I have been meaning to put Paella on the blog for a long time, I’d say it’s one of my signature dishes. It’s such a great dish to make for lots of people and the best thing is everything is cooked in one pan- my favourite type of dinner! As you can see I used a Paella pan but I realise not everyone will have one of these lying around at home so a large flat frying pan would be fine- the reason they make paella is these large flat pans is so that the rice cooks through evenly as you NEVER stir a Paella once the liquid is added!! You could add any vegetables you like and change the meat and seafood you add but these are some of the ingredients normally used. If you do use a Paella pan you will need to use more than one ring on the hob to make sure the heat covers the whole pan.
1 large white onion
2 garlic cloves
1 red pepper
500g paella rice or short-grain rice
200ml white wine
1 litre chicken stock
1 can chopped tomatoes
1 tsp paprika
1/2 teaspoon saffron
1 tsp cayenne pepper
200g/half ring chorizo
300g chicken breast, diced
1/2 cup peas
200g king prawns
150g mussels and/or squid rings
Handful chopped parsley
3 tbsp olive oil
Instead of the saffron, cayenne pepper and paprika I used a spice mix that is specially made for Paella called Paellero by Carmencita which can be bought online.
1. Finely chop the onion and garlic, slice the pepper and the chorizo. Heat olive oil in a pan and then add the onion, allow to soften for a few minutes. Add the garlic and cook for a minute or so ensuring it doesn’t burn.
2. Next add the chorizo and cook for a few minutes so the juices are released- the ingredients will soon be turned a nice red colour. Add the pepper a few minutes after the chorizo and cook for another few minutes.
3. Dice the chicken if you haven’t already done so and add to the pan. Brown the chicken off-make sure you keep stirring the ingredients around so they get an even cooking.
4. Once the chicken is mostly cooked (it will carry on cooking in the liquid so don’t worry too much) add the rice and the seasonings (paprika, saffron, cayenne pepper) and mix everything well. Meanwhile make up your chicken stock in a jug.
5. Flatten the rice and all the ingredients so that it is level and even in all parts of pan as from now you can’t stir. Add the wine and then the stock. NO STIRRING! 😉 Leave to lightly bubble away for about 15 minutes. After this time try the rice- it shouldn’t be far off being done. Add the seafood by poking each one into the top of the rice- make sure you push it down so it will cook- if the seafood is raw it will obviously take longer, if you are using already cooked prawns and seafood just make sure it’s thoroughly heated through before stirring. Scatter the peas around about 5 minutes from the end and poke in to ensure they heat. If at any point the liquid dries up and it’s still not ready then just add some water.
6. When everything is cooked through take off the heat and scatter the parsley over the top.
Paella goes perfectly with a nice glass of sangria!