How to Make Spanish Paella

In 1989, Scott Scheidt left the University of Southern California for a year and a half to live in Madrid where he hung out in tapas bars and absorbed the relaxed lifestyle of Spain.

“At that time, I was mostly interested in burgers and burritos,” Scheidt said. “When I went to Spain, the food opened my eyes.” Though he had travelled to Europe before, due to the total immersion experience, he returned home transformed.    

“I loved the idea of people being out at eleven in the evening," he said. "The food, wine, culture and tradition struck me in a way that no other part of Europe had. There is pride in every part of the country with their regional dishes such as garlic soup, paella and roasted pig.” 

Scheidt also liked the communal dining table. Eating small bites and passing dishes back and forth felt like living to eat rather than eating to live.  

He wasn’t thrilled, though, with everything he ate.  “To my palate at the time, the food was radical,” he said.  However, he found the history of every dish fascinating. “I would go into a village which had been cooking a particular specialty for 100 or even 1000 years and I found it mind blowing.” 

“The influences in Spanish cuisine are French in the Northern Part, Italian, Moorish and North African.  Five hundred years ago everything went through Spain. Many ingredients grace Spanish tables, such as olives, anchovies and spiced meatballs (albondigas). Paella came about because rice is a staple and filler. It becomes more  elaborate with different elements added," he explained.

Quintessential Spanish ingredients are: anchovies, Spanish olive oil (better, Schneidt thinks, than Italian), olives, pimenton which is a smoked ground spice, any kind of pork product like Serrano ham and of course seafood and shellfish. 

From age thirteen, Scheidt worked in San Rafael and Hawaii in restaurants, starting out as a busboy. After Madrid, he graduated from USC in finance and marketing. Back in Marin, he did “a bunch of things” including working as a political consultant and in the advertising business. 

Though he spent 25 years in the financial end of the restaurant business, finding capital for investment, Sabor of Spain is his first owner/operator venture. The restaurant opened in 2006 and Sheidt took it over in 2009.

The most popular dishes are paella, lamb chuletas (chops), zarzuela (a Spanish bouillabaisse) and tortilla patata (potato omelet.)   

Sabor of Spain has an extensive wine list, with most bottles from places the Spaniards conquered.  There are wines from Spain, Portugal, South America, Argentina, Chile and Uruguay plus some Spanish varietals from California. The three most popular varietals are: Tempraniallo, Albarino and Garnacha, sold by the glass or bottle. 

The restaurant is aptly named Sabor of Spain because of the communal “try it” tapas eating style. “Sabor”, in Spanish, means “taste” or “flavor” and there are many flavors to savor at Sabor of Spain. 

Classic Spanish Paella (Serves 2 - 3) 

3 tablespoons extra virgin olive oil

1 cup bomba rice (arborio as a substitute)

1/2 lb. chicken cut into small pieces (breast or thigh)

1/2 cup Spanish onion, rough chop 

1/2 cup green and red bell peppers, rough chop  

1.25 cups chicken, vegetable or fish stock

2.5 ounces chorizo de Bilbao (or your favorite sausage/chorizo)

1/4 lb. firm white fish such as cod or snapper

2 teaspoons minced garlic mixed with 2 Tablespoons butter

Secret ingredient:  Basically 3 - 4 pinches of saffron threads ground in a mortar and pestle with garlic powder, paprika and garlic salt. Add a pinch of secret ingredient to this recipe.

1/4 lb each mussels, clams, calamari and prawns

Splash of white wine

1/4 cup green peas

Salt and pepper to taste

Lemon wedges as garnish
 
Heat olive oil over medium high heat in a large, shallow sauté pan (12").
Add chicken and sauté until brown (about 4 minutes).
Add onion, bell peppers and chorizo. Sauté approximately 5 minutes.
Add rice, garlic, saffron mixture. Add salt and pepper to taste. Sauté another 3 minutes.
Add stock (just enough to cover rice.) Do not stir!
Bring to a simmer for 5 minutes. Do not stir! 
Add butter and garlic mixture to pan.
Add white fish and simmer another 5 minutes. Do not stir!
Add mussels, clams, calamari and prawns, and splash of white wine. Cover and simmer another 5 minutes. Do not stir!
Uncover and taste for seasoning, add salt and pepper if necessary.
Dish is done when shellfish has opened, prawns are pink, and rice is done. If any shellfish does not open, discard it. 
Add green peas.
Transfer to paella pan (available in specialty food stores) or serving platter.  Be sure to get all of the crusty rice bits from bottom of the pan. According to the chef owner, this is considered one of the best parts of the dish.
Garnish with lemon wedges and drizzle of olive oil.

Download the movie