6 variations on paella

Like other popular traditions such as chili and barbecue sauce, paella recipes vary. The dish has its roots in Valencia, Spain, and gets its name from the traditional two-handled pan in which it is cooked.

Classic paella features rice and saffron, with a combination of meats, shellfish, garlic, onions and vegetables such as artichokes, tomatoes and peas. At Fig & Olive Melrose Place in West Hollywood, CA, and Fig & Olive in Newport Beach, CA, executive chef Pascal Lorange features Paella del Mar ($32), a recipe he developed while living on the Spanish Canary Islands, off the coast of West Africa.

Chef Lorange’s paella dish includes black tiger shrimp, sea scallops, calamari, mussels and saffron rice with chicken. The paella is finished with olive oil. Here’s his recipe:

Seafood Paella
From: Executive chef Pascal Lorange, Fig & Olive Melrose Place
Yield: 4 servings

8 scallops
1 lb. mussels
1 lb. calamari
8 black tiger shrimp
2 pieces lemon

Paella Rice:
1 lb.  bomba rice
3 clove garlic
1 Spanish onion
2 pieces red bell pepper
to taste, saffron
1 can of tomatoes (1.5 lb.)
to taste, oregano
2 lb. chicken breast
1 qt. vegetable broth
1 bay leaf

Dice garlic, onions and red bell pepper into small brunoise, and fry slowly in olive oil (do not brown). Add chicken breast sliced in small cubes and saffron, bay leaf and peeled tomatoes. Cook for 20 minutes.

In a large paella pan or sauté pan, add the rice and cook for 2 minutes, then slowly add the vegetable broth. Mix and season.

After 10 minutes, add liquid to cover the rice, along with all the protein placed on top. Cover with foil and finish cooking in oven. Slice lemon, garnish and serve.

More recipes:

• Lazy paella
• Liquid paella
• Spanish-style paella
• Mushroom paella
• Potato paella