This traditional dish from Valencia begins with rice, saffron and olive oil; the garnishes are cooked along with the rice in a pan called a paellera--hence the name. Although original ingredients included chicken and snails or frogs and eels, the dish took on different flavours as it became popular throughout Spain. At first we were guided by two recipes from the large Phaidon cookbook, 1080 Recipes, by Simone and Inés Ortega. At CAq we know that budgets are tight and seafood is expensive, so here's our attempt at an economical version of this traditional dish completed with shrimp, mussels, chorizo, and vegetables.
Plan a-headLike it or not, a good paella calls for (at least in part) a seafood stock. If you have the time to shell your own shrimp or can find a merchant that will sell these to you and create a stock this way, go right ahead. We went down to the local fish monger (who had cleaned out all of his shrimp detritus) and he suggested boiling a fish head in salted water for 1.5-2hrs. Since fish heads make a stronger stock than simple shrimp, this was more than enough time for 2L of seafood stock. Although the smell was pungent, the flavour of the stock was suitable for a paella. After the allotted time, remove the head and strain the stock through a cheesecloth to remove and fish parts and scales. Combine with a chicken stock either freshly prepared or from boullion. Keep warm. [If you aren't wedded to the idea of authenticity, chicken stock will work just fine.]
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