Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish.
282,8384.2/5 for 47 ratings
Grade this recipe: Last modified on: February 21th 2011
For 6 people, you will need:
- 0
4 tomatoes - 1
1 onion - 2
3 cloves garlic - 3
4 chicken breasts - 4
½ Chorizo - 5
¼ cauliflower - 6
150 g peas - 7
250 g mussels - 8
250 g prawns - 9
3 tablespoons olive oil - 10 3 tablespoons olive oil
- 11
500 g rice - 12
1 litre water - 13
2 chicken stock cubes - 14
4 pinches saffron - 15
1 lemon - Total weight: 4,370 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 26 min. | 1 hour 32 min. | 2 hours 58 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 2 - 10 min.
Stage 3 - 10 min.
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).
Stage 4 - 5 min.
Prepare ¼ cauliflower.
Stage 5 - 5 min.
Prepare 150 g peas.
Stage 6 - 5 min.
Wash and scrape 250 g mussels.
Stage 7 - 5 min.
Wash 250 g prawns.
Stage 8 - 3 min.
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.
Stage 9 - 1 min.
They will spit, so cover pan with a sheet of aluminium foil.
Stage 10 - 3 min.
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.
Remove from the heat, and lift out mussels with a skimmer. Set aside.
Stage 11 - 3 min.
Put the pan back on high heat and cook prawns 2 or 3 minutes on each side.
Stage 12 - 2 min.
Remove pan from heat, and lift out prawns with a skimmer and set aside.
Stage 13 - 3 min.
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.
Add sliced chorizo and lