Mima’s Paella (La Paella de Mima) (continuation) (Submitted by Patty Rodriguez)
How To Make (continuation):
TIPS: For this recipe, I used a 13-inch paella pan. For storing leftovers, simply transfer it into an airtight container and refrigerate it for up to 3-4 days. To reheat, use microwave or stovetop (add a little bit of broth or water if needed to prevent the rice from drying out). Freezing Leftover, once it has cooled completely, place it in an airtight freezer safe container. Label it with the date and contents, and it should keep well in the freezer for up to 3 months. When ready to enjoy it, thaw the Paella in the refrigerator overnight, then reheat it in the microwave or on the stovetop. pan with lid/foil. (place a kitchen towel over the lid and allow it to rest for 15 minutes. 13. Garnish with fresh parsley and lemon slices. 11. Sprinkle peas on top and continue to cook for about 5 minutes. At this point, most of the liquid has been absorbed and the rice at the top nearly tender. (if rice is slightly uncooked, add ¼ cup of broth/water and continue cooking). 12. Remove the pan from heat and cover
Behind the Recipe:
Sra. Isabel Maria Cuenca Rodríguez was my grandmother and known as Mima to all her grandkids. She was born in Cuenca, Spain in 1915. When I was 15 years old, I became Mima’s sous chef and learned some of her special dishes. Today, at every special family gathering Mima’s Paella is the highlight of the party.
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