Alicia Steele's Paella
PBA30 and WABE 90.1 are celebrating food – how to cook, what to cook and where to eat!
Everyone has that special dish that means something more than just what is on the plate. For PBA30 host Alicia Steele, a Spanish dish brings back memories of home.
I have such great memories of watching my father with all his family and friends making this paella. That’s what it is. It’s this communal, fun recipe. You’re not stuck in the kitchen making this beautiful-looking dish. You want friends and family around while you’re creating it – adding this and adding that.
When I was very little I’d watch my father and his jai alai friends make it. They’d have so much fun laughing together. For some reason it would make it taste even better.
- 2 tbs olive oil
- 4 cloves garlic
- 2 lbs. Uncle Bens Original White Rice
- 1 red pepper diced
- 1 green pepper diced
- 1 large can peeled tomatoes diced
- 1 lb pork chunks
- 1 lb small chicken wings/drumsticks
- 1 large can Italian-cut green beans
- 1 package frozen baby peas
- 2 lbs shrimp
- 3 dozen clams
- 1 lb sliced mushrooms
- 1 large onion
- Yellow food coloring (saffron Vigo)
- 3 hardboiled eggs, sliced
- White asparagus
- Green olives
- Small jar pimentos
In large paella pan, sauté olive oil and garlic over a medium flame olive
Add diced red and green peppers, onions and pork, stirring while sautéing for around five minutes
Add rice and enough water to cover the rice
Add the rest of the ingredients except seafood and garnish
Cover pan with foil and reduce the temperature to low
Let cook approximately 20 minutes (until water is almost all absorbed by rice – add ½ cup water if necessary)
Add shrimp and pre-washed clams.
Cook covered another 5-10 minutes until clams are open and all water is absorbed
Add garnish, grab a glass of good red wine, and enjoy!
For more recipes and new cooking shows like “America’s Test Kitchen” and “Sara’s Weeknight Meals,” check out pba.org/cooking.