Rick,
I am going to attempt the paella. However, I have a much smaller pan and will be cooking for six. I have a lot of trouble with the rice. PLEASE tell me how many cups of rice to use for six guests and then the amount of chicken broth and tomatoes. Thank you.
Dear Joyce:
Everything changes when you're cooking paella for a small group. I wrote a book with my daughter, Lanie, with a great small recipe for paella--with more Spanish flavors than Mexican ones. You can easily vary that, though. Check out Rick and Lanie's Excellent Kitchen Adventures. Here's a peek at the book:
Serves 6
3 ¼ cups chicken broth (use 2 ¾ cups is using the short-grain “paella” rice from Spain)
¼ teaspoon saffron (L: if you don’t have this, dish is still good)
Salt
¼ cup olive oil or vegetable oil
6 chicken thighs
1 large red pepper
2 cloves garlic
A 15-ounce can diced tomatoes in juice
A big handful of green beans
OR 1 ½ cups frozen peas
2 cups rice (R: look for fat-grain Spanish paella rice or medium-grain rice in groceries and Mexican stores; any rice will work, though)
½ pound medium-size shrimp
¼ pound ham
1 lemon
DO THIS FIRST
Red pepper. Cut pepper in half down through stem. Pull out white seed pod in middle and pull off stem. Throw away. Cut pepper into small pieces (about ½ inch).
Garlic. Peel.
Tomato. Pour canned tomatoes and the juice into blender or food processor, secure lid and blend smooth.
Green beans. Break off stem end and pointy end. Cut into small pieces (about ½-inch).
Shrimp. Peel shell off each shrimp: Hold shrimp in one hand and pull off tiny legs with other; next, peel off shell a few sections at a time.
Ham. Cut into small pieces (about ½ inch).
Lemon. Cut into 8 wedges.
Oven: Adjust shelf to middle of oven. Turn on to 325º
1. Heat broth. Pour broth into medium 4- to 6-quart saucepan. If using saffron, mash the little threads into a ¼ teaspoon measure, then add. Add salt (2 teaspoons for unsalted broth, 1 ½ teaspoons for low-salt broth, 1 teaspoon for salted broth). Cover pan with lid and set over medium heat.
2. Brown chicken. Measure olive oil into 12-inch skillet or heavy pot (preferably Dutch oven) 12 inches in diameter that can go in oven. Set over medium-high heat. Dry chicken with paper towels. When oil is hot, carefully lay chicken in oil. When well browned underneath (4 to 5 minutes), turn over with tongs. Brown other side. Use tongs to transfer chicken to a plate.
3. Cook the flavorings. Reduce heat to medium. Add pepper to pan and cook—stir occasionally—until beginning to brown (about 4 minutes). Crush through garlic press (or chop finely) and add to browned peppers. Stir well, then add blended tomato and chopped green beans. If using frozen peas, add after you take paella out of oven. Cook and stir until thick and pasty (about 4 minutes).
4. Cook rice. With pan still over heat, add rice. Stir 3 or 4 times, then cook 1 minute. Pour hot broth into rice. Scrape all rice kernels down into liquid. Stir once. When liquid boils, set timer for 10 minutes. Don’t stir (stirring makes the rice gummy).
5. Finish paella. When the timer goes off, lay shrimp, chicken and ham in a single layer on rice and gently press in. Set skillet in oven and bake 13 minutes. Take out of oven. “Fluff” rice with fork. If using frozen peas, add them. Cover with lid or piece of aluminum foil. Let stand 10 minutes to finish cooking rice. Either serve the paella straight from the skillet at table or spoon onto individual plates. Serve with lemon wedges for each person to squeeze on paella.