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Gallery Read the full recipe after the video. Recipe Summary Servings: 25 4006_091808_paella1.jpg
Ingredients Ingredient Checklist 25 bone-in, skin-on chicken thighs 1/4 cup olive oil 1 1/2 tablespoons paprika Coarse salt and freshly ground black pepper 8 large tomatoes 3 red bell peppers, cut into quarters, stemmed, seeded, and ribs removed 3 green bell peppers, cut into quarters, stemmed, seeded, and ribs removed 2 tablespoons saffron 8 cups homemade or store-bought chicken stock 3/4 cup cognac 2 pounds pork tenderloin, trimmed and cut into 1-inch cubes 1 1/4 pounds haricots verts, trimmed and cut into 1 1/2-inch pieces 2 onions, chopped 1/4 cup finely chopped garlic 2 1/2 pounds calamari, cleaned and cut crosswise into 1/2-inch rings 25 jumbo shrimp, peeled and deveined 2 1/2 dozen littleneck clams, scrubbed 3 dozen mussels, scrubbed 3 pounds white rice 2 (10-ounce) packages frozen lima beans 4 cups fresh or frozen peas 1/2 cup freshly squeezed lemon juice
Gallery Read the full recipe after the video.
Recipe Summary Servings: 25 4006_091808_paella1.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 25
Recipe Summary
Servings: 25
Servings: 25
25
4006_091808_paella1.jpg
4006_091808_paella1.jpg
Ingredients
Ingredients
- 25 bone-in, skin-on chicken thighs 1/4 cup olive oil 1 1/2 tablespoons paprika Coarse salt and freshly ground black pepper 8 large tomatoes 3 red bell peppers, cut into quarters, stemmed, seeded, and ribs removed 3 green bell peppers, cut into quarters, stemmed, seeded, and ribs removed 2 tablespoons saffron 8 cups homemade or store-bought chicken stock 3/4 cup cognac 2 pounds pork tenderloin, trimmed and cut into 1-inch cubes 1 1/4 pounds haricots verts, trimmed and cut into 1 1/2-inch pieces 2 onions, chopped 1/4 cup finely chopped garlic 2 1/2 pounds calamari, cleaned and cut crosswise into 1/2-inch rings 25 jumbo shrimp, peeled and deveined 2 1/2 dozen littleneck clams, scrubbed 3 dozen mussels, scrubbed 3 pounds white rice 2 (10-ounce) packages frozen lima beans 4 cups fresh or frozen peas 1/2 cup freshly squeezed lemon juice
Directions
Place chicken in a large bowl and add 4 tablespoons olive oil. Sprinkle chicken with paprika and 1 teaspoon salt; turn chicken to coat. Cover chicken and let marinate, refrigerated, at least 4 hours and up to overnight.
Bring a large pot of water to a boil; meanwhile, prepare an ice-water bath. With a paring knife, core tomatoes, and score an X on the bottoms. Working in batches, carefully lower tomatoes into boiling water; when skins begin to split, after 30 to 60 seconds, use a slotted spoon to transfer tomatoes to water bath.
When tomatoes are cool, remove skins (use a paring knife, if necessary), and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
Cut peppers crosswise into 1/4-inch strips; set aside. Using a mortar and pestle, grind together saffron and 1 tablespoon salt. Add saffron mixture to a medium bowl and add 2 cups chicken stock and cognac. 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 pork and cook, turning, until browned, about 3 minutes more.
Add peppers, onions, garlic, haricots verts, and tomatoes. Cook, stirring, about 2 minutes. Add calamari, and shrimp, and cook, stirring, about 2 minutes more; add clams and mussels.
Add rice and stir to coat. Add reserved chicken stock mixture and let cook about 1 minute. Add 3 cups of stock and bring to a boil. Let cook, covered with the lid of the grill or aluminum foil, until rice is tender, about 15 minutes, adding more stock as necessary (you may not need to use all the stock).
Add lima beans and peas and cook, until tender, about 3 minutes more. Season with salt and lemon juice; serve immediately.
Reviews (14)
Add Rating & Review 66 Ratings 5 star values: 2 4 star values: 8 3 star values: 35 2 star values: 18 1 star values: 3
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Reviews (14)
Add Rating & Review 66 Ratings 5 star values: 2 4 star values: 8 3 star values: 35 2 star values: 18 1 star values: 3
Add Rating & Review
66 Ratings 5 star values: 2 4 star values: 8 3 star values: 35 2 star values: 18 1 star values: 3
66 Ratings 5 star values: 2 4 star values: 8 3 star values: 35 2 star values: 18 1 star values: 3
66 Ratings 5 star values: 2 4 star values: 8 3 star values: 35 2 star values: 18 1 star values: 3
5 star values: 2 4 star values: 8 3 star values: 35 2 star values: 18 1 star values: 3
Martha Stewart Member Rating: Unrated 08/03/2011 Hello Martha! Soy una chica española, me gusta la cocina y me ha mucha gracia ver tu receta de paella en esta página. Te aseguro que ningún español preparamos la paella de esta manera. Aunque no dudo que tu receta esté buena, ésto no es una auténtica paella. Saludos desde España Martha Stewart Member Rating: Unrated 06/17/2009 Yes, I heard the comment about, "the grill we made." I wonder who really made it! Martha Stewart Member Rating: Unrated 02/16/2009 Sur la Table has the pans on sale right now. I ought the 22 inches and I will be experimenting with it this week end. I also read that when it comes the paella pans, the simple ones are the best. Hope that helps. Martha Stewart Member Rating: Unrated 01/18/2009 Yes! Please! If anyone has any information about the grill and paella pan - please do share! I would to buy them! Thank You! Martha Stewart Member Rating: Unrated 12/31/2008 I know a different type of paella, too, but this recipe sounds good. What fascinated me about the show were the large pan and grill. I had my husband watch the video to see the grill. The video confused me as Martha said an Argentine polo player made the grill for her yet at the video's end right after Martha comments on the paella they made, a crew member at the table says, "and the grill we made". Am I the only one who heard that? Martha Stewart Member Rating: Unrated 12/31/2008 I know a more traditional form of paella, too, but this recipe looks great. What fascinated me about this show was not the paella, but the large pan and grill. I had my husband watch it so that he could see how the grill was made. What is odd is that Martha says an Argentine polo player made it, but then at the end of the show, when she is commenting on the lovely paella they made, one of the gentleman seated at the table says, "and the grill we made". Did anyone else notice that as well? Martha Stewart Member Rating: Unrated 10/07/2008 I am spanish. I like almost everyone Martha Stewart' s recipe but I have to say that this recipe is not right as the way we do in Spain. If you want to check out and authentic paella recipe. I give you this link: http://www.msnbc.msn.com/id/13808735/ Martha Stewart Member Rating: Unrated 09/24/2008 Dear Martha: This recipe sounds amazing and will certainly give it a try. When I print out the recipes, there is a lovely picture of you rather than the picture of the meal. If possible, can you have your team quickly add the picture of the paella. I find that this helps me when I am looking for a special recipe to make for friends. Thank you. Carol Gruetter Martha Stewart Member Rating: Unrated 09/19/2008 This recipe looks very good. Could you scale it down for us. Serving more like 8 to 10 people. Martha Stewart Member Rating: Unrated 09/18/2008 Having had paella in Valencia, the birthplace of paella, too many ingredients.......only thing you forgot was the kitchen sink Martha Stewart Member Rating: Unrated 09/18/2008 The paella dish looked delish, but can you suggest paella recipe for vegetarians? Have you tried using spanish (smokey) parprika in the recipe? Martha Stewart Member Rating: Unrated 09/18/2008 made my mouth water watching you make this on the show !! amazing paella pan !! would I have to travel to Spain to find one like that?? thanks for the recipe Martha !! Martha Stewart Member Rating: Unrated 09/18/2008 YUMMY! I can't wait to try this recipe Martha!!!!Martha Stewart Member
Rating: Unrated 08/03/2011
Hello Martha! Soy una chica española, me gusta la cocina y me ha mucha gracia ver tu receta de paella en esta página. Te aseguro que ningún español preparamos la paella de esta manera. Aunque no dudo que tu receta esté buena, ésto no es una auténtica paella. Saludos desde España
Rating: Unrated
Rating: Unrated 06/17/2009
Yes, I heard the comment about, “the grill we made.” I wonder who really made it!
Rating: Unrated 02/16/2009
Sur la Table has the pans on sale right now. I ought the 22 inches and I will be experimenting with it this week end. I also read that when it comes the paella pans, the simple ones are the best. Hope that helps.
Rating: Unrated 01/18/2009
Yes! Please! If anyone has any information about the grill and paella pan - please do share! I would to buy them! Thank You!
Rating: Unrated 12/31/2008
I know a different type of paella, too, but this recipe sounds good. What fascinated me about the show were the large pan and grill. I had my husband watch the video to see the grill. The video confused me as Martha said an Argentine polo player made the grill for her yet at the video’s end right after Martha comments on the paella they made, a crew member at the table says, “and the grill we made”. Am I the only one who heard that?
I know a more traditional form of paella, too, but this recipe looks great. What fascinated me about this show was not the paella, but the large pan and grill. I had my husband watch it so that he could see how the grill was made. What is odd is that Martha says an Argentine polo player made it, but then at the end of the show, when she is commenting on the lovely paella they made, one of the gentleman seated at the table says, “and the grill we made”. Did anyone else notice that as well?
Rating: Unrated 10/07/2008
I am spanish. I like almost everyone Martha Stewart’ s recipe but I have to say that this recipe is not right as the way we do in Spain. If you want to check out and authentic paella recipe. I give you this link: http://www.msnbc.msn.com/id/13808735/
Rating: Unrated 09/24/2008
Dear Martha: This recipe sounds amazing and will certainly give it a try. When I print out the recipes, there is a lovely picture of you rather than the picture of the meal. If possible, can you have your team quickly add the picture of the paella. I find that this helps me when I am looking for a special recipe to make for friends. Thank you. Carol Gruetter
Rating: Unrated 09/19/2008
This recipe looks very good. Could you scale it down for us. Serving more like 8 to 10 people.
Rating: Unrated 09/18/2008
Having had paella in Valencia, the birthplace of paella, too many ingredients…….only thing you forgot was the kitchen sink
The paella dish looked delish, but can you suggest paella recipe for vegetarians? Have you tried using spanish (smokey) parprika in the recipe?
made my mouth water watching you make this on the show !! amazing paella pan !! would I have to travel to Spain to find one like that?? thanks for the recipe Martha !!
YUMMY! I can’t wait to try this recipe Martha!!!!
All Reviews for Paella Cooked Over a Wood-Burning Fire
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Paella Cooked Over a Wood-Burning Fire
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
