Paella Valenciana…a la Yokomo Style

I have been wanting to make Paella for a long time. The problem is that the last time I made it, it came out so bad…I mean it was so bad nobody wanted to eat it. However, since then, I have questioned the masters, tasted from the best and learned to make it, well…a la Yokomo-MY STYLE. For every brave soul out there who is willing to try this Paella Valenciana recipe. Don’t forget to let me now how it came out. OK?

Here’s a recipe for 4 – 5 People:

¾ lbs. of mixed Seafood (any type you prefer)

½ cup White Cooking Wine

2 tbs. Olive Oil

2 cups of Water

1-1/2 cup Long Grain Rice (although the best is still Valencia Rice, but hard to find)

½ Sweet Peas

½ cup chopped Onions

¼ cup Red Bell Peppers cut in small squares

¼ cup Green Bell Peppers cut in small squares

¼ cup finely chopped Anchovies

2 tbs. of chopped Garlic

1 tbs. Garlic Powder

1 tbs. Onion Powder

3 tbs. Paprika

2 tbs. Saffron Powder

1 tbs. Oregano

1 tbs. ground Black Pepper

Salt to taste

2 cooked Spanish sausages cut in halves (if available, I did not put it but some restaurants put it)

Combine all ingredients, except the seafood and the sausages, into a large sauce pan. Bring to boil and cover. Turn to low heat and let it cook for about 10 minutes. Add seafood and cook covered, and continue to cook on low heat for another 15 minutes or until seafood is done and rice is tender. Stir once half way through cooking. See this picture, it’s boiling.

If rice is still not tender and water has evaporated, add ¼ cup of water. Rice should be “saucy” not dry. Add sausage (if available), stir and serve. Here is an important note: If you add too much water or over cook the rice, the Paella will become sticky rice. Also, eat it the same day because reheating the dish more than once changes the texture of the rice, and it certainly does not taste the same (Been There, Done That!).