PAELLA

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PAELLA

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Ingredients

Adjust Servings:
12 large fresh prawns Shelled and de-veined, tails left on, heads may be left on for presentation
20 mussels cleaned
2 squid tubes cut into eighths, ask fish monger to clean and score
2 chorizo sausages sliced into 1 cm (half inch) pieces
3 chicken thighs boneless, skinless, cut into 1/4s
2 medium onions finely diced
3 cloves Garlic chopped
1.5 cups Arborio Rice
3 cups Chicken Stock
2 pinches saffron threads
1 green bell pepper
1 tin diced tomatoes 440 gram
1/4 cup White Wine
1/2 cup frozen baby peas
flat lead parsley for garnish
2 lemons cut into wedges
extra virgin olive oil
Butter
sea salt flakes
pepper grinder
Features:
    • Serves 6
    • Medium

    Ingredients

    Directions

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    Paella (pa-yay-aa) is a traditional Spanish dish that actually takes its name from the pot in which it is cooked: a Paellera.

    Paella originated from the Valencia region but now virtually every part of Spain offers their own version. There is much debate as to what ingredients belong in a Paella, but there is no debate that at the core there should be rice and saffron. This is the recipe I cook when entertaining, but if I’m cooking only for my girlfriend and I, it might be a very simple Paella with a couple of ingredients or an incredibly involved dish teeming with everything under the sun. This usually depends on my mood and the state of my wallet. As always and especially with this dish, feel free to substitute ingredients to your liking or current availability. Buen Provecho!

    1. Put the saffron threads into the chicken stock and place over a very low flame.
    2. Pour a little olive oil into a fry pan and place over high heat.
    3. Saute the chorizo sausage 1-2 minutes and remove.
    4. Season the chicken and lightly brown in the remaining chorizo oil, remove.
    5. Wipe the pan clean, add a little oil and place over high heat.
    6. Season the squid pieces, saute for 1 minute and transfer to a small bowl.
    1. In a large heavy based pot over medium high heat pour a few tbsps of olive oil.
    2. Soften the onion for 1 minute and add the garlic and capsicum.
    3. Cook for a further 1 minute (do not allow to brown).
    4. Add the rice, increase the heat to high and stir.
    5. Add the wine and cook until almost fully absorbed, stir through a couple knobs of butter.
    6. Add the stock, bring to the boil and reduce to a simmer, cook for 5 minutes.
    7. Add the tomatoes, chicken, chorizo, mussels and prawns, mix well and cook for a further 5 minutes.
    8. Once all the mussels have opened, check that the rice is almost cooked.
    9. Add the squid pieces and the peas, stir well and cook a further 5 minutes.
    10. Paella should be served slightly wetter than risotto, depending on the brand of rice and stove temperature; more stock may need to be incorporated at the end to achieve this.
    11. Transfer it all to a large serving dish (or individual plates) and garnish with chopped parsley and lemon wedges.

    Paul Hegeman

    Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

    Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

    He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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    previous
    PAN FRIED STONE BASS, BURNT LEEK PUREE, CHARRED BABY LEEK, CRAB, PICKLED SHALLOTS, CRISPY LEEKS, CHIVE EMULSION
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