This recipe is something I whipped up all by myself several years ago with things we had just lying around the kitchen. The true beauty of paella – like jambalaya – is that you can add just about anything to the basic ingredients listed below. If you have some leftover chicken or smoked sausage you can add this in step 4 below. How authentic is this recipe? Not very! But it’s good, cheap, easy and quick – just like me!
Ingredients:
1 10oz. bag of yellow rice mix
1 6.5oz. can tiny shrimp
1 6.5oz. can chopped clams
1 4oz. can octopus (in oil), drained and rinsed
1 2.25oz. can sliced black olives, drained
1 tbs. pimentos, for color
Handful of frozen English peas or capers (10-20), for color
Hardware:
1 large pot, with tight-fitting lid
1 large spoon
1 can opener
1 measuring cup
1) Open and drain shrimp and clams, reserving clam juice into a measuring cup.
2) Add water to reserved juice, sufficient for manufacturer’s directions to cook rice (usually 3 cups).
3) Bring liquid to boil.
4) When water boils, add rice mix FIRST, stir well, then all other ingredients except seafood.
5) Stir while boiling for one minute.
6) Cover and simmer per rice mix directions (usually 20-25 min).
7) Around 5 minutes before rice mixture is done, add seafood ingredients.
For more authentic flavor, season with adobo seasoning (available at better markets and Hispanic shops) instead of salt. Also, you might consider putting the shrimp and clams ONLY in ice water for 10 minutes or so to “refresh” flavor before adding them to the paella.