©2002 All rights reserved by Norman Van Aken
This not the full on paella that you might think of. Instead it is the basic but most important part of any paella; the rice. Embellish as you wish!
Yield: Serves 4 as a main course or 8 appetizers
For the paella rice:
2 Tablespoons butter
3 Tablespoon olive oil
3 cloves of raw sliced garlic
1 poblano chile, stem and seeds discarded, minced
1/2 small red onion, diced medium
¼ bulb of fennel, diced small
8 ounces Arborio or Valencian styled rice
1 Cup white wine
1 large pinch saffron
2 bay leaves, broken
3 Cups Chicken Stock
Salt and pepper to taste
Heat a large saucepan on medium heat and add the butter and the olive oil. When they are very warm add the garlic, chilies, onion and fennel. Stir and allow to cook until very fragrant, about 5 minutes.
Now add the rice and some salt and pepper. Stir very well to coat the rice. Now add the wine and reduce it by half. Now add the saffron, bay leaves and 1 Cup of the stock stirring constantly allowing to become almost entirely assimilated by the rice. Continue to add the stock in about 1/2 Cup increments until it is all used up stirring steadily. Set aside in a warm place. Season as desired.