Recipes..Spanish Paella yummy
The most famous Spanish dish of them all - paella! This is not a scary dish to make, it's easy to get the rice right if you follow my quantities then add extra liquid only if required to make the rice softer to your taste. Indulge with any seafood you want, or just use chicken, rabbit or even beef or lamb! Use this recipe as a base - I've added variations in the notes. The foundations of this are true to authentic Paellas, made with just a bit of fresh tomato (not canned tomato) and with saffron. Paella should not be bright red, it should be yellowish (but not bright yellow). Also, a note on Chorizo. ?? Chorizo is NOT in true Spanish Paella recipes however, outside of Spain it is commonly added. Here in Australia I have never seen a Paella in a restaurant without it, and well known Spanish Chefs use it too (I just watched Migeul Maestre at the Good Food Wine Show making a paella with Chorizo in it!). I love it because it adds even more flavour into the broth!
Course: Dinner
Cuisine: Spanish
Servings: 5
Calories: 692 kcal
Author: Nagi | RecipeTin Eats
Ingredients
2 tbsp olive oil
7 oz / 200g chorizo , sliced (Note 1)
3 garlic cloves , minced
1 onion , diced (brown, white, yellow)
1 red capsicum / bell pepper , diced
1 large tomato , peeled and diced (leave juicy seeds in)
10 oz / 300g chicken thigh fillets , cut into 1.5" / 3.5cm pieces
200 g / 6 oz squid , cut into 7mm / 1/4" thick rings
1 1/2 cups / 270g paella rice ("Bomba" and/or "Calasparra" rice) (Note 2)
3 1/2 cups / 875ml chicken broth or homemade seafood broth (Note 3)
1 tsp saffron threads (or 1/2 tsp ground saffron or as a last resort, 1/2 tsp tumeric powder)
12- 16 medium / large prawns , whole (shell on)
12 large mussels
Garnish
Fresh parsley , chopped
Instructions
Heat 1 tbsp oil in a 32 cm / 12" paella pan or large skillet over high heat. Add chorizo and cook until browned. Remove with a slotted spoon.
Heat remaining oil. Add garlic and onion, cook for 3 minutes or until translucent. Add capsicum and cook until softened. Add tomato and cook for 1 minute to soften.
Add chicken and squid. Cook until chicken is lightly browned all over but still raw inside.
Add rice and mix until the grains are coated in oil.
Add in most of the chorizo (reserve some for garnish).
Add chicken broth and saffron, stir once, then leave until it starts simmering. Turn the heat down slightly to medium high so it is simmering energetically but not rapidly for 3 minutes, then turn the heat down to medium. Do not stir!
Cook for another 7 minutes (no stirring!) - there should still be plenty of liquid but you can see rice on the surface (see photos below post). Shove the prawns into the rice, squidging it in so they are mostly immersed, then push the mussels in so they are partially immersed. The mussels will leech liquid.
Cook for 5 - 8 minutes or until prawns are opaque, mussels are open and most of the liquid has evaporated. Discard any that do not open.
Do a taste test to see if the rice is cooked - it should be firm but cooked. If it is too firm for your taste, no stress, just add a splash of hot water (not too much!) and keep cooking.
Scatter over reserve chorizo - residual heat will warm through.
Rest for 5 minutes before serving, scattered with plenty of parsley and wedges of lemon if desired!
Course: Dinner
Cuisine: Spanish
Calories: 692 kcal
Baca Juga
2 tbsp olive oil
7 oz / 200g chorizo , sliced (Note 1)
3 garlic cloves , minced
1 red capsicum / bell pepper , diced
1 large tomato , peeled and diced (leave juicy seeds in)
10 oz / 300g chicken thigh fillets , cut into 1.5" / 3.5cm pieces
200 g / 6 oz squid , cut into 7mm / 1/4" thick rings
1 1/2 cups / 270g paella rice ("Bomba" and/or "Calasparra" rice) (Note 2)
3 1/2 cups / 875ml chicken broth or homemade seafood broth (Note 3)
1 tsp saffron threads (or 1/2 tsp ground saffron or as a last resort, 1/2 tsp tumeric powder)
12- 16 medium / large prawns , whole (shell on)
12 large mussels
Garnish
Fresh parsley , chopped
Instructions
Heat 1 tbsp oil in a 32 cm / 12" paella pan or large skillet over high heat. Add chorizo and cook until browned. Remove with a slotted spoon.
Heat remaining oil. Add garlic and onion, cook for 3 minutes or until translucent. Add capsicum and cook until softened. Add tomato and cook for 1 minute to soften.
Add chicken and squid. Cook until chicken is lightly browned all over but still raw inside.
Add rice and mix until the grains are coated in oil.
Add in most of the chorizo (reserve some for garnish).
Add chicken broth and saffron, stir once, then leave until it starts simmering. Turn the heat down slightly to medium high so it is simmering energetically but not rapidly for 3 minutes, then turn the heat down to medium. Do not stir!
Cook for another 7 minutes (no stirring!) - there should still be plenty of liquid but you can see rice on the surface (see photos below post). Shove the prawns into the rice, squidging it in so they are mostly immersed, then push the mussels in so they are partially immersed. The mussels will leech liquid.
Cook for 5 - 8 minutes or until prawns are opaque, mussels are open and most of the liquid has evaporated. Discard any that do not open.
Do a taste test to see if the rice is cooked - it should be firm but cooked. If it is too firm for your taste, no stress, just add a splash of hot water (not too much!) and keep cooking.
Scatter over reserve chorizo - residual heat will warm through.
Rest for 5 minutes before serving, scattered with plenty of parsley and wedges of lemon if desired!
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