This recipe is so versatile: Try it with different vegetables, add in protein like this week’s chorizo sausage, or even cook it on the grill!
2 cups paella rice
4 cups F&L chicken stock
¼ cup olive oil
3 large garlic cloves
1 sweet onion, peeled and thinly sliced
1 pound heirloom tomatoes, seeded and cut into wedges
2 bell peppers, preferably 1 orange and 1 yellow, seeded and thinly sliced
2 zucchini, quartered and thinly sliced
Pinch of saffron threads
2 teaspoons smoked paprika
Sea salt and fresh ground pepper
1. Put the tomato wedges in a bowl and sprinkle with salt. Let sit while the rest of the paella is prepared.
2. In a large paella pan, skillet or Dutch oven, heat the olive oil over medium heat. Add the garlic to the pot and sauté for 30 seconds, or until fragrant.
3. Add the onions, peppers and zucchini to the pot, along with a pinch of salt. Sauté for 5-6 minutes, or until veggies are just tender. Add the saffron, paprika, and rice to the pot. Sauté for a minute and then add 1 teaspoon salt and the stock to the pot, plus more water to cover, as necessary. Bring to a boil and let cook for 3 minutes.
4. Reduce heat to medium-low and continue to cook for 20 minutes, stirring occasionally. Once most of the stock is absorbed, turn off the heat and add the tomatoes. Cover and allow to stand for 10-15 minutes. Season to taste with salt and black pepper. Serve warm.
Variations: Traditional paella is often served with cubed chicken, chorizo or even shellfish mixed in; pick your favorites and add the protein alongside with the vegetables in step 3 above (if using shellfish, add during the last 5 minutes of simmering in step 4). Feel free to substitute or add in any other summer vegetable, such as eggplant. Also, if it’s too hot to stand over the stove, cook your paella in a skillet on the grill!
The summer harvest is at its peak, with favorites such as heirloom tomatoes, eggplant, green beans and cucumbers ripening in abundance as we reach the end of August. This week, put these gorgeous offerings to delicious use in a traditional Spanish-style paella crafted with our own signature chicken stock and a pinch of fragrant saffron. Also featuring Italian Rustica bread and farm-fresh fruit including melons, plums and grapes, this summery lineup is fit for a crowd—gather ‘round the paella pan, uncork a bottle of white wine and enjoy!
Here are a few recipe ideas for the week:
Classic Spanish Paella
This recipe is so versatile: Try it with different vegetables, add in your favorite protein, or even cook it on the grill!
Grilled Padrón Peppers
These small, slightly-sweet (but sometimes spicy!) peppers get an extra dose of smoky flavor courtesy of a quick sear on the grill.
Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a hot day.
Yellow Romano Beans with Caramelized Sweet Onions
These beautiful beans are tossed with flavorful onions and fresh parsley.
Cucumber Melon Salad with Feta
A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.
This classic paella recipe from The Spanish Table is a summer favorite at the Farm. Full of fresh seafood and spicy chorizo, the caramelized crispy rice crust known as the socarrat is still our favorite part!
½ cup uncooked Valencian Rice per person
1 cup chicken stock per person
5 threads saffron per person dissolved in a little white wine
Olive oil, to cover bottom of pan
1 piece of chicken, such as a thigh, per person
½ to 1 soft chorizo sausage per person
½ teaspoon Spanish sweet paprika per person
1 clove garlic per person, minced
¼ cup chopped onion per person
1/8 cup grated tomato (cut in half, grate and discard the skin) per person
2 shrimp or prawns per person
2-4 small clams and/or mussels per person
Red piquillo peppers cut in strips
Artichoke hearts, green beans or peas
Cooked white Spanish beans such as alubias de la granja or judion
Lemon wedges for garnish
Salt to taste
1. Heat stock in a separate stock pot. Crush saffron and add it to stock or a little bit of white wine. Heat paella pan over medium heat, add olive oil and fry chicken until it begins to brown.
2. Next add garlic and onions and saute until translucent. Add chorizo and cook until heated. Add the rice, stirring until well coated with oil. Add the paprika and grated tomato. Stir while cooking for a few minutes. Add saffron flavored wine and hot stock. Bring to a boil while scraping the bottom of pan. Now the rice should be level and you will not need to stir from this point on. Adjust heat to maintain a nice simmer.
3. When the rice has absorbed a good amount of liquid but still has a soupy appearance add the mussels or clams. Once the rice is cooked add the shrimp or prawns tucking them down into the rice, then the piquillo peppers, artichoke hearts, green beans, beans and peas. During this time the rice should be caramelizing on the bottom of the pan. It will make a faint crackling sound and smell toasty sweet but not burnt. Set aside to rest for 5-10 minutes. Sprinkle with chopped parsley, garnish with lemon wedges and serve.
Variation: This recipe can also be made using the oven or barbecue—see The Spanish Table for details on how!