Spanish Paella with Early Harvest Olive Oil

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Spanish Paella with Early Harvest Olive Oil
Serves 6 to 8. Prep Time: 20-30 minutes. Cook Time: 45-60 minutes
  • 4 Tbsp Bamford Family Farms Early Harvest Olive Oil
  • 2 vine ripened tomatoes, coarsly cupbed with seeds and juice
  • 1 zucchini, finely sliced
  • 1 1/2 small white onions, finely sliced
  • 4 cloves of garlic, freshly crushed
  • 32 fl oz free range chicken stock
  • 2 frozen chicken breasts, cubed
  • 1/2 - 1 andouille sausage, finely diced (or removed from skin and finely crumbled)
  • 1/4 cup to 1/2 cup ham, very finely diced, or half cup prosciutto
  • 12 threads dried saffron
  • 1 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1 lemon, juiced
  • 3 cups dry rice (Bomba or Calasparra recommended; Jasmine or Basmati will also work)
  • handful fresh parsley, finely chopped (optional garnish)
Sauté the olive oil, garlic and onion for 3 to 4 minutes in a large cast iron wok or traditional paella pan, until the onion softens.

Add the tomato and sauté until it begins to pale (usually about five minutes).

Add the meats and sauté until the chicken starts to brown on the outside but remains pink inside.

Add the peas and zucchini and continue sautéing until the juices begin to separate and simmer in the bottom of the pan.

Add all of the spices and fold in the dry rice thoroughly.

Simmer for a minute, then add the chicken stock and mix well but gently.

Allow to stand and simmer.

Fold any dry rice grains that get stuck at the top of the pan into the pan once, but try to avoid disturbing the mixture after that. A delicious seared crust will form along the base of the pan as the liquid simmers out.

If the rice hasn't softened before the broth is gone, add more broth. Once the rice is soft and liquid is no longer visible in the pores of the rice, turn off the heat and cover the pan with a towel for 10 minutes. Sprinkle with fresh lemon juice or parsley, as desired.

Serve hot.