~ Connecticut Paella ~

By
Real Estate Broker/Owner with DMK Real Estate Ct RE Broker 0789963

 ~ Connecticut Paella ~

Connecticut Paella home made

We have been making this dish for years and all of our friends love it. The best thing about Paella is that there are no fixed rules, the dish changes with the seasons and what is available at the local market. That being said there are a few key ingredients such as Spanish Rice, Paella pan, chicken stock and fresh seafood (if you like). We really like our local produce and fresh seafood from Connecticut.

Our basic recipe is:

  • 1 green pepper cut narrow lengthwise
  • 1 red pepper cut narrow lengthwise
  • 1 onion medium diced
  • 1pack chicken legs (6)
  • 1 pack chicken thighs (4)
  • 1 pack Chorizo (2-3 links) sliced 1/4 inch
  • 6 - 12 large shrimp
  • 1 lb of Monk fish (in the picture we have sea scallops)
  • 12- 18 little neck clams or mussels
  • 2 cups Spanish rice
  • 4 1/2 cups Chicken stock
  • 1 - 2 cloves of garlic minced
  • Pinch of Saffron threads
  • 1 1/2 teaspoon of sweet pimenton or paprika
  • 1/2 cup of olive oil + or -

Note: you can do a all seafood paella, all meat or chicken. You can mix and match different seafood's depending on what you like, grouper, sea scallops, bay scallops, etc....

*We cook our Paella outside on a gas cooker, you can also cook inside on the stove and finish it off in the oven.Cooking Paella outside, Ct.

 

Directions:

  1. *Preheat oven to 500 F degrees if cooking inside.
  2. Pat dry and lightly season chicken with salt & pepper. (S&P optional).
  3. In small sauce pan bring chicken stock to a boil then add pimenton(or paprika) and saffron threads and simmer.
  4. In a large Paella pan (16 -18 inches) heat half the olive oil and saute peppers, onions until tender and remove. (* We use the outside gas cooker since cooking the chicken tends to splatter, if you like you can do it stove top)
  5. In same pan add the rest of the olive oil heat up and add chicken and lightly brown about 7-10 minutes, chicken is still undercooked
  6. Push chicken to side of pan and add Chorizo and lightly brown.Paella cooking in Ct.
  7. Push meats to the side of pan and add garlic and lightly cook in center, 1-2 minutes
  8. Add the Spanish rice and stir to blend well with the oils and meats.
  9. Add the sauteed peppers and onions, stir
  10. Spread the mixture evenly
  11. Pour the hot stock into the pan, increase the heat to high and bring mixture to a boil.
  12. Let is simmer for 5 minutes without stirring (do not stir)
  13. Decrease heat and let cook another 5 minutes (do not stir)
  14. *If cooking on stove top paella pan is wider that burner, shift the pan from side to side on the burner to distribute heat evenly.
  15. Add seafood on top, do not stir (optional we added a few
  16. whole red piquillo peppers out of the jar that's in the picture)Simmering Paella, Ct.
  17. If cooking on outdoor cooker cover with tin foil and cook on low for 7 - 10 minutes. The liquid will be absorbed and the rice will be tender.
  18. Leave foil on top and let rest for about 7 minutes before serving.
  19. *If cooking inside, place in oven and cook for about 7 minutes. Remove and cover let paella rest for 7 minutes before serving

 This wonderful meal will feed 6 to 8 people and makes great left overs ~ Enjoy.

 

 

Ct. Paella with clams

 

 

A FEW OF OUR PAST FAVORITE NEW RECIPES ARE BELOW.

Connecticut Fish Burger Delicious Recipe.

Connecticut Cold Weather Chili

Connecticut Rabbit Cacciatore

Connecticut Calamari.

Dave’s Veal Ragu & Pappardelle.

Hurricane Irene's Connecticut Meatballs. Part 1/2

Hurricane Irene's Connecticut Homemade Tomato Sauce. Part 2/2.

Connecticut BBQ Marinated Lamb Kebabs with Mint Pesto.

~ Connecticut Paella ~

Dave's Ct Tuna Tartare.

Connecticut BBQ Ribs

Jamaican Jerk Pork ~ Ct BBQ Recipe

 

 

 

 

For local information about Fairfield County Real Estate contact DMK Real Estate providing full step by step assistance for Buyers, Sellers, Builders, Landlords and Tenants in Connecticut.

Posted by

David Popoff
Connecticut Licensed Real Estate Broker
Realtor® Green
Seller Representative Specialist
Accredited Buyer Representative
candidate
LEED AP Homes

 

DMK Real Estate, Darien, CT.
Cell (203) 228-0646
DMKrealestate.com

 

 

 

DMK Realty, 06820 

 

 

 

 

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Rainmaker
116,666
Margo Currie
Exit 1 Stop Realty - Saint Augustine Beach, FL

I love paella! It's the greatest company meal... The recipe can be adjusted for any number of servings. I have a small paella and a large one. The first paella I ever tasted was made by a native of Valencia, Spain, and I fell in love with the dish immediately. I've added and subtracted from the basic recipe over the years, and have never tasted one I didn't like!

Oct 21, 2010 01:41 AM #1
Ambassador
758,987
Charita Cadenhead
Keller Williams Realty - Birmingham, AL
Serving Jefferson and Shelby Counties (Alabama)

David that looks delicious.  Cooking just ain't my think so I think I'll pass it along to the cooks in the family so that they can make it for me.

Oct 21, 2010 02:26 AM #2
Rainer
57,610
Eddie Brown
Eddie Brown ~ FM Realty a Long & Foster Company/ Raleigh NC - Raleigh, NC

David...you are making me hungry!  I will try this out this weekend

Oct 21, 2010 02:59 AM #3
Rainmaker
839,374
David Popoff
DMK Real Estate - Darien, CT
Realtor®,SRS, Green ~ Fairfield County, Ct

It is a great recipe, the best thing is to put in the ingredients you like best.

Oct 21, 2010 05:56 AM #4
Rainmaker
1,767,496
Lottie Kendall
Compass - San Francisco, CA
Helping make your real estate dreams a reality

David, that does, indeed sound delicious--the looks delicious, too. Thanks for sending me to this.

Oct 29, 2010 09:44 AM #5
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Rainmaker
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David Popoff

Realtor®,SRS, Green ~ Fairfield County, Ct
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