Ask my Catalan friend Pep and my Catalan-wannabe friend Ted which of the three of us makes the best paella, and prepare to hear much wailing and gnashing of teeth. Then you'll hear many excuses about exactly how and why I, neither having the privilege of a) growing up in Spain (Pep) nor b) having written a newspaper story about paella after interviewing the Spanish cooking authority Penelope Casas (Ted), managed to mop the floor with both of them in a paella cook-off when I lived in Boston several years ago. What can I say? The crowd was the judge, and the choice was clear. Of course, paella is a renowned dish for groups: In Spain, cooks will put a gargantuan paella pan over a huge fire to feed dozens. But with the right pan (I love my trusty steel crepe pan), it's easy enough to make for one, too.
Ingredients
Step 1
Preheat the oven to 400°F.
Step 2
Combine the seafood stock, saffron, and pimenton in a small saucepan over medium heat and bring to a simmer; reduce the heat to very low and cover.
Step 3
Lightly season the squid with salt and pepper. In an 8-inch cast-iron or other heavy skillet, heat 1 teaspoon of the olive oil over medium-high heat. When it shimmers, add the squid and cook, stirring frequently, just until the squid lose any translucence and exude their juices, 30 to 60 seconds. Transfer the squid to a plate and decrease the heat to medium.
Step 4
Add the remaining 1 teaspoon of oil, then the red pepper flakes, scallions, and garlic and sauté until the scallion starts to soften, another 2 to 3 minutes. Add the rice and cook until the grains are well coated with the pan mixture, 1 minute.
Step 5
Pour in the hot broth and bring to a gentle boil. Decrease the heat to medium-low. Taste the liquid and add salt to taste, then let it continue to gently bubble, swirling the pan occasionally, for 8 to 10 minutes, or until the rice has swelled and absorbed much of the liquid; it should still be slightly soupy.
Step 6
Stir in the squid and tomatoes. Transfer the pan to the oven and bake, uncovered, for 10 to 15 minutes, until the rice is al dente, or mostly tender but with a little resistance in the center.
Step 7
Remove the pan from the oven, cover with a lid or aluminum foil, and let it sit for about 5 minutes, until the rice is tender. Uncover and return it to the stovetop over medium-high heat and cook for about 2 more minutes, to brown the bottom of the rice.
Step 8
Spoon it out onto a plate, and eat. Don't worry if it sticks. Just scrape it up and know that this is what the Spanish callsoccarat, the crispy pieces that are considered a sign of a great paella.
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Reviews (3)
Back to Top我认为这道菜是美味!我做我自己的shrimp stock with shrimp tails and skins. It took 15-20 minutes for the Arborio rice I used to swell and the whole dish to become soupier. I wasn't able to get the bottom as crispy as I would have liked--I was cooking in my cast iron skillet so I think I just needed to have a bit less liquid at the end for this to work. My husband said he would have liked it if there were more tomatoes in the recipe. Other than that, I would make this again as described.
kathryncrist
Frederick, MD
1/29/2017
I found this to be delicious! I doubled the recipe, and added a little more paprika and saffron than called for and just a pinch of cumin. Also added 1/2 lb of shrimp. Otherwise, stuck to the recipe. Only thing I would change is less liquid, there was too much left after putting it in the oven. I couldn't quite get the browned bottom because of it. Very easy, and will definitely make again!
leiszlez
seattle, wa
5/2/2011
i had high hopes for this recipe, the smoked paprika & saffron simmering in fish stock, shallots sauteeing with garlic,smelled so amazing! i sat down with my reisling (recommended wine pairing) and tasted...blah. i tried to add more salt but then it was just salty blah. i don't even want the leftovers. the reisling was great
Gettherefromhere
San Diego
4/23/2011
