Growing up, my mom made Spanish Rice often. Well, what I THOUGHT was Spanish Rice, but come to find out, it was really Basque Rice. I have made that for some of my friends, and it is quite delicious.
This year, however, I bought a paella pan, and decided to make REAL Spanish Rice. With a REAL paella pan.
The pan is specific to making paella, and after making it, I realized it is quite like making risotto, right down to adding warm liquid to the rice to make it creamy. And delicious!
There are about a bajillion (yes, that is a word) paella recipes that you can choose from, so feel free to say to yourself “I need to find me a different one!”
1 (12 oz) package La Campena rice (or other long grain rice from around Valencia, Spain, or Arborio rice)
4 pieces of chicken, skin on, bone in
1 lb. Spanish or Basque chorizo
6 cups chicken broth
1 large onion, chopped
1 cup peas
2 cloves garlic
2 tomatoes, chopped
1 paella seasoning packet (I have heard that it is mostly saffron, so if you have that on hand, you can just use that)
1) Fry the chicken in the paella pan in a little bit of oil.
2) Add the chorizo (and other meats if you are using them, such as ham) and fry until a little fat is rendered.
3) Add onion, garlic, and tomato. Saute for a few minutes.
4) Add rice and saute for a minute or so. Add seasoning packet.
5) Add a few cups of warm chicken broth. Season with salt and pepper. Keep an eye on the rice, and keep adding chicken broth until the rice is done. About 30 minutes.
5) Add whatever seafood you might want, such as clams, mussels, or shrimp.
6) When rice is done, serve with a sprinkling of parsley and big slices of bread.