Sunday, November 09, 2008

Paella

This is my recipe for paella. The picture was the most recent one I made. It was not perfect because it is my largest pan and it gets a bit difficult. I used two other recipes I found on-line and combined them.
  • olive oil
  • 2 chicken breasts cut in dices
  • 2 onions diced
  • 300 g paella rice
  • 750 ml chicken stock
  • saffron
  • handful frozen peas
  • 1/2 green pepper
  • 1/2 red pepper
  • mixed seafood: squid, prawns, octopus, mussels, shrimps, fish
  • parsley
  • dry white wine
  • lemon
Heat a paella or other big flat pan. Add olive oil and fry chicken for 2-3 minutes. Push to the side of the pan, add onions and fry until golden. Season with salt and pepper, but not too much as the stock is probably seasoned too.

Push everything to the side and put rice in the middle and coat it with olive oil until all of the rice is coated. Add most of the chicken stock, mix everything and cook for 10 minutes. Add vegetables and seafood and mix again. Crush the saffron and add it to the remaining stock, this also goes into the pan. Leave to simmer and add wine and water if it gets to dry. Serve with lemons slices and parsley on top.

The whole thing takes maybe half an hour, but you have to make sure that the rice does not burn or get too soggy.

If you want to go fancy you can fry some chicken legs and fresh prawns or crayfish and put them on top at the end.

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