Recipe Exchange

[Kali157]

Hello Everyone,

I was roaming some of the threads in this section, and I realized that there are some pretty good cooks amongst this sea of HT/music nuts. So I thought it maybe a good idea to start a thread where we can exchange recipes. Selfishly, I would like new ideas to try. So please post recipes you enjoy and include pics if you have any.

I will begin. Here is a recipe for a paella that I cook over an open fire (the best way IMO). We usually have people over for paella during the beginning of Spring (and some times mid summer). It is a fun recipe to make with friends as people can be as involved or not with prep as they want. Plus, once the ingredients are in, you just watch the paella. So we just hang out around the cooking pan. My wife wrote down the recipe below when I was making it 2 years ago (I suck at writing recipes down). Anyway, hope you enjoy.

Paella Recipe

For 22 inch pan… adjust measurements accordingly

Stock
-Chicken Stock 3-4 boxes
-Chicken Thigh Bones
-Shrimp heads (optional)
-Juice of 2 big cans of whole tomatoes
-1 Onion
-4 Carrots
-Pinch of Saffron
-Paprika (blend of 70% Spanish and 30% Hungarian)
-Salt & Pepper
1. Dress chicken thighs (bone in and skin). Remove bones and cut meat into nugget size. Reserve meat and put bones in stock pot.
2. Dice carrots and onion and put in pot with stock, shrimp heads, tomato juice, and salt and pepper.
3. After 3 hrs of simmering, strain solids and return stock to very low heat.
4. Add saffron and paprika and keep on slow simmer until ready to add to paella.
*** Stock to rice ratio about 2 to 1. Make more than required in case more stock is needed.

Rice Mixture
-Risotto Rice (7-8 cups or little more than 1 and half boxes)
-Paprika (blend of 70% Spanish and 30% Hungarian)
-Saffron
*** Place ingredients in a bowl one on top of other. This makes it easier to add all at once when outside.

Sofrito
-Drained 2 big cans of whole tomatoes hand crushed
-Bell pepper cubed
-1 onion diced
-7 cloves garlic minced
*** NOTE: Drain most of the liquid from tomatoes and onion. Squeeze liquid out of both and ad liquid to stock. Sofrito should not add too much liquid to paella or it will not fry.


Meats and Veggies
-Chicken thighs cubed (approx 12 thighs skin and bone on)
-Chorizo cubed (1 link… not too much b/c it can overpower the dish. Chorizo is also optional)
-White fish cubes (Dover Sole fillets works well) 1.5 lbs
-White shrimp shell on, butterflied 1.5lbs
-1 bag frozen peas
-Baby octopus or small squid 1 lb (optional)
-Mussels 1 lb (optional)
-Clams (optional)
** NOTE: You can use any combo of seafood and meats.
***NOTE: Spread cubed chicken on a large tray and heat in 200F oven for 10-15 min to pull out some of the liquid. After 10-15 min, drain chicken. Chicken should not have too much water or it will not fry on the pan. You do not have to do this if it is a free range/organic chicken.

Instructions:
1. Finish all prep work in each of the 4 categories. Everything should be ready to go before you start with the pan.
2. Heat pan over fire to approx 325F. Add olive oil and fry Chorizo. Approx 3-5 min
3. Add chicken and fry 3-5 min.
4. Add onion and soften. Approx 3 min
5. Add rest of sofrito and fry in pan for 3-5 min.
6. Add rice mixture. Stir fry 3 min.
7. Add fish and shrimp (and any other seafood that does not have shells).
8. Add hot stock. Stock to rice ratio should be approximately 2 to 1.
9. Add peas and spread mixture even over pan. Gently push shell fish into the rice.
10. Once everything added, DO NOT STIR/MIX PAELLA.
11. Rotate Paella pan every few min to move around hot spots.
12. Cook until MOST liquid is gone. Remember paella continues to cook for some time after the pan has been taken off heat. You can HEAR the stock bubbling (bubbling stops while still on fire will cause the paella to burn). You can also SMELL when the paella is getting finished or even burnt, though smelling is reactionary method. Listening to the paella is the best method. Remember that some liquid should remain when the dish is taken off heat for carry over cooking. Make sure fire is fed and spread even to avoid hot spots.
13. ADVANCED TECHNIQUE: Add coals for more heat for 2 min MAX (usually just 1 min) in end to get crispy layer on bottom called Socarrat. Make sure there is still enough liquid.
14. Rest paella for 15 min before serving. Serve with lemon wedges. Paella is traditionally eaten straight from the pan with everyone gathering around the paella.

Note on the Fire:
One chimney full will be enough. If fire too hot move coals off and add more stock.