So, you say Paella is a Spanish food and not Norwegian. True, but it is kind-of Norwegian now. You see, I am a Viking, and we usually travel and learn new things and adopt them, and then the food sort-of become Norwegian.
With all the seafood we have in Norway - this Spanish food is a natural. We probably don't have any octopus or squid "running around" in our waters.
But hey - just like Bacalao, this delicacy has become "Norwegianized", I just coined a new phrase.
I have to give rightful credit to the Spanish though - this seafood is delicious and Spanish.
Have fun making this scrumptious meal and impress your friends...
For the Seafood Lovers in Your Life.
8 chicken wings(split wings)or use 3 skinless, boneless chicken breasts cut into slices
1 lb pork ribs or l pork loin (cut ribs or loin into strips)
1 lb Chorizo (Spanish/Mexican sausage) optional
½ lb shrimp in the shell
½ lb scallops
6 oz squid and/or octopus
1 lb mussel and clams
6–10 pieces crab legs
1 lobster cut into pieces (optional)
A pinch of salt - easy on the salt
½ can diced tomatoes
3-4 cloves garlic (chopped)
1/4 cup sliced green onion
¼ cup Vidalia or any sweet onion
¼ cup sliced red peppers
½ cup frozen green peas
1-cup fresh or frozen green beans
2 cups paella rice or use Arborio rice
1 teaspoon saffron
1 teaspoon smoked paprika
4-5 cups chicken broth
1-2 Knorr fish bouillons or use Tiparo Fish Sauce
to add to the chicken broth to enhance the seafood
½ cup extra virgin olive oil
Lemon wedges, strips of red and green peppers for garnish.
This can be cooked in an extra large stainless steel frying pan preferable with a lid to keep the food warm until it is served. Serve the meal from the same pan. Special pans can be purchased.
1. Add extra virgin olive oil to the frying pan and heat.
Add chicken and the pork rib strips and the optional Chorizo sausage cut into I” pieces – saute 5 minutes – medium heat.
2. Add garlic and sweet onion, saute for 3 minutes medium heat DO NOT BURN
3. Add sliced red peppers, green onions and diced tomatoes.
Cook 2 – 3 minutes
4. Add rice, and stir and cook for 4 minutes.
5. Heat 4–5 cups chicken broth in the microwave oven with fish bouillons or fish sauce and add it to the mixture.
6. Add saffron. Cook for 10 minutes
7. Add shrimp, squid and/or octopus, scallops, mussels, peas and beans. These items require shorter cooking time and will finish cooking with the steam in the pan.
Reserve some of the shrimp, crab meat, lobster and strips of red pepper to use as garnish.
8. If the food is too dry, add chicken broth as needed.
DO NOT STIR – TURN HEAT TO LOW and cover the pan.
Garnish with shrimp, crab, lobster and strips of red pepper. Keep the lid on the pan.
The paella is ready to be served when the rice is done. Do not overcook the rice.
Garnish with lemon wedges, red and green pepper strips and serve.
Serve with a spinach salad, baguettes and herb butter with garlic and medium, dry white wine, or... how about Sangria?
If you enjoy seafood, give Bacalao a try.
Com'n along to Mallorca, Spain.
Go to Foods of Norway after Paella
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