COLOMBIAN PAELLA

Colombian Paella image

Well it was given to me from a colombian who says it was in her family for a long time and made me promise not to pass it around, but she doesn't know about the internet, muhahaha. Besides, troy made me do it.

Provided by Bill Gary

Time 3h40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 cups medium grain rice
4 cloves garlic, minced (I love garlic a lot, increase or reduce according to taste)
1 teaspoon powdered saffron
1 lb chicken breast, cubed
3 tomatoes, peeled,seeded,and chopped
1 onion, finely chopped (I use spanish onion)
8 ounces chorizo sausage, finely diced (spanish is not spicy, mexican is)
1 cup cooked cannellini beans
1 cup cooked chickpeas
1 cup cooked chopped green beans
1 -2 lb clams or 1 -2 lb mussels (I use 15 clams)
1 lb shrimp, peeled and de-veined (leave the tail on, and the smaller the shrimp the more you'll have)
6 cups chicken stock
1 cup dry white wine (I use chardonnay)
5 tablespoons olive oil

Steps:

If you're lazy like I am and you use canned beans, just rinse them and set them aside to drain.
In a separate pan, bring the chicken stock to just barely simmering. Add the saffron and keep it heated (or use a microwave for about 6 minutes on high before you have to add it, below)
Using 1/4 cup olive oil, cook the chicken over medium heat until browned on all sides. (Use a large shallow pan. I use a 13" diameter cast iron skillet)
Remove the chicken to a bowl full of paper towels to drain and drain the oil in the pan (if you want, reserve 1 Tbsp from that instead of using the additional Tbsp, I haven't noticed a real difference).
In 1 Tbsp oil, cook the onions, garlic, and tomato over the lowest heat possible for about 30 minutes, stirring almost constantly (do not let any of these brown).
Return the chicken to the pan and stir until well mixed.
Add about 4 cups chicken stock and 1/2 cup of the wine.
Simmer for about 5 minutes.
Add everything but the rice.
Stir to blend and try to keep the clams on the bottom.
NOW add all the rice and stir to distribute it evenly, still trying to keep the clams all the way submerged.
Cook over high-ish heat (enough for a vigorous simmer but not exactly a boil) for about 1/2 hr, or until the rice is done.
If the rice isn't done and all the liquid is absorbed, add 1/2 cup stock with a splash of wine at a time but don't turn it into a soup.
There is a temptation to dig a spoon under the dish and check the rice.
Don't do it.
Resist it, have a beer instead.
Just make sure there's a little liquid left when the rice is done (you can do that by tilting the pan), and you should end up with a golden brown crust on the bottom which is actually what you SHOULD have (if you don't, don't worry I won't tell).
Let the pan sit for about 10-15 minutes to finish absorbing the liquid and getting all the cooking out of its system.
Throw away any clams that didn't open, arrange the rest on top.
Smile, you've just made paella!