EMPLOYED ...

THESE MUSHROOMS ARE AFTER THE SOAKING PROCESS OF 3 HOURS ... 
 
  

THE WHOLE CHICKEN  & THE VET BUTCHERED INTO PARTS ...

( you can buy chicken parts of choice; note: though the Vet deboned & skinned several parts, the skin of the chicken provides a tremendous amount of flavor in this specific Paella Arborio Dish. Some of the parts, were bone in and skin on to enhance flavour ...  
 
 

BUTCHERED CHICKEN PARTS ... READY FOR SLICING INTO THICK SLABS OR THICK CHUNKS ... ( DO NOT SLICE TOO THIN OR THE SOFRITO SHALL ABSORB THE PIECES ). 

 

THE NEXT INGREDIENT TO PREPARE FOR THE NEAR FINALE ARE THE SHRIMPS; IN THIS CASE ONE CAN PEEL OR MAINTAIN WITH HEADS AND TAILS ... THESE ARE THE RAW GAMBÓNES; WHICH WE PREFER PEELED; TO ELIMINATE WHISKERS, SHELLS AND BEARDS IN THE ARBORIO ... WE WOULD HAVE KEPT SHELLS ON, IF THIS WAS A " PAELLA MARINARA " OR A " PAELLA DE MARISCOS"; A SHELLFISH PAELLA -- AND WOULD OF THEN HAD ADDED SHELLFISH BROTH ...  

THE GAMBÓNES IN SHELL WITH BEARDS AND WHISKERS ... FRESH SEASON DURING NOVEMBER THROUGH MARCH ON IBERIAN PENINSULA ... 
 
 

THE SHRIMP HAVE BEEN DE WHISKERED, DEBEARDED AND UNDRESSED FROM THEIR SHELLS ... WHICH HAVE BEEN FROZEN FOR A FUTURE SHELLFISH PAELLA ... 
 
 

PLEASE NOTE THE SAFFRON THREADS ARE PLACED IN 105 DEGREE FARENHEIT WATER AND LEFT TO SOAK, CHANGING THE WATER TO A BURNISHED BURNT SIENNA SAFFRON COLORED RED TONE ... THIS LIQUID IS EMPLOYED ONCE YOU ADD THE ARBORIO TO YOUR SOFRITO ...
 
THIS IS THE TIME TO MINCE UP THE ROASTED RED PEPPER, THE GARLIC, THE ONION OR SHALLOT OR SPRING ONION, THE TOMATOES ( I USED FRESH JUMBO CHERRY TOMATOES, OVER RIPE AND JUICY & TO SPRINKLE THE SPICES AND SEA SALT FINE GRAIN ) ... PLACE THE EVOO IN THE PAELLERA, A SAUTÉ PAN OR A CAZUELA OF EARTHENWARE ...  
 
 

THIS IS THE BASE OF AN EXEMPLARY " SOFRITO ", WITHOUT THIS SOFRITO, THERE IS NO PAELLA ... 
 
PLEASE NOTE: THE SOFRITO SHALL APPEAR LIKE A " CHUNKY TOMATO " SAUCE OR THICK PISTO DE MANCHEGO ... DURING THIS PROCESS, IS WHEN ONE ADDS THE RESERVED MUSHROOM LIQUID AND THE CHICKEN BROTH ( AND OF COURSE THE MUSHROOMS AND THE CHICKEN ONLY ) ... AND THE SMOKED PAPRIKA, AND SPICES AND ADJUSTS THE SALT ... 
 
THE SOFRITO BEGINNINGS ARE ON SLOW LOW FLAME, SIMMERING TO FORM A THICK THICK RUSTIC RUSTIC TOMATO LIKE SALSA ... ( NOTE: AFTER THE SOFRITO WAS READY; WE MOVED IT TO A HUGE TERRACOTTA ( EARTHENWARE CAZUELA ) ... ONE CAN USE A PALLERA FOR THE WHOLE DISH, IF YOU WISH TOO ... WE PREFER THE EARTHENWARE WHICH PROVIDES  EXTRAORDINAIRE FLAVORS ... AND IS RECOMMENDED ... 
 
 

THE SOFRITO PROGRESSES ... STIR CLOCKWISE ON THE SIDES SLIGHTLY PUSHING INGREDIENTS INTO THE CENTRE --- VERY GENTLY & SPEAK TO THE SOFRITO !! IT WORKS !!! LOL 

THIS IS THE MOST QUINTESSENTIAL ... SEE PHOTO OF CHEF JOSÉ ANDRÉS STIRRING !!!  


