How to Make Ultimate California Farm Wedding Paella

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Simple Way to Make Ultimate California Farm Wedding Paella. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from California Farm Wedding Paella, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Wedding Paella delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make California Farm Wedding Paella is Dinner for six. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook California Farm Wedding Paella estimated approx One hour.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook California Farm Wedding Paella using 15 ingredients and 4 steps. Here is how you can achieve that.

We grow and dry our own saffron, so we use lots when making seafood paella. You can order saffron water at Amazon. Our little town butcher brings in fresh seafood in season every weekend, worth a trip. I also use frozen. A large wok with a lid is a great way to cook paella. Best enjoyed with chilled Tempranillo wine or Rose wine, and farm baked french bread, fresh grapes and friends. Served family style, or as the seafood course in a wedding feast.

Ingredients and spices that need to be Prepare to make California Farm Wedding Paella:

1. 1 pound Newport, Oregon, fresh frozen, cooked, peeled salad shrimp, rinsed
2. 1 pound Calimari squid, thawed, skin peeled off, cut in quarter inch rings
3. 1 pound mussels or clams
4. 1 tablespoon sweet spanish dried paprika powder
5. 6 elephant garlic cloves, minced
6. 2 cups California non GMO medium or short grain sushi rice
7. 1 bottle white sauvignon blanc wine to make seafood stock base
8. 24 saffron threads (one teaspoon)
9. Huge red california onion, diced
10. 1 Cup canned clam juice
11. Large heirloom tomato, peeled, diced
12. 1 fresh Red sweet pepper
13. 3 sprigs fresh rosemary
14. 4 tablespoons olive oil
15. 4 quarters of pickled lemons, no additional salt

Instructions to make California Farm Wedding Paella

1. Keep thawed calimari and rinsed shrimp aside. In large covered wok, bring all seafood to a boil in wine, clam juice, sweet red spanish paprika powder, pickled lemons, simmer covered for 8 minutes on medium heat till fragrant and shellfish has opened. Put seafood and broth aside in separate bowl. Discard unopened shellfish, empty shells, and lemon quarters.
2. Heat wok on medium heat, add olive oil, sautee garlic, onion till glazed, add red pepper. Dip tomato in boiling water, remove skin, cube, stirfry till fragrant, about eight minutes.
3. Add rice, calimari, shrimp and saffron, stir fry two minutes, add seafood and stock, bring to boil, turn down to simmer till stock is almost gone, about twenty minutes, do not stir! Listen till rice begins to sizzle, it means it is caramelizing…
   Do not let it burn! Taste the rice, it should have totally absorbed the flavors of the seafood, broth, spices, veggies.
   Move off the heat, lay rosemary on top, cover, rest twenty minutes…DONE!
4. Now transfer paella from wok to serving platter. Serve family style. Enjoy!

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