The main dish for our Basque Christmas meal was paella. Paella might actually just be a Spanish dish, but there was a recipe for paella in a Basque cookbook we found. I’m sure Basque people eat paella.
The ingredients for the recipe are 2 tablespoons olive oil, ½ medium onion, 3 cloves garlic, ½ cup green pepper, 1 tablespoon smoked paprika, ½ cup red wine, salt, 2 cups rice, 10 strands saffron, 6 cups chicken broth, 1 cup cooked chorizo, ½ pound shrimp, ½ pound mussels, ½ cup green beans, and ½ cup tomatoes. We were serving a crowd so we doubled the recipe.
In a back burner we heated the broth and saffron to a low simmer.
We added the wine and paprika and cooked until the wine had been absorbed. The original recipe calls for white wine, but we had red wine on hand for another recipe. I’m not sure if that’s a kosher substitution, but that’s what happened.
When the broth started to simmer, we stopped stirring. Without stirring, we pushed the shrimp and mussels into the paella. We let that cook unmolested for 10 minutes.