NOTE: I DID NOT REMOVE THE SEEDS FROM THE CHERRY TOMATOES ... YOU CAN IF YOU WISH TO ...  ADDED A LITTLE GARLIC POWDER, AND A BAY LEAF ... 
 
READY TO ADD THE SLICED CHICKEN PARTS ( SKINLESS AND BONELESS ) ... AND THEN, THE CHICKEN PARTS WITH BONE IN AND SKIN ON; THEN, THE MUSHROOMS ... THEN, READJUSTING THE SPICES AND SALT; THEN THE RICE --- PAY ATTENTION:  WATCH HOW IT IS DONE ... SO THAT YOUR RICE IS DELICIOUS ... THEN, THE FINALS, THE SHRIMPS & IF YOU WISH GREEN OR BLACK OLIVES ...
 
OH YES, A PINCH OF SUGAR ... CUTS THE ACID FROM THE TOMATOES ... 
 
*** THE MOVE TO THE EARTHENWARE TERRACOTTA CLAY / MUD ANTIQUE CAZUELA IS PHOTO 16 ... 
 

NOW FOR THE CONCOCTION PRIOR TO THE ARBORIO ... 
 
 

NOTE: THE CAZUELA IS AN OLDIE ANTIQUE FROM THE 1970s ... SO, NOT TO BE VAIN; MY PAELLAS ARE QUITE EXEMPLARY ... AND THIS IS HOW THEY ARE PREPARED THROUGHOUT THE VALENCIAN REGION ... LEVANTE ...

TO CONTINUE PRIOR TO THE ARBORIO RICE ... NOW, ADD THE MUSHROOMS AND THEIR LIQUID ... DRIZZLING IN THE MUSHROOM AND HOME MADE CHICKEN BROTH TO SIMMER THE RICE ... I PERSONALLY DO NOT COOK MY RICE IN CHILLED WATER ... I USE BROTH AND A DRIZZLE OF CARLOS V BRANDY RESERVE !!!  GIVES THE RICE AND INGREDIENTS A MARVELOUS FRAGRANCE AND TASTE.  
 
 


*** READJUST SEASONING A BIT ... ADD A SQUIRT OF FRESH LEMON JUICE FROM A FRESH LEMON ... ( 1/4 OF A LEMON, SAVING THE REST FOR THE END OF THE CONCOCTION ) ... RE-SALT TO TASTE ...

THE NEXT STEP ... ONCE IT IS ON A MEDIUM SIMMER, AS IN FOTO BELOW, ADD THE ARBORIO AS IF TOSSING A HEFTY PINCH HERE AND THERE ... DO NOT POUR IN THE RICE !!! THIS IS NOT GOING TO BOIL IN WATER !!!  ADD THE RICE, AS IF TOSSING HERE AND THERE ... THE AMOUNT IN RECIPE IN PARTS; AND STIR VERY GENTLY AROUND THE PAN IT SHALL SIMMER IN ABOUT 20 MINUTES ... U SHALL KNOW WHEN IT IS READY ... DO NOT ADD WATER TO THIS DISH ... 
 

TIME FOR THE ABORIO RICE TOSSING ACT ... 
 
NOTE: THE PLACEMENT AT THIS POINT, IS SCATTERED RICE ... NOT LIKE A BOILED RICE ... 
 
 

CONTINUING WITH SIMMERING THE RICE; A FEW MINUTES ( LESS THE 4 MINS. ), PLACE THE SHRIMP AND THE OLIVES OF CHOICE IF U WISH; AND COOK ON TOP OF THE RICE FOR 1 1/2 MINUTES PER SIDE; STIRRING CLOCKWISE SO THE RICE DOES NOT STICK TO THE EARTHENWARE TOO MUCH; FOR THOSE WHO LIKE A LITTLE SOCRATTE ( BURNT RICE ON BOTTOM; LOWER FLAME AND LET IT GET A BIT SCORCHED; HOWEVER, WE DO NOT CARE FOR IT; WE LIKE OUR RICE JUST A BIT CALDOSO, WHICH MEANS SLIGHTLY MOIST WITHIN THE SOFRITO ... )
 
 

PLEASE DO NOT SPEAK ON YOUR CELL PHONE; DO NOT TAKE YOUR EYES OFF THIS CAZUELA !!!

