Many people have asked about the paella recipe at Cafe Capriccio. Paella is, of course, a generic dish of infinite variation. I would frequently prepare
a dozen or more paellas during a particular evening and marvel at how each was different from the others, and for reasons I could not always understand.
According to Spanish legend, if you ask a man from Andalucia for his paella
recipe, he will be obliged to provide at least three recipes: his own, his
wife's and his mother's.

I am now convinced there is magic at work in the preparation of this
bounteous feast. The cook should be warned, therefore, that while he or she
can set the course, the final destination revealing the exotic tastes,
textures and colors of this most celebratory dish is determined by forces in the universe over which cooks have scant control.

The name paella derives from the pan, called paellera, and does not refer to any ingredient. As best I can determine, the only requirements for authentic paella are the pan, rice, olive oil, and saffron. The remainder is determined by the cook.

The paellera has a circular configuration, about two inches deep, with two handles. It is made of metal which rusts easily so it must be dried completely after washing. You may also find pans with the same general appearance but made from more fashionable materials, sometimes brightly colored. These are just fine for cooking paella, but no pan is more efficient than a cast iron frying pan because of its heat distribution properties and capacity to retain heat for extended time after cooking is completed. Paella looks great in whatever you cook it, and nothing tastes
better.

The paella described here is based on the Valencia model which includes shellfish and meat and begins with a potent base of flavor called sofrito.

This recipe has evolved over the years, but the technique for preparation has remained constant. Paella requires considerable effort, so I thought we should prepare it for six.

 Rice -- four cups. I recommend long grain rice, because it provides the best texture, can be cooked in volume without sticking together, and can be held at table longer than short grain rice. Short grain rice tends to become mushy and quickly looses its individual character. Uncle Ben's is the rice for me
 

 Chicken -- drumsticks and thighs are my choice; the breast is too dry, two pieces per person. The chicken should be baked in the oven before the cooking procedure is begun for the paella itself. All other ingredients are cooked with the rice. Rabbit can be used in place of chicken, or you can combine chicken and rabbit

Chorizo -- Spanish cured sausage -- three links sliced about one quarter inch thick

Mussels in their shells -- four per person

Clams in their shells -- four per person

Shrimp -- shelled and devained -- three per person, size under fifteen to the pound or larger

Lobster -- two whole lobsters one and one half to two pounds each. Cut the lobsters in half lengthwise, then separate the claws. This will give you eight segments, one for each person plus two to compete for

Artichoke hearts -- I have recently discovered that artichokes available in small jars or cans are excellent additions to paella. If you use marinated artichokes, the marinate is an excellent addition to your paella.

Pimentos -- one can -- sliced thin

Peas -- one frozen package; fresh are better, naturally

Chicken stock -- eight cups

Lemon slices for garnish, plus one lemon to squeeze over the finished paella

One large Spanish onion -- chopped

One red pepper and one green pepper -- chopped

Four strips bacon -- cut into one half inch pieces

Olive oil -- three tablespoons

Garlic -- four cloves -- chopped

Tomatoes -- three ounces -- crushed

Coriander seeds -- one teaspoon -- crushed

Capers -- two tablespoons

Saffron, one quarter teaspoon

Bay leaves -- four

Saute bacon in olive oil for about three minutes

Add onions and peppers; saute until onions brown at the edges and bacon is crisp

Add garlic, saute about one minute; do not brown the garlic

Add tomatoes, coriander, capers, saffron, and bay leaves; stir and simmer for about five minutes until the ingredients are integrated and the sofrito is fairly thick

In a wide casserole pan heat the sofrito and add rice. Stir for a minute to distribute the rice and coat it with sofrito

Add one half of the chicken stock; stir

Add clams and chicken, cover the pan and simmer over moderate heat for about five minutes, then

Add mussels, lobster claws, chorizo, and half the remaining stock; cover the pan and place in the oven, four hundred fifty degrees, for ten minutes

After ten minutes add lobster tails, shrimp, pimentos, peas, and artichokes with their marinade. If the rice is dry, add more stock. Return to the oven and cook for about five minutes, then

Bring pan to the top of the stove, taste the rice and observe the shrimp and lobster tails. If more cooking time is required, finish on top of the stove over moderate to low heat with the pan covered
 

The paella is finished when the shrimp and lobster tails are cooked and the rice is firm but tender

Squeeze lemon juice over the entire surface, garnish with lemon slices, and allow the paella to rest for a few minutes before serving. There should be little or no remaining stock in the pan when the dish is served. If you observe excess liquid, drain it off -- no problem .
 

Mucho Gusto!