Oscar Cabezas’ Pantry Paella
Courtesy of Oscar Cabezas
“Paella is like an act of love,” says Oscar Cabeza, chef at Teleferic Barcelona in Palo Alto, California. You need to go slow, easily, and with intention. This recipe from his restaurant is, as he says, “just an idea” and as such infinitely adaptable. The trick is to cook the rice and flavorings over medium heat until the rice caramelizes before ladling in broth and cooking the rice until just tender.
How to Make It
1
Season the chicken and marinate it with thyme, crushed garlic and oil (to soak).
2
Put the mixture in a paella pan and brown the chicken and the pork with the marinade. (Be careful not to burn the herbs!)
3
Remove the chicken, garlic, and herb mixture and set aside.
4
Cut the peppers and beans and sauté.
5
Add the finely chopped onion and sauté until well browned.
6
Add the tomato and cook until soft and caramelized slightly.
7
Cut the cleaned calamari, add, and sauté.
8
Sprinkle the parsley and add the rice. Sauté with the sofrito until the grain begins to be translucent.
9
Add the chicken and the pork to the preparation over the entire surface.
10
Crush the lightly toasted saffron threads with a little stock.
11
Scooping from the bottom to mix well, add the saffron preparation.
12
Add stock gradually and add salt once it starts boiling (this way you will get a better rice texture).
13
Add seafood and cook it for 7-8 minutes.
Ingredients
2 lbs Spanish Bomba rice
5 tbsp olive oil
2 red bell peppers, chopped
2 onions, coarsely chopped
1 clove garlic, crushed
5 tomatoes, blended
1 tbsp chopped fresh parsley
1 gal stock
1 lb chicken
½ lb pork ribs
½ lb calamari
8 clams
8 mussels
8 Gulf shrimp
Spanish Saffron
salt and pepper
Directions
1
Season the chicken and marinate it with thyme, crushed garlic and oil (to soak).
2
Put the mixture in a paella pan and brown the chicken and the pork with the marinade. (Be careful not to burn the herbs!)
3
Remove the chicken, garlic, and herb mixture and set aside.
4
Cut the peppers and beans and sauté.
5
Add the finely chopped onion and sauté until well browned.
6
Add the tomato and cook until soft and caramelized slightly.
7
Cut the cleaned calamari, add, and sauté.
8
Sprinkle the parsley and add the rice. Sauté with the sofrito until the grain begins to be translucent.
9
Add the chicken and the pork to the preparation over the entire surface.
10
Crush the lightly toasted saffron threads with a little stock.
11
Scooping from the bottom to mix well, add the saffron preparation.
12
Add stock gradually and add salt once it starts boiling (this way you will get a better rice texture).
13
Add seafood and cook it for 7-8 minutes.
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