STIR GENTLY, AS THE RICE FORMS THE PAELLA ... WATCH THE SHRIMP ... THESE ARE QUITE LARGE AND TAKE APPROX. 2 MINS. PER SIDE ... 
 
THE FINISHING TOUCHES PRIOR TO PLATING ON LOW SLOW SIMMER FLAME, FUEGO LENTO = SLOW COOKING ... AS YOU CAN SEE, IT IS SIMMERING VERY NICELY ... ONE CAN SEE THE VAPORS COMING FROM THE CONOCOCTION ... WATCH AND DO NOT ALTERNATE A STEADY WATCHFUL EYE ... 
 
 

THE FINALE ... THE GORGEOUS MUSHROOM & CHICKEN PAELLA WITH EXTRA LARGE SHRIMPS ADORNED WITH SPANISH BLACK OLIVES ... 
 
   

If you have any questions, please do not hesitate to ask, and have a wonderful Paella ... 

ENJOY, KINDEST REGARDS:

Authored and Photographed By:
 
Margaux Cintrano
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 11 February 2013 at 09:53
This sound delicious! I'll have to put this on my to do list.

Thanks Margie.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 February 2013 at 09:58
Thank you, Ak1. It was wonderful and full flavored.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 11 February 2013 at 16:33
I'm making it tonight for dinner. I'll let you all know how it was.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 February 2013 at 17:16
Ak1. oh please do. It was marvelous ... Very tasty. The sofrito and mushroom provide a wonderful profile.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2013 at 09:50
Margi, Margi, Margi - this is incredible!
 
I am glad that I forced myself to wait until the entire pictorial was finished before peeking ~ that way, I was able to see it all, from beginning to end, and I was very impressed! Thank you for taking the time to photograph this and explain the steps.
 
There are some very nice photos there - I love the fresh Iberian ingredients: the setas, the pollo, the gambones, everything about it. Your antique cazuela is beautiful, and I hope that my new one (which will be used for the first time at the end of this week) lasts as long as yours has, and takes on such a beautiful patina.
 
I am going to read this again, and may have a couple of questions, which I will PM to you. Paella is the reason that I first became interested in cocina Española, and it is a real joy to see it as it is prepared in its native land ~ Thumbs Up
 
 
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Bravo!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2013 at 13:22
I have to say it was a wondeful dish. Unfortunately, I had to do a few things differently. The weather was crap so instead of how I usually make Paella, which is over an open wood fire, I did it inside using gas on the cooktop. Also I was out of Spanish rice so I used Arborio from Italy. And didn't have any Shiitake mushrooms handy so I used dried morels. All in all, even though it was not done like a traditional paella, it was a damn good rice dish. I will definitely be making this again.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2013 at 13:44
Ak1. Thanks so much for your feedback. Sounds very tasty too. Too bad; no photos.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2013 at 13:55
    The dish looks and sounds great, Margi!  Fantastic pictorial along with the recipe and description too, nice!

  AK1, your dish sounds fantastic!  No, we don't always have the correct ingredients on hand...but that'll never stop us from eating good!

  Dan

 
Enjoy The Food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2013 at 14:16
Dan. Thanks so much for ur feedback. This Paella was divinity. There are 3 keys: the sofrito; the Fallera arborio from Valencia and the earthenware cazuela. The rest is fuego lento or slow flame.   Thanks again for ur lovely feedbk. Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 February 2013 at 08:58
Tas and Rod,
 
Firstly, sorry for the delay in getting back to you; as Tas was aware that the Vet´s brother´s wife lost her Mom ... and thus, we are in Logroño, La Rioja ... Francesco is married to a native Riojana, from Logroño, 15 minutes from the Basque Country ( 15 km from Álava, Laguardia ) ...
 
I wanted to thank you both for your compliments ...
 
This Paella is a mountain paella, from the High Sierra of the province of Valencia which separates the whole Levante region on the west side from the province of Albacete, Castilla La Mancha ...
 
For centuries, the shepherds, and mountaineers, hunters and horsemen, compiled their rices with feathered game, wild mushrooms, hoofed game, beans ( legumes ) and herbs ...
 
When the shepherds herded their flocks down the Sierra, and the hunters went to market at the Port; was when the fishermen, and locals realised they too could cook paellas, with fish, shellfish and seafood ... Thus, a fusion developed ...
 
