Paella

Step by step recipe:

  1. 15 min.Paella : Photo of step #1
    Peel 4 tomatoes and dice small.
  2. 10 min.Paella : Photo of step #2
    Peel 1 onion, peel 3 cloves garlic and chop.
  3. 10 min.Paella : Photo of step #3
    Cut 4 chicken breasts into pieces and slice ½ Chorizo (tip: remove skin from chorizo before cutting, then the skin will not shrivel and spoil the appearence during cooking).
  4. 5 min.Paella : Photo of step #4
    Prepare ¼ cauliflower.
  5. 5 min.Paella : Photo of step #5
    Prepare 150 g peas.
  6. 5 min.Paella : Photo of step #6
    Wash and scrape 250 g mussels.
  7. 5 min.Paella : Photo of step #7
    Wash 250 g prawns.
  8. 3 min.Paella : Photo of step #8
    Put a large pan on high heat (even better, use a real paella pan if you can), and pour in 3 tablespoons olive oil. When really hot, tip in mussels all at once.
  9. 1 min.Paella : Photo of step #9
    They will spit, so cover pan with a sheet of aluminium foil.
  10. 3 min.Paella : Photo of step #10
    Cook like this for 2 or 3 minutes until the mussels open.

    Remove from the heat, and lift out mussels with a skimmer. Set aside.
  11. 3 min.Paella : Photo of step #11
    Put the pan back on high heat and cook prawns 2 or 3 minutes on each side.
  12. 2 min.Paella : Photo of step #12
    Remove pan from heat, and lift out prawns with a skimmer and set aside.
  13. 3 min.Paella : Photo of step #13
    Empty remaining cooking juices out of the pan, then pour in 3 tablespoons olive oil and put back on high heat.

    Add sliced chorizo and lightly brown 2 or 3 minutes.
  14. 15 min.Paella : Photo of step #14
    Remove chorizo slices using a skimmer, and tip in chicken pieces. Fry until golden brown on all sides.

    These are likely to spit, so you can partially cover again with foil to avoid making a mess of your kitchen.

    Remove chicken pieces and set aside.
  15. 3 min.Paella : Photo of step #15
    Add onion and garlic to remaining cooking fat, season, stir well and cook 2 or 3 minutes.
  16. 5 min.Paella : Photo of step #16
    Tip in 500 g rice and stir well until "pearled", as for pilau rice.
  17. 2 min.Paella : Photo of step #17
    Add diced tomatoes, stir well.
  18. 3 min.Paella : Photo of step #18
    Then add chicken and chorizo, plus any juices that may have drained out while waiting, it all helps add flavour.
  19. 1 hourPaella : Photo of step #19
    Add 1 litre water mixed with 2 chicken stock cubes, then 4 pinches saffron and stir thoroughly. Add cauliflower florets, season and stir again.

    Turn down the heat, cover again with aluminium foil and leave to cook gently for about 1 hour, stirring from time to time.
  20. 15 min.Paella : Photo of step #20
    Meanwhile, shell mussels and peel prawns.
  21. 5 min.Paella : Photo of step #21
    5 minutes before serving, add peas, mussels and prawns, and squeeze 1 lemon over.

    Stir again and leave to cook a further 5 minutes. Check seasoning. To serve, take the pan to the table so that guests can help themselves, and come back for more.

Remarks:

To get closer to the "true" paella, I encourage you to use round Spanish rice rather than classic long grain.

Paella is one of those dishes that gets better each time you reheat it, so don't hesitate to make plenty at a time. It freezes very well.

It's important, in my opinion, that all the elements of a paella should be ready to eat, so no mussels, prawns or scampi still in their shells, or chicken with skin or bones. It takes longer, no doubt getting away from the true paella, but it's much more enjoyable to eat.

Source:

Home made.

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