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How To Make Kosher Paella Without a Paella Pan

 

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Paella is one hearty dish! Typically filled to the paella-pan brim with rice, chicken, seafood, spices, vegetables and more. There is no minimum and no maximum to how many ingredients are combined to make a Paella. Since I keep kosher, my paella was a little more tamed. Seafood- outta the dish! In place of the “shrimp” I used incredible sausage. By sautéing the sausage first, my Paella base of flavor was born. Salty, briny and meaty sausage flavor; I’m a fan of that!

Before I continue with the plethora of aromatic ingredients, let me begin by how to cook a paella. Sadly, I do not own a paella pan. I even asked for an extension to write this article so I could buy cute mini paella pans for individually served dishes. Tamar, the wonderful editor at Joy Of Kosher told me “You don’t need to buy a paella pan… how many people will have this in their kitchen’s already? Just use a wok, or a deep frying pan.” Thanks to Tamar, I saved some money, and realized that my good ol’ giant meat frying pan would do the job.

kosher paella

The key to a great paella is the layering of flavors. That takes us back to how I made the fabulous paella.

I began by sauteing the sausage. Once crispy, I removed from the pan and placed in a bowl. Next, I sauteed my dark meat chicken cutlets. Feel free to use regular white meat, but if you have tasted dark meat “pargiot” chicken I shouldn’t have to explain how succulent…and AMAZING they are. Again, once cooked through, add to sausage bowl. Rice time. I chose sushi rice because it cooks very quickly. Saute the rice in the leftover fat from the sausage and chicken. Instead of water, I used chicken broth to cook the rice for added flavor. Add in garlic and spices. If your rice seems dry, add more broth. I used an entire box of chicken broth with 1.5 cups of rice. Gave a beautiful risotto texture. Once rice is cooked, toss in chicken and sausage to heat through. It is nice to keep some chicken and sausage separate to garnish the dish at the end.

I hope you enjoy making Paella, get the full recipe here! It is easy, not expensive, and a nice update on “chicken and rice.”

Have you ever made Paella before? Let me know in the comments below.

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About Rebecca Pliner

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I am a proud to call myself a home chef. My only training? Practicing cooking techniques daily, and being passionate about cooking kosher, gluten-free and healthy.

I spend my days working a full time job, come home, and immerse myself in my cooking. Taking pictures and doing research on my fresh ingredients, is what I am most proud of. I hope you will follow my blog and see that living a healthy lifestyle while working and being on a tight budget is possible! On my blog you will find great tips about where to buy the food, detailed directions for how to cook the food, and a comedic twist to everyday recipes that I have created. Hope you enjoy! Rebecca Pliner, www.iwantthatfordinner.com

 

Updates: Working as chef at Odradeks Coffee House in Queens. I manage all the cooking, styling, packaging and menu design. I am busier and happier than ever. Hope to keep you posted on more exciting news!

 

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5 Responses to How To Make Kosher Paella Without a Paella Pan

  1. avatar says: Barbara

    I make paella all the time , I add capers and green olives

  2. avatar says: Sue

    Hi Jamie, do you have a recipe for a vegetarian version? Neither fish NOR meat? or is that too much change from the original paella?

  3. avatar says: Sandy

    I have made paella for years – but the major seasoning in paella is saffron, not basil! I use bone-in chicken, which adds lots of flavor, sausage, and artichokes & green peas. I brown the chicken & sausage in XVOO,put it in a large casserole dish,then saute the onions & garlic, add the rice & saute it till it’s slightly browned, arrange in the casserole, pour saffron-infused broth over it, cover & bake for 1 hr till rice is cooked. Add frozen peas at the end so they maintain their bright green color.

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