Paella

Paella (serves 4)

Ingredients:

-2 cups of short rice (we buy bulk in Henry's)

-1/2 onion finely chopped

-1/2 red pepper

-1/2 green pepper

-8oz frozen artichoke hearts

-8oz frozen asparagus spears

-1 cup crushed tomato

-1 lb pork baby ribs

-1/2 lb chicken thighs, deboned, skinned

-3 cups vegetable stock

-2 cups of water

-4 tbs olive oil

-salt

-black pepper

-1 garlic clove finely chopped

-paprika

-Spanish saffron - about 40 stems-

After several trials we found a recipe for a paella that can be done in a conventional kitchen.

Here is our current favorite:

1) In a wok with 1 tbs of oil fry the chicken, seasoned with salt, black pepper and oregano at medium-high until golden, about 8 min. Set aside.

2) In the same wok, fry the pork ribs seasoned with salt, black pepper and oregano, adding oil if necessary, at medium high, covered and turning the ribs so that they do not burn. Set aside together with the chicken.

3) While frying the meat boil the artichokes and the asparagus together for 5 min in 2 quarts (1L) of water with 1/2 tsp of salt.  Drain and let cool down.

Cut the asparagus in 3 and discard the thicker third.

4) Clean and dry the wok

5) Add one tbs of oil in the wok and cook the onion until tender. About 10 min at medium heat. Set aside

6) Add one tbs of oil to the wok and cook the peppers (red and green) for about 8 min at medium heat. They should be slightly uncooked. Set aside.

7) Warm up the vegetable stock and the water

8) Put the paella on the stove with 1 tbs of oil. Add the onion and peppers. Then add the garlic and the crushed tomato. Stir. Add one pinch of salt.

9) When the tomato has darkened and the texture is pasty (~5-8 min) add the meat with all its juices, and let warm up.

10) Add paprika and mix few seconds to let the flavors mix.

11) Add 5 cups of boiling vegetable stock and water and let simmer for 10 min

12) Add salt to taste

13) Add the artichokes and asparagus, mix and bring to boil

14) Sprinkle in the saffron and mix

15) Add the rice.  Mix until it is evenly distributed. Cook at medium heat for 8-10 min

16) Transfer the paella into the oven pre-warmed at 400F

17) Cook for 10-15 more min. Add 1/2 cup of warm water if becomes too dry

18) When the water is absorbed and the rice is almost cooked, remove the paella from the oven and cover it with kitchen paper for 5 min.

19) Serve and enjoy.