Spanish Paella – Delicious One
Spanish Paella – Simply a Joy to Cook and Share and if you use the Freshest Ingredients then the Flavours will Burst through onto the Pallet..
How to make a delicious Spanish Paella – Magic
Spanish Paella originated in Valencia, on Spain’s eastern coastline, where it’s traditionally made with meat and cooked on an open fire. This simple paella recipe uses a mix of meat, seafood and colourful vegetables for a lively combination of flavours and textures.
- Large pinch saffron strands
- 1 vegetable or chicken stock cube, made up to 600ml
- 3 tbsp olive oil, plus extra for drizzling
- 125g chorizo, roughly chopped
- 500g boneless, skinless chicken breasts or thighs (or a mix), chopped
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 red pepper, deseeded and chopped
- 2 tsp paprika
- 250g Spanish paella rice
- 4 medium tomatoes, roughly chopped
- 75g frozen peas
- 250g cooked prawns with shells on (thawed if frozen) and rinsed
- small handful flat-leaf parsley, chopped, to serve
- chopped lemon wedges, to serve
Method to make Spanish Paella
- Stir the saffron strands into the stock and set aside to infuse while you prepare the rest of the paella.
- Heat 1 tbsp oil in a paella pan or a large deep frying pan with a lid. Tip in the chorizo and fry for about 3 mins until crisp and the oil has been released. Remove the chorizo and drain on kitchen paper, leaving the oil in the pan.
- Stir the chicken into the pan and fry over a high heat for 7-8 mins, or until the meat is golden and cooked through. Transfer the chicken to a bowl and set aside.
- Pour another 1 tbsp of oil into the pan, tip in the chopped onion and garlic and stir-fry for 4-5 mins, until softened and just starting to colour. Stir in the pepper and paprika with the remaining tablespoon of oil and stir-fry for a further 1-2 mins. The pan should have lots of crispy, brown bits on the bottom, which will all add flavour.
- With the heat still quite high, quickly stir in the rice so it is well-coated in the oil, then pour in the saffron-infused stock plus 450ml boiling water, scraping up the sticky brown bits from the bottom of the pan with a wooden spoon.
- Return the browned chicken pieces to the pan, then add the chopped tomatoes. Cover the pan and cook on a medium heat for 10 mins, stirring once or twice. Scatter the peas, prawns and fried chorizo over the top, cover again and leave to cook a further 5-10 mins, or until the rice is just cooked and most of the liquid in the pan has been absorbed.
- Remove the pan from the heat, put the lid on and leave to rest for 5 mins. Stir a few times to mix the ingredients, season to taste and scatter over the chopped parsley. Serve with lemon wedges and an extra drizzle of oil, if you like.
Nope. A classic paella (traditional paella) as told here, carries just it’s ingredients. Of course it can’t be anything else. I am not restricting, just calling the things by it’s name. A veggie paella, it’s a veggie paella, but not a Valencian paella. A seafood paella it’s a seafood paella, but not a Valencian paella. If as in this recipe, you are talking about classic Spanish paella / Valencian paella, it has concrete ingredients. Any variation will make that it is a XXX paella or XXX rice, but never a Valencian paella. It is not about cooking, it is about calling thigs by it’s name. Because calling things as it should, gastronomy wins.
Spanish Paella served in a romantic setting, say at an outside restaurant, brings the magic of the dish served alive as the love that went into making the paella will be in the tasting
It’s instinctive and tranquil.
Some interesting comments about traditional paella and while all very good and really nice to see some passion about food. I have a job that entails looking at finite details. The recipe description does not say traditional, it says classic. There is also a short food history paragraph at the side. The English language is complex and I am by no means an expert but traditional is defined as: existing in or as part of a tradition; long-established; Or produced, done, or used in accordance with tradition; Or habitually done, used, or found. So there can easily be several traditional versions of a dish which I believe there is as you travel around Spain.