< Previous126• 7 cups (1.75 l) chicken stock• Four or five pinches of saffron (about 20–30 threads)• ¼ cup (60 ml) olive oil• 6 pieces of chicken (I like using chicken thighs)• 12 shrimp • 1 small onion, finely chopped • 6 garlic cloves, minced• 1 roasted red bell pepper, peeled, seeded, and chopped coarsely • 1 cup (250 ml) chopped tomato • 1 tablespoon (9 g) mild (dulce) Spanish paprika• 2½ cups (500 g) short grain rice (Valencia, Bomba, or Arborio)• 1 sprig of rosemary• 12 mussels • 12 clams • 1 cup (130 g) frozen peas • 1 lemon, cut into six wedgesingredientsPlace the stock and saffron in a saucepan and bring to a boil. Once the saffron is well dissolved, reduce the temperature to a simmer and reserve for later in the cooking process.Preheat your grill. Once it is fully hot, you are ready to begin cooking your paella. Season the chicken and shrimp with salt and pepper. Coat the bottom of the paella pan lightly with olive oil. Add the chicken and brown slightly on all sides, about 6 minutes. The chicken does not need to be thoroughly cooked at this point as it will be returned to the pan toward the end of the cooking process. Transfer the chicken to a plate and set aside. Add the shrimp to the pan and sauté, stirring briskly until pink and Paella MixtaChicken and Shellfish Paella127TASTES OF THE CAMINOGaliciaBarbadeloit begins to curl, approximately 2 minutes. As with the chicken, the shrimp does not need to be thoroughly cooked at this point as it will be returned to the pan toward the end of the cooking process. Transfer the shrimp to a plate and set aside. Add onions to the pan and sauté for 5–6 minutes, until softened. If necessary, add more olive oil to prevent scorching. Mix in the garlic and bell peppers and sauté for about 2 minutes. Add the chopped tomatoes and the paprika and stir for 3 minutes. Season with salt and pepper. This tomato, onion, and bell pepper mixture is called sofrito.Add the rice and mix thoroughly with the sofrito. Pour in the chicken stock, which has been simmering as you’ve been cooking. Stir the mixture only once to ensure the rice is well distributed. Do not stir further throughout the cooking process. Add the rosemary sprig. At this point, taste the stock and season with salt and pepper if needed. Bring the stock to a boil and return the chicken to the pan, pushing it slightly into the rice, and cook for about 10 minutes. Add the shrimp distributing evenly throughout the pan. Scatter the mussels, clams, and frozen peas on top and cover with aluminum foil. Cook, covered, until the mussels and clams open, 5–10 minutes. When you hear a crackling noise, you will know that the socarrat (the rice crust) is forming. Remove from the heat and let stand for ten minutes. Taste the rice and add a bit of salt if necessary. Garnish with lemon wedges. 126• 7 cups (1.75 l) chicken stock• Four or five pinches of saffron (about 20–30 threads)• ¼ cup (60 ml) olive oil• 6 pieces of chicken (I like using chicken thighs)• 12 shrimp • 1 small onion, finely chopped • 6 garlic cloves, minced• 1 roasted red bell pepper, peeled, seeded, and chopped coarsely • 1 cup (250 ml) chopped tomato • 1 tablespoon (9 g) mild (dulce) Spanish paprika• 2½ cups (500 g) short grain rice (Valencia, Bomba, or Arborio)• 1 sprig of rosemary• 12 mussels • 12 clams • 1 cup (130 g) frozen peas • 1 lemon, cut into six wedgesingredientsPlace the stock and saffron in a saucepan and bring to a boil. Once the saffron is well dissolved, reduce the temperature to a simmer and reserve for later in the cooking process.Preheat your grill. Once it is fully hot, you are ready to begin cooking your paella. Season the chicken and shrimp with salt and pepper. Coat the bottom of the paella pan lightly with olive oil. Add the chicken and brown slightly on all sides, about 6 minutes. The chicken does not need to be thoroughly cooked at this point as it will be returned to the pan toward the end of the cooking process. Transfer the chicken to a plate and set aside. Add the shrimp to the pan and sauté, stirring briskly until pink and Paella MixtaChicken and Shellfish Paella127TASTES OF THE CAMINOGaliciaBarbadeloit begins to curl, approximately 2 minutes. As with the chicken, the shrimp does not need to be thoroughly cooked at this point as it will be returned to the pan toward the end of the cooking process. Transfer the shrimp to a plate and set aside. Add onions to the pan and sauté for 5–6 minutes, until softened. If necessary, add more olive oil to prevent scorching. Mix in the garlic and bell peppers and sauté for about 2 minutes. Add the