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Yesterday morning after breakfast and the proper amount of coffee; I set about chopping onions, garlic and tomatoes. I wrote about the game plan yesterday and I pretty much kept to the plan, my husband helped quite a bit; he had browned the chicken and andouille sausage for me and put them aside so that I can work on the sofrito, which is the Spanish name for the caramelized onion, garlic and tomato mixture. He also scrubbed the mussels and clams, at this point I was ready to peel and rinse the shrimp. So at this point, the pan is simmering with sofrito mixture and the rice has been added, you have to let it toast in the mixture for just a little bit, to give the rice a chance to absorb that rich onion, garlic, tomatoey goodness and then you add chicken stock, saffron, salt, pepper and paprika. I had all of this cooking together for ten minutes before I started adding the shrimp and my husband added the mussels and the clams. He then cook charge of the scallops, searing them and searing quite a few shrimp as well while he had the separate pan hot and ready. We then covered the paella pan with another large pan so that steam could generate to open the clams and mussels. It took about ten minutes and I have to say that this was a very yummy paella; my husband and I kept adding tiny amounts of extra chicken stock throughout the cooking process so that the rice wouldn’t get too dry and the mussels and clams had liquid to steam so they would cook through. This paella was definitely a work of love and it tasted like it.