Spanish Paella

Recommended Cutco Tools:

1. 7-5/8" Petite Chef Knife:

   • This versatile knife is perfect for chopping onions, bell peppers, garlic, and tomatoes. Its slightly curved blade allows for efficient rocking motions, making quick work of vegetable preparation.

   • It is also very useful for breaking down the chicken thighs.

2. 5" Petite Santoku Knife:

   • The Santoku's hollow-ground blade helps prevent food from sticking, which is especially useful when slicing tomatoes and handling the delicate seafood.

   • The fine edge also helps with precise parsley chopping.

3. Super Shears:

   • These heavy-duty shears are invaluable for trimming chicken thighs, opening mussel shells (if needed, before cooking), and snipping fresh parsley.

   • They are also great for cutting the calamari into rings.

4. 11.5” Skillet & Cover:

   • Designed for low-moisture, low-temperature cooking, a technique that makes preparing all of your favorite dishes faster and easier.

   • Features ergonomic, non-slip texture stay-cool handles.

Ingredients:

• Produce: onion, bell pepper, garlic, tomatoes, parsley, frozen peas.

• Spices: bay leaf, paprika, saffron, salt and pepper.

• Saffron: high quality.

• Seafood: jumbo shrimp, mussels, calamari.

• Chicken thighs.

• Olive Oil: Spanish olive oil, or any good quality olive oil.

• White wine.

• Spanish Rice.

• Chicken Broth.

How to Make Spanish Paella:

1. Sauté:

   • Add olive oil to a skillet over medium heat.

   • Using the 7-5/8" Petite Chef Knife, finely chop the onion and bell peppers.

   • Using the 7-5/8" Petite Chef Knife or the 5" Petite Santoku Knife mince the garlic.

   • Add onion, bell peppers and garlic and sauté until onion is translucent.

   • Using the 5" Petite Santoku Knife, chop the tomatoes.

   • Add chopped tomato, bay leaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes.

2. Add white wine: Cook for 10 minutes.

3. Add chicken & rice:

   • If needed use the Super Shears to trim excess fat from the chicken thighs. If the thighs are large, the 7-5/8" Petite Chef Knife can be used to cut the thighs into smaller more managable pieces.

   • Using the 6-3/4" Petite Santoku Knife or the Super Shears, finely chop the parsley.

   • Add chopped parsley and cook for 1 minute.

4. Add broth: Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!). Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking.

5. Cook uncovered:

   • If needed use the Super Shears to trim any rough parts off of the shrimp.

   • If needed use the Super Shears to assist in opening the mussels before adding them to the dish.

   • Using the Super Shears cut the calamari into rings.

   • Cook paella uncovered for 15-18 minutes, then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still uncooked, add ¼ cup more water or broth and continue cooking).

6. Cover and let rest: Remove skillet from heat and loosely cover pan with the lid (don’t let it seal!). Place a kitchen towel over the lid and allow to rest for 10 minutes.

7. Serve: Garnish with fresh parsley and lemon slices. Serve.