This dish is Rustic and traditional fare, and is based on THE SOFRITO, THE ARBORIO BRAND FALLERA AND THE MUSHROOM BROTH COMBINED WITH CHICKEN BROTH ... NO WATER WAS EMPLOYED TO PREPARE THIS PAELLA ...
 
It is the major change from Chef José Andrés´ Paella which was prepared in Maryland ... Our group of friends, told me; it was " DIVINITY " --- considering there is normally enough for leftovers, and there were NO LEFTOVERS; this should tell you all something ...
 
It was truly delicious ... and savoury tasty ... Lots of flavor, and lots of care, and lots of the best products went into this Paella ...
 
LOOK FORWARD TO HEARING FROM THOSE WHO WOULD LIKE TO PREPARE ...
 
AK1 used Italian Arborio and stated he also used dry Shitake; however, it was delicious and he would definitely prepare it Valencian rustic traditional style the next time !
 
Kindest,
Margaux. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 February 2013 at 09:18
Great information, Margi ~ thanks ~
 
It looks to me, based on the amount of broth, plus the liquids that would naturally be in the pan, that liquid/arborio ratio is about 3 to 1? And that the rice goes in after the broth? Let me know ~
 
I like the idea of scattering the rice in gently, verus tossing it in, and will try that with my next paella, hopefully on or enar March 19th (Saint Joseph's Day).
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 February 2013 at 09:25
Tas,
 
The mushroom broth combined with the chicken broth, goes in before & after; a little before and the rest after ... However, one tosses the rice in handfuls in the Cazuela; not poured in the earthenware terracotta in 1 golpe = 1 huge amount ...
 
More or less stir after each toss, and toss in a few handfuls of rice equalling amount given in recipe ... the grains are quite tiny ... Much smaller than Italian arborio ...
 
1 Litre of the combined broths ... in total ...
 
No water.
 
Un-necessary.
 
Hope this assists ...
Margaux.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 14 February 2013 at 09:34
It is a work of art looks great .i will   try it one day. thanks
Ahron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 February 2013 at 15:22

AHRON,

 
In all honesty, this was divinity ... Very traditional winter Valencian high sierra hill country and mountain lunch dish. Thanks alot for your interest and compliments.
 
I also have done a pictorial on PAGE 3 - IBERIA - FIDEUÀ DE LA MONTAÑA which is a noodle vermicelli pasta paella; and it is quite similar however, with chicken and sausage varieties ...
 
Again,  thanks so much and great to see u back at Fotw.
 
Margi.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2013 at 02:13
Very nice Margi...superb dish.Thumbs Up

One question...when using the cazuela, does it develop the nice costra like it does with a paellera?
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2013 at 06:45
Thank you very much Hoser ... it was quite delicious ... had no leftovers between the 6 of us; 4 friends ...
 
To answer your question on the Soccarat; the golden brown crust which forms on the bottom of one´s paellera pan ...
 
This is a very rustic and slightly "caldoso" ( a little bit of saucey liquid ) type of rustic high hill country paella; and thus, it was prepared with a very tiny grain arborio rice variety; and did not over cook slightly to form a Soccarat crust.
 
However, if you push the arborio with a wooden spatula, place the rice on a higher flame in a more flattened form; I am quite assured that you could create the Soccarat in an earthenware Cazuela terracotta. One can also prepare in a metal Pallera; however, I truly love the aromas and the taste of the dish when prepared in Terracotta ... it is amazing ! Especially, my baby terracotta which is quite an antique, as u can see ... My fave cooking vessel ...  
 
Soccarat is usually part of the Paella Valenciana variety. As you are aware there are uncountable recipes for Paella, from the high hill country Sierra, to the mountain to the coasts and the cities and towns ...
 
Thus,  saucey caldoso, is a rice dish which has a thick sofrito base and the sauce which is the reduction of the vegetables, forms into a " thick sauce" ... This gives a very wonderful flavorful moist rice dish.
 
Thanks for your enquiry and compliment.
 
You might like my pictorial on Fideuà a La Montaña, prepared similarly however, with vermicelli noodles and 4  sausage varieties plus chicken ...
 
It is on Page 3 in the Iberian Section.
 
Kindest regards, and hope some of your blizzard has finally been melting ...
 
The March edition is in process so we shall require a photo of Your Book which you could send me via private email. Your interview is paired with two other very important gentlemen, the Founder of TERRA OLIVO, an international Evoo Organization Trade Fair and a well known Chef, Caterer, Author and Radio Broadcaster ...
 
Margi.
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