(Norwegian version: Arroz/Paella (no) )
If you have vacationed in sunny Spain, then I assume you have tried Paella? This Spanish National dish is from Valencia, and means «pan». (Foreigners tend to regard it as a Spanish national dish, while the Spanish themselves often regard it as a regional Valencian dish)
I have also seen it referred to as Arroz. Arroz means rice, but they also use it about rice dishes. Paella is an Arroz, at least in the Spanish restaurants in the Murcia region.
Whatever you want to call it, it is a very popular dish, and there are endless possibilities in how to make it, like:
Valencian Paella (paella valenciana)
Vegetarian Paella (paella de verduras)
Seafood Paella (paella de marisco)
Mixed Paella (paella mixta)
In other words; you can put anything you like in your Paella and it is not hard to make at all! Also, you do not need a fancy paella-pan either; just use a regular frying pan.
There is special paella rice (calasparra or bomba rice is common) that you can buy in well-assorted grocery stores. I use regular rice for porridge. The clue here is that the rice should be round, like porridge rice.
You might also be reluctant to use saffron, it is quite costly. Instead you can use turmeric, and balance it out with some other spices. Or, how about squid ink? Your Arroz will then be black, and will look very impressive as a side dish.
When the Karate Kid was younger I would make a child-friendly little number with small meatballs, chicken breast, broccoli and paprika. The other day I made it with beef and tiger prawns. How about chorizo? Mussels? Whole chicken thies? Broccoli? Asparagus? Rabbit meat? (You just have to be a little observant as to how long the proteins and veggies must cook, there is nothing worse than overcooked veggies)
During barbeques season I will make vegetarian paella as a side dish to whatever might be on my grill. Paella goes beautifully to fish and seafoods and meats.
Here is a recipe for 4 persons as a main. If you serve it as a side it will feed more people:
2 chicken breasts, diced
1 onion, diced
2 cloves of garlic, finely chopped
100 grams chorizo, diced
1 red paprika, diced
½ broccoli, in small pieces
1 tin of corn
Ca 3 deciliters of rice (preferably round rice)
1 teaspoon powdered paprika
¼ teaspoon saffron
6 deciliter vegetable- or chicken stock
Salt and pepper to taste
Lemon, in wedges
Lightly fry up the chicken and the chorizo in the pan for a couple of minutes. Take it out of the pan. Lightly fry the onion, paprika and garlic for a couple of minutes, and take it out of the pan.
Put a couple tablespoons of vegetable oil in the pan, and fry off the saffron and powdered paprika for one minute, and then put the rice into the pan with the saffron oil. Pour in the stock, give it a stir, and cover with a lid or tinfoil and leave to simmer for 10-15 minutes (depending on what type of rice you are using).
Put the onions and all the other vegetables in the pan, and the chicken and chorizo and let it simmer under cover for another 10 minutes. If the rice is very wet, let it simmer without he cover for the last 5 minutes or so.
Season to taste, and serve with yummy bread and lemon wedges – or as a side to whatever yummies you just grilled on the ol’ Barbie.