Saffron! seafood,pork, chorizo, rice. This master recipe has it all in there to give you the bragging rights most flavor packed paella. The ingredients in Paella are deeply debated, meat no seafood, peas or none…gringa chef master paella recipe has everything. The rice based dish originated in Spain, it has evolved and is made by people all over the world.
Key seasoning is Saffron. Yes those little yellow threads, that can cost as much as precious stones. Saffron is used a lot in middle eastern cooking a big influence in Spain during ottoman empire.
Paella is cooked in a shallow flat, large, round pan. fairly inexpensive with amazon or sur la table carries them. After you invest in your own pan, paella is yours forever. The pans get better over time, a rinse out after you make then and brush with olive oil and store. The pan seasons over time. Pan sizes vary this recipe is based on a typical 12 inch size pan serves 4-8 people. I also have a larger 40 in pan that can feed up to 20 people, easily. There are special burners that attached to a propane gas tank. Cook for a crowd.
Seafood is best fresh but this recipe will also work for frozen, just defrost before adding to paella to insure its not under cooked. The order in which you add the ingredients will help everything to cooked perfectly by the end. The cooked in flavor of the saffron will fill your home with delicious aroma and the taste and flavor will make you want to make it again and again.