PAELLA...........SUCH A VERSATILE DISH.............

           

PAELLA  FOR  A  FESTIVE  EVENING

This dish was inspired from a Daily Camera, Boulder, Colorado, recipe created by Dakota Soifer of Café Aion, December, 2012.  I wanted a paella to serve on Christmas Eve, however the original recipe contained several nightshades.  After a few additions and omissions, a nightshade free paella was born and Christmas Eve dinner was a success.  Preserved lemon replaces tomatoes in this recipe and adds acidity.                                        Serves 5-6.

Olive oil to cover bottom of pan (1/2 inch)

                    1 cup leek, minced

                    1 medium onion, chopped

4-6  garlic cloves, minced

10-12 mushrooms, thinly sliced

1 cup celery, diced

1 ½  cup carrots, thinly sliced

1 cup black or other favorite olive, sliced

1 cup Spanish rice or similar other small grain rice

                     2/3 cup preserved lemons, minced

A large pinch saffron

2 teaspoons turmeric

½ cup white wine or dry vermouth

1-2 qts. chicken stock, or more as needed

White pepper, to taste

(Little to no salt if using salted preserved lemons)

1 ½  cup frozen green peas

Fresh Italian parsley, minced (and/or green onions)

Drizzle olive oil, to finish (optional)

In a large flat skillet or paella pan, add olive oil 1/2 inch deep. Raise temperature to medium high, add leek, onion, garlic, mushrooms, celery, carrots and olives. Cook until garlic is translucent and vegetables become al dente, about 8-10 minutes. Layer rice over vegetable mixture, tossing until rice becomes a beautiful golden brown, about 5-8 minutes (this is referred to as the golden moment). Add a splash of olive oil, if the mixture becomes dry.  Add preserved lemon, saffron, and turmeric mixing well.  If needed raise heat, then add ½ cup white wine or dry vermouth in pan; combine ingredients.  Distribute rice mixture, shaking pan. After this action, please do not move the rice until finished, but be careful not to burn. Begin to ladle chicken stock around the edges of the rice, carefully not to disturb the rice. Repeating this process may take up to 30-45 minutes for the rice to absorb necessary liquid. (When done, the rice should be tender, but not sticky.)  Season paella with white pepper, as desired.  Add frozen green peas, fresh parsley and/or green onions, and mix well to cook, over low heat.  Top with cooked seafood or chicken, before serving.  Note:  The paella can be prepared about an hour before serving, but when doing this, leave the rice   more firm as it will puff-up as it sits. Partially cover only. 

Note:  A favorite way to serve paella is to top with crispy roasted chicken wings.  Toss wings in olive oil and season well, or season with  nightshade free dry rub which pares well with the paella.

Nightshade free

Gluten free

Lactose free