Paella
Rice and Chicken perfect marriage

This is the way paella has been prepared by spanish familes for generations. We love it and hope  you enjoy it too. But before you get to it, we recommend you to read this short previous facts:

 
Facts to consider
 before you start cooking paella


First, and most important: The secret is always in the broth!

Rice takes its flavor from the juices that absorbs. So the better the quality of ingredients the better the final taste.

 Appart from that, this is not a very difficult dish.

  1. Some people do not like to find their chicken with its bones, they just don't like obsticles in their dish. For these people I reccomend to use chicken breasts or boneless chicken instead.
  2. Seafood  is optional. However, you'll come closer to the real taste if you add it.
  3. Using onion with the rice softens it! so skip this step if you like it really hard. I personally choose the taste over the felling. But that's just me.
  4. Although it is not quite the same, in case you don't have the paella pan, you can use an electric one or whatever it is shallow and big and allows the fire hit it evenly.

 Want to learn more aboul paella?


PAELLA, the family recipe

Print Friendly and PDFPrint Friendly

Ingredients

Meat

1 jointed chicken

Vegetables and seasoning

1 green pepper

1 red pepper

1 glass of peas

1/2 onion

3 garlic cloves

Parsley

A few herbs of saffron

Salt

2 tablespoons of fried tomato sauce

1 liter of chicken broth

Rice

1kg round rice    (best if the rice is the Calasparra variety)

Seafood


12 Musels

24 prawns

24 Clamps

Utensils

Paella pan

Mortar


Notes

WATER-RICE RATIO

Note that you need 2 cups of liquid for each cup of rice, plus the "tip cup". That is an extra-cup of water to add at the end to compensate evaporation because it will be boiling open lid.


Directions

  • First of all, put in the mortar the garlic, the parsley and the saffron and a pinch of salt and smash it all to a point of a paste. Reserve aside.


 Then,

  • Coat the bottom of the pan with the olive oil
  • Fry the chicken in it.
  • When the chicken is almost done, drop the rest of the veggies and stir.
  • Add the seafood and fish and stir for a few seconds to mix it all up.
  • Add salt over the ingredients and stir.
  • Add the rice, stir for 30 seconds and add the tomato sauce.
  • Stir all for another 30 seconds and add the water and the broth.
  • Add the garlic paste we had aside, 1 spoon of colorant, 1 spoon of paprika and remove.
  • Taste the broth in case it needs more salt.

 Let it cook,over a medium-high temperature for 20 minutes uncovered.

(Always keep and eye on it. Keep adding liquid, little by little if it runs out of it.)

 After these 20 minutes, turn off the heat and let it rest covered for 10-15 minutes.

 Your paella is all done.

Enjoy!!

8 people
60 min
Medium





People say...

Have your say, leave us a comment in the box below.




LEARN MORE ABOUT THIS DELICIOUS DISH


The Paella dish is original from the mediterranean coast of Spain.

It takes the name after the pan that it is used to cook it. A large flat round pan with two handles. The same way theWok takes its name after the utensil.

There is no such a thing as "the real one" although almost every town along the coast of Valencia and Alicante like to call it of its own.  In fact, almost every family has its "family touch", the use of so many different ingredients has made it a very popular dish.

So, which one is the original?

The most famous one is the "Paella valenciana" (from the region of Valencia). Since there wasn't a certified recipe and there were so many variations, around 2003 the authorities of Valencia along with some of the best cooks of the region, decided to do a deep research on what all recipes had in common and also what ingredients seemed to come from ancient times. The result was that these 10 ingredients couldn't be missed:

  • Olive oil
  • Chicken
  • Rabbit
  • "ferraura" (bajoqueta) (a kind of green bean)
  • "garrofón" (phaseolus lunatus) (a kind of legume close to a bean)
  • Tomato
  • Water
  • Salt
  • Saffron
  • Rice

So, nowadays, there is an official certification for the one from Valencia.

But this only applies to the dish of that specific region while in others the variations are endless.

Nevertheless, there are some basics you can't miss:

  • Olive oil
  • Tomato
  • Round short rice
  • Water
  • Salt
  • Saffron


You can vary the kind of meat you put in it and so the veggies.

By the way, if you happen to have a bbq, try to cook it over it...the best flavor ever.Nothing to do with the one over the stove.

Have fun!

Paella recipe


paella