chopped tomatoes and the paprika and stir for 3 minutes. Season with salt and pepper. This tomato, onion, and bell pepper mixture is called sofrito.Add the rice and mix thoroughly with the sofrito. Pour in the chicken stock, which has been simmering as you’ve been cooking. Stir the mixture only once to ensure the rice is well distributed. Do not stir further throughout the cooking process. Add the rosemary sprig. At this point, taste the stock and season with salt and pepper if needed. Bring the stock to a boil and return the chicken to the pan, pushing it slightly into the rice, and cook for about 10 minutes. Add the shrimp distributing evenly throughout the pan. Scatter the mussels, clams, and frozen peas on top and cover with aluminum foil. Cook, covered, until the mussels and clams open, 5–10 minutes. When you hear a crackling noise, you will know that the socarrat (the rice crust) is forming. Remove from the heat and let stand for ten minutes. Taste the rice and add a bit of salt if necessary. Garnish with lemon wedges. 144• 4 large eggs• 1 cup (200 g) sugar• 1 teaspoon (5 ml) almond extract• Zest of one lemon, finely grated• 2 cups (200 g) almond flour• ½ teaspoon (3 g) salt• ¼ cup (30 g) powdered sugar for decoratingingredients145TASTES OF THE CAMINOSantiagoSantiagoTarta de SantiagoSt. James CakePosition the rack in the middle of the oven. Preheat the oven to 350°F (180°C).Line the bottom of an 8-inch (20-cm) cake pan or springform pan with parchment paper and set aside. It is best to use a light-colored baking pan, as the darker pans will cause the bottom and sides of the cake to brown much faster than the top.In a large bowl, beat the eggs and sugar with a whisk or with an electric mixer at medium speed. Continue beating until the mixture is thick and pale yellow, about 5 minutes by hand or 4 minutes with a mixer. Beat in the almond extract and lemon zest until smooth and uniform.With a wooden spoon or a rubber spatula stir in the almond flour and salt, and mix gently just until well incorporated. Do not beat the mixture. Pour the batter into the prepared pan, spreading it gently.Bake for 40–45 minutes or until a toothpick inserted in the middle comes out dry. Set the pan over a wire rack and allow to cool before unmolding.Unmold the cake onto a serving platter. Using a stencil of the cross of St. James and a small sieve, dust with the powdered sugar. Be careful lifting the stencil as to avoid the sugar on top of the stencil falling on to the cake.Tip: Metal stencils of the cross of St. James are widely available in housewares stores throughout Spain. While I find the metal stencils very practical, you could however search the Internet for an image of the cross of St. James, then print it and cut out the image to use as your stencil.144• 4 large eggs• 1 cup (200 g) sugar• 1 teaspoon (5 ml) almond extract• Zest of one lemon, finely grated• 2 cups (200 g) almond flour• ½ teaspoon (3 g) salt• ¼ cup (30 g) powdered sugar for decoratingingredients145TASTES OF THE CAMINOSantiagoSantiagoTarta de SantiagoSt. James CakePosition the rack in the middle of the oven. Preheat the oven to 350°F (180°C).Line the bottom of an 8-inch (20-cm) cake pan or springform pan with parchment paper and set aside. It is best to use a light-colored baking pan, as the darker pans will cause the bottom and sides of the cake to brown much faster than the top.In a large bowl, beat the eggs and sugar with a whisk or with an electric mixer at medium speed. Continue beating until the mixture is thick and pale yellow, about 5 minutes by hand or 4 minutes with a mixer. Beat in the almond extract and lemon zest until smooth and uniform.With a wooden spoon or a rubber spatula stir in the almond flour and salt, and mix gently just until well incorporated. Do not beat the mixture. Pour the batter into the prepared pan, spreading it gently.Bake for 40–45 minutes or until a toothpick inserted in the middle comes out dry. Set the pan over a wire rack and allow to cool before unmolding.Unmold the cake onto a serving platter. Using a stencil of the cross of St. James and a small sieve, dust with the powdered sugar. Be careful lifting the stencil as to avoid the sugar on top of the stencil falling on to the cake.Tip: Metal stencils of the cross of St. James are widely available in housewares stores throughout Spain. While I find the metal stencils very practical, you could however search the Internet for an image of the cross of St. James, then print it and cut out the image to use as your stencil.We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >