{"id":3630,"date":"2013-09-18T20:56:43","date_gmt":"2013-09-18T20:56:43","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=3630"},"modified":"2021-01-25T18:56:06","modified_gmt":"2021-01-26T01:56:06","slug":"paella","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/paella\/","title":{"rendered":"Grandpa&#8217;s Paella"},"content":{"rendered":"<p>While living in Spain we ate some wonderful paella.\u00a0 Cynthia, however, does not care for shellfish, so this is a recipe that has been Americanized.<\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>4 chicken thighs<\/li>\n<li>1 C buttermilk<\/li>\n<li>1\/4 C EVOO<\/li>\n<li>1 TBL <\/li>\n<li>4 Tomatoes<\/li>\n<li>Second protein:\u00a0 pork pieces &#8211; alt: rabbit, duck, lobster, buffalo<\/li>\n<li>1 Vidalia onion<\/li>\n<li>2 cloves of garlic<\/li>\n<li>1 red bell<\/li>\n<li>1 green bell<\/li>\n<li>6 mushrooms &#8211; pieced<\/li>\n<li>12 black or Kalamata olives<\/li>\n<li>2 jalape\u00f1o peppers<\/li>\n<li>1 TBL butter<\/li>\n<li>Third Protein:\u00a0 Fish pieces:\u00a0 Optionally shrimp, calamari, etc<\/li>\n<li>Short grain rice<\/li>\n<li>White wine<\/li>\n<li>Chicken broth<\/li>\n<\/ul>\n<p><strong>Step by Step<\/strong><\/p>\n<ol>\n<li>Marinate 4 thighs overnight in buttermilk, olive oil and <br \/>\nUse skin on Bone in chicken thighs<br \/>\n<strong>The next day&#8230;<\/strong><\/li>\n<li>Bring large pan of boiling water up to heat<\/li>\n<li>Also prepare a large bowl of ice water<br \/>\nSet ice bowl aside for later use<\/li>\n<li>Skin 4 tomatoes<br \/>\nPut small X on top<br \/>\nPlunge in boiling water 60 seconds<br \/>\nThen in ice bath<br \/>\nSkin should remove easily<br \/>\nHalve and deseed<br \/>\n&#8230; Or used canned tomato pieces<br \/>\nSet aside<\/li>\n<li>Preheat a large skillet to about 400\u00b0 on med high heat.<br \/>\nBrown chicken thighs skin side down in a bit of olive or canola oil<\/li>\n<li>Add 1\/2 lb pork pieces &#8211; alt: rabbit, duck, fish, lobster, buffalo<\/li>\n<li>Reduce heat to medium:\u00a0 About 325\u00b0<\/li>\n<li>Dice 1 large white onion<\/li>\n<li>2 cloves minced garlic<\/li>\n<li>1 sliced red bell and 1 green bell &#8211; cut into strips<\/li>\n<li>Slice jalape\u00f1o &#8211; remove seeds<\/li>\n<li>Add tomatoes<\/li>\n<li>Sprinkle in salt<\/li>\n<li>Stir in, and simmer 5-8 minutes<\/li>\n<li>New smaller sautee pan on low heat . About 250\u00b0<\/li>\n<li>1 TBL butter<\/li>\n<li>Fish pieces . Or shrimp, calamari, etc<\/li>\n<li>Saffron or colorante . Merest bit<\/li>\n<li>Arboreal rice . Or other short grain &#8211; high starch<\/li>\n<li>1\/2 C White wine<\/li>\n<li>Salt, white pepper<\/li>\n<li>Add 3 C HOT chicken stock and simmer 20 minutes<br \/>\nAdd more stock if necessary<\/li>\n<li>Mix rice into pan ingredients, let simmer 30 minutes<\/li>\n<li>Sprinkle over top with green peas and cook 5 more minutes<\/li>\n<li>Add in Chorizo<\/li>\n<li>18 Bearded Mussels ( tightly closed shells &#8211; if shells are opened, discard them )\u00a0 If a shell is open, tap it with your knife.\u00a0 It should close meaning that the mussel is still alive &#8211; which is what you want.<\/li>\n<li>Cook just till mussels open<\/li>\n<li>Remove any clams or mussels that have not yet opened<\/li>\n<li>Garnish with parsley and lemon wedges<\/li>\n<li>Serve right in the pan<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>While living in Spain we ate some wonderful paella.\u00a0 Cynthia, however, does not care for shellfish, so this is a recipe that has been Americanized. INGREDIENTS 4 chicken thighs 1 C buttermilk 1\/4 C EVOO 1 TBL 4 Tomatoes Second protein:\u00a0 pork pieces &#8211; alt: rabbit, duck, lobster, buffalo 1 Vidalia onion 2 cloves of &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/paella\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Grandpa&#8217;s Paella&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,189],"tags":[],"class_list":["post-3630","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection","category-book-meat-to-eat-seafood"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3630","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=3630"}],"version-history":[{"count":12,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3630\/revisions"}],"predecessor-version":[{"id":21184,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3630\/revisions\/21184"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=3630"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=3630"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=3630"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}