- Recipe created by FabFood on Oct 10, 2008
- Permalink: http://sheknows.com/recipes/san-chez-tapas-bistro-s-paella
- View more recipes by FabFood.
- Prep: –
- Cook Time: –
- Total: –
- Serving: –
Recipe for San Chez Tapas Bistro’s Paella. This fabulous Spanish and tapas restaurant can be found, believe it or not, in downtown Grand Rapids, Michigan.
- 5 ounces arborio rice
- 1/2 teaspoons saffron threads
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sweet smoked Spanish paprika
- 1/8 teaspoon white pepper
- 16 ounces vegetable, seafood or chicken stock*
- 3 ounces diced Spanish onion
- 1 ounce chopped green onion
- 3 ounces diced Roma tomatoes
- 3 ounces canned pimiento
- 3 ounces green peas
- 1 teaspoon chopped garlic
- 2 teaspoons chopped parsley
- 8 to 10 ounces meat, poultry, seafood, vegetables, any combination of these that are to your taste
- 1 tablespoon olive oil
- 1/4 lemon
- Yield: 1 Paella in a 10 inch Round Carbon Steel Pan Serves 2 to 4 People (Nutritional Data Based on 4 Servings)
- Heat the stock so that it is hot yet not boiling, reserve the stock keeping it warm. Preheat the oven to 400°F.
- Heat the olive oil in the paella pan on a medium to high flame. Add the onions, tomatoes, peas, and pimientos and sauté until the vegetables are tender. Add the garlic, spices, and parsley; mix evenly into the vegetables. Add in the main ingredients, your choice of meat, poultry, seafood, and/or vegetables; cook lightly. Add the rice and incorporate it evenly into the mixture. Add the reserved stock, a cup at a time, mixing it well with the rice and other ingredients; add salt to taste. Bring the stock to a boil, stirring and rotating the pan occasionally.
- When the rice is no longer soupy but sufficient liquid remains to continue cooking (about 5 minutes) transfer to the oven and cook, uncovered, about 15 minutes. The rice should be al dente. Remove to a warm spot, cover with foil and let sit for 5-10 minutes to finish cooking.
- To serve: Juice the quarter lemon over the paella and mix it up with a pair of serving spoons.
- * Use whatever stock best matches your main ingredients – seafood, vegetable or chicken.
- Caring for your paella pan: After use, rinse the pan and remove any scraps with a stiff brush. Wipe the pan clean lightly with soapy water and rinse again. Dry the pan thoroughly and apply a light layer of olive oil with a paper towel or brush; this will prevent the pan from rusting.
- If you love cooking paella, we highly recommend the book Paella by Penelope Casas. This is an amazing source book full of tips, tricks, and a history of paella and its ingredients.