Texican Paella

I spent the day teaching the kids how to make paella. Paella is a dish from Spain, it originates from the Mediterranean Coast. Many people consider it the national dish of Spain. Paella is make up of rice, vegetables, and usually sea food, although rabbit, chicken, pork and chorizo are also found in it. Today we are making a Texican style of the dish. We have included shrimp, oysters, crawfish, and muscles for our seafood. I have used these items because this is the type of seafood immigrants would have found when they came to Texas. I have also chose to use polish sausage instead of chorizo and chicken wings. I also have used some roasted poblano peppers, cilantro and seasoned with cumin to give it the Texas flair.

First we added about a cup of oil and browned the wings in the paella, the pan is called paella also. Then we added the sausage cut into rounds, about 1/4 to 3/8 inches thick. next we sautéed the vegetables. When all the vegetables were translucent we added the rice and cooked it until translucent also. Then we add the stock.

sauteing the chicken, sausage and vegetables.

Adding rice

Adding the seafood stock and seasonings. The yellow color comes from saffron.

Next bring everything to a boil. Let it boil for about 5 minutes then turn down to a simmer. After 5 minutes you can now add the seafood. I will now tent the pan and cook it for about another 10 minutes.

Bringing stock to a boil.

Categories: Entrees, Texas Style Cuisine | Tags: , , , , , , , , , | 8 Comments

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8 thoughts on “Texican Paella

  1. Boy, that sure is a Texas size pan. I like your version of paella…that coming from a Texas girl living in New England.

  2. Fernando Felan

    Hey Chef: Are you sure you didn’t make a Mediterranean gumbo or jambalya Mississippi style dish? I don’t remember the Spaniards ever bringing over a stand up Wok! It sure did look MMMMMMMMMMMGood! Keep smiling when yoy cook ya’ll.

  3. That is a fantastic looking paella!! I’ve been wanting to try that forever. I know they have a paella pan that will fit perfectly on a BGE, I just need to get one. So what kind of rice do you use?

    • Hey Griff we tried it with medium and long grain rice. We decided on the long grain since we were trying to make it a Texas style dish.

      • Thanks for letting me know. I’ve been wanting to do paella. I think traditionally it calls for aboro rice, or something like that. I’ll look more into it whenever I get a paella pan.

      • Ya Griff get that medium grain rice that is what is is the traditional rice used.

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