Paellea ala Eric

I choose to believe that the sole inspiration for this next dish came from the food stylings of this blog. This is unconfirmed. Whether inspired by Batter Junkie or not, my friend Eric is second to none when it comes to divining the tastiest snacks and munchies. This was proven time and again but never more soundly than the infamous Salmon Cream Cheese incident, about which we will never again speak.

Rest assured you are in fine culinary hands. Paella can be made 100 different ways, this is way #27, Eric’s way. Eric is a spanish name from waaaaay back.

500gr (1lb) chicken thighs, breasts or whatever.
olive oil
500gr (1lb) squid, fish, whatever seafood you want

1/2 large white onion
1/2 green bell pepper
5-6 mushrooms
400ml (14oz) Chicken Broth
400ml (14oz) Vegetable Broth
1 cup rice 

1/2 large white onion
2 cloves garlic
(14oz) canned diced tomatoes w/ green chiles
1/2 green bell pepper

First chop up or throw in whole, your thighs. Well, not your own thighs. You can do whatever you want with those however I would suggest covering them while making this dish. The Batter Junkie fully supports cooking naked but this particular dish may have a high splatter factor. Maybe just a short skirt? Where were we?

Brown the chicken thighs in olive oil with a bit of salt and a little bit of saffron. Once they are browned, remove them and put them in the meat equivalent of the sidecar. Now brown the squid or whatever kind of seafood you’ve chosen in the same way. Remove that and put it aside as well.

Now you have to make the sauce. This is the most important part. The sofrito makes paella all come together. In the same pan pour in a little more olive oil. Make sure all of your ingredients are chopped very finely. Throw in the onion and garlic. After a  few minutes put in your canned diced tomatoes and bell peppers. Saute them for about 30 minutes. Set aside the sofrito.

Saute up the remaining onion, green pepper, and mushrooms (cut into, to quote Eric, “medium sized pieces”) for about 5 minutes. Add back in the sofrito, a bit more olive oil, the rice and a bit more saffron.

Cook for about 3 minutes and add in the chicken and vegetable broth and a “generous pinch” more of saffron. What is a generous pinch, Eric? Isn’t that a contradiction in terms? Cover that baby again and let it simmer for about 15 minutes.

At this point it’s time to get meaty. Add back in the chicken. Cook for 5-10 minutes.

Finally add back in the seafood and cook for a 5 more minutes. 

Eric, in his inimitable wisdom, garnished the top with seared peeper slices. Nice touch, Captain Snacky!

Serve in bowls or however you want. I won’t be there to supervise. This looks amazing. A special thanks to Eric for the recipe and pictures!

Labels: dinner, Spanish, rice, seafood

2 thoughts on “Paellea ala Eric

  1. i don't know what a generous pinch is. i was unwilling to count the strands and i don't have a device small enough to measure saffron. basically, in my opinion, the more of the precious little spice you are willing to part with, the better. next time, i'll probably use more as I didn't get the yellow color i prefer in paella. oh well, it was pretty tasty. I rarely make things exactly the same twice so who knows what the next paella will bring.

Leave a Reply

Your email address will not be published. Required fields are marked *