Tasha’s Corner has been pretty sparse lately. Insert excuses here. Anyway, on the eve of my friend Keith’s marathon Halloween party (I say this because it lasted about 26 hours) I decided to use my new paella pan imported from Spain by me.
We did not go out until after twelve giving us plenty of time to make a big dinner, take a nap and put costumes on. I had a lot of paella and it seems you can add anything protein wise and although I’ve never had it with oysters, I decided to use them anyway.
This is what you need;
2 cups rice (I used Arborio, don’t use plain long grain)
Splash of wine
Spill of olive oil
1 qt plus some chicken broth (or veal)
4 links Andouille sausage
1 tea paprika
generous pinch saffron
1 medium onion
3 cloves garlic, chopped
1 bell pepper
1/2 cup frozen peas
salt, pepper, chili flakes to taste
parsley to garnish
lemon to garnish
In paella pan sauté sausage until browned with some olive oil. In stockpot heat all stock. Stay on low for the duration of cooking time. As soon as sausage is browned, remove sausage and set aside. In paella pan sauté onion, garlic and pepper until translucent. Then add rice and oil so all rice gets covered with oil. Add your saffron and paprika as well as some salt and pepper. After a minute, rice should be coated- add wine. When evaporated start to add broth little by little. Stir occasionally.
Meanwhile prepare shellfish to be cooked, set on ice.
Continue to add broth, put sausage into paella and as rice thickens, stop stirring so bottom of paella can be browned. At this point you can begin to steam the shellfish in stockpot. Put oysters in first as they take a lot longer. Continue to add broth to paella.
When rice is cooked through and shellfish opened you are finished. Add your clams and oysters to paella pan, add parsley and lemons on the side. Serve in pan on a cutting board at the table.
It is customary to serve each person in front of them.