Tag Archives: paella

Annette’s Fireside Paella Recipe

Paella IMG_6358 IMG_6365 For the paella party and photo shoot for Atlanta Magazine’s Home, I pulled together my colorful and delicious fireside paella recipe. I prepared it over an open flame, and it was such a wonder to see it come together in front of the guests eyes. The best part of this party is that you have the preparation out of the way, this dish really is simple to pull together, and it is a delicious treat that your friends will absolutely love. See more from my paella party in the Premiere issue of Atlanta Magazine’s Home. Pick up your copy today! Or check it out online

Annette’s Fireside Paella

You will need:

– 8 bone-in, skin-on chicken thighs
– 1/3 cup olive oil
– 1 tablespoons paprika
– Coarse salt and freshly ground black pepper
– 1 cup crushed tomatoes
– 1 red bell pepper, cut into quarters, stemmed, seeded, and ribs removed
– 1 green bell pepper, cut into quarters, stemmed, seeded, and ribs removed
– 2 tablespoons saffron + 2 cups warm water
– 6 cups homemade or store-bought chicken stock
– 1 pounds chorizo cut into 3 inch pieces
– 2 cups pounds haricots verts trimmed and cut into 1 1/2-inch pieces
– ½ onion chopped
– 4 cloves finely chopped garlic
– 1 pound pounds calamari, cleaned and cut crosswise into 1/2-inch rings
– 16 jumbo shrimp, peeled and deveined
– 1 dozen littleneck clams, scrubbed
– 1 dozen mussels, scrubbed
– 4 cups *Bomba rice
– 1/2 package frozen lima beans
– 2 cups fresh or frozen peas
– 2 freshly squeezed lemons

To prepare:
Place chicken in a large bowl and add 1 tablespoon olive oil. Sprinkle chicken with paprika and 1/2 teaspoon salt; turn chicken to coat. Cover chicken and let marinate, refrigerated, at least 4 hours and up to overnight.

Cut peppers crosswise into 1/4-inch strips; set aside. Using a mortar and pestle, grind together saffron. Add saffron mixture to a medium bowl and add 2 cups water. Whisk until well combined; set aside.

If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 1 to 2 seconds, you have high heat and are ready to cook. Alternatively, you can cook the paella on a stove over high heat.

Place a 20-inch paella pan with 3-inch sides over desired heat source. Coat the bottom of the pan with olive oil and heat, until pan is very hot, about 5 minutes. Add chicken thighs and cook, turning, until golden brown on all sides, about 8 minutes. Add sausage and cook, turning, until browned, about 3 minutes then pull from the pan and set aside.

Put onions, garlic, into the pan sauté until transparent and caramelized. Add rice and saffron water to onion garlic mixture, stir to coat, cook about 1 minute. Add 3 cups of stock and bring to a boil.  Add tomatoes, and haricots verts. Cook, stirring, about 2 minutes. Add chicken and sausages and add calamari, and shrimp, and cook, stirring, about 2 minutes more; add clams and mussels. Cook until rice is tender, about 15 minutes, adding more stock as necessary.

Add lima beans and peas and cook, until tender, about 3 minutes more. Season with salt and lemon juice; serve immediately.

* Bomba Rice is a specialty Spanish Rice

Photos by Nicole Letts

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Spring Paella Party

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Hi ! Nicole here, I am Annette’s web manager, and friend, back in the fall, Annette invited me and a few other fabulous friends to come to her home and enjoy a spring-inspired paella party and photo shoot for Atlanta’s Magazine Home. Of course we were there to shoot a spread for the premiere issue of the magazine, but we were also there to enjoy the yummy food and great company. In between posing this way and that, we were able to feast on an incredible paella dish along with a cheese plate fit for a king and heavenly pots de creme. Suffice to say there wasn’t a hungry person in the house.

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Even though the party was held in the late fall, the weather could not have been better. It was just cool enough to enjoy drinks by the fire, but warm enough still to sit with the windows open and take it all in. The ambiance was perfect and the company couldn’t have been better. We ate, we laughed, and we smiled for the camera. I have to say, I had no idea whatsoever how much work went into a magazine shoot. It is definitely not all fun and games (although we did have fun). There was an incredible amount of time spent on set-up and angles and color and candlelight and lighting. I was in awe of it all. It was a lot of hard work for the team, but lots of fun for the guests to experience. When do you every get to watch the pros at work and be a super model…um never. I loved it! Thanks for the memories Annette!

Stay tuned for the paella recipe later this week!

xo, Nicole

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