One of our favorite dishes is seafood paella! There is one restaurant in Sevilla that is our favorite for this yummy Mediterranean dish! While some of our students will get to enjoy this delicious meal during the summer, we wanted to give all of you a chance to try it at home! Read the recipe below and let us know what you think by posting your cooking creation on Instagram with the hashtag #trueimmersioncooks
Recipe Courtesy of Alton Brown from Good Eats
Ingredients
- 1 pound tomatoes
- 9 cups low-sodium chicken broth
- 3 cups short or medium-grain rice
- 20 threads saffron
- 2 sprigs rosemary, leaves stripped from sprigs
- 3 teaspoons kosher salt, divided
- 1 teaspoon smoked sweet paprika
- 2 tablespoons olive oil
- 3 pounds bone-in, skin-on, chicken thighs and legs
- 1/2 pound fresh green beans, trimmed and halved
- 1 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
Directions
Special equipment: Chimney starter, newspaper, vegetable oil, and 4 pounds natural lump charcoal, 15-inch carbon steel paella pan
Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.
When the charcoal is lightly covered with gray ash, carefully pour onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.
Meanwhile, halve the tomatoes and remove the seeds to a fine mesh strainer set over a small bowl to catch the juice. Grate the seeded halves on the large hole side of a box grater and discard the skins. Combine the reserved juice and grated tomato and set aside.
Warm the chicken broth in a kettle or 4-quart saucepan over high heat until it reaches 200 degrees F. Remove the broth from the heat and cover to keep warm.
Combine the rice, saffron, rosemary, 1 teaspoon of the salt, and paprika in a small mixing bowl.
