Wordless Wednesday

If you weren’t hungry before, how do you feel after seeing this photo of delectably fresh seafood from Dreams Tulum Resort & Spa? Happy Wordless Wednesday Dreamers!

Embark on a culinary adventure at Dreams Tulum Resort & Spa!

Embark on a culinary adventure at Dreams Tulum Resort & Spa!

Make it at Home: Paella

Guests at Dreams Resorts & Spas will experience all kinds of global cuisine at our restaurants. Today, we would like to share a delicious Paella recipe for you to make once you return home. It’s a one-dish meal consisting of rice, beans, vegetables, meat or seafood and plenty of spices.  The Paella recipe we are sharing today is a favorite combining seafood and meat, making a true taste sensation. This recipe is great for family dinner – it’s a balanced meal all in one pot! It’s so delicious and is sure to become a dinnertime favorite.

Executive at Dreams Cancun Resort & Spa, Chef Mario Hernandez cooking a deliciuos Paella.

Executive Chef at Dreams Cancun Resort & Spa, Mario Hernandez cooking a delicious Paella.

Total Time: 2 hours 30 minutes
Yield: 4 to 6 servings

Ingredients:

  • Spice Mix for chicken, recipe follows
  • 1 (3-pound) frying chicken, cut into 10 pieces
  • 1/4 cup extra-virgin olive oil
  • 2 Spanish chorizo sausages, thickly sliced
  • Kosher salt and freshly ground pepper
  • 1 Spanish onion, diced
  • 4 garlic cloves, crushed
  • Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
  • 1 (15-ounce) can whole tomatoes, drained and hand-crushed
  • 4 cups short grain Spanish rice
  • 6 cups water, warm
  • Generous pinch saffron threads
  • 1 dozen littleneck clams, scrubbed
  • 1 pound jumbo shrimp, peeled and de-veined
  • 2 lobster tails
  • 1/2 cup sweet peas, frozen and thawed
  • Lemon wedges, for serving
  • Special equipment:
  • Large paella pan or wide shallow skillet

Directions:

  1.  Make spice mix for chicken by combining 1 tablespoon sweet paprika, 2 teaspoons dried oregano, Kosher salt and freshly ground pepper.
  2. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
  3. Heat oil in a paella pan over medium-high heat. Sauté the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
  4. In the same pan, make a sofrito by sautéing the onions, garlic, and parsley. Cook for 2 or 3 minutes on medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect. (Cook’s note: The ideal paella has a toasted rice bottom called socarrat.)
  5. Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Recipe from http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-paella-recipe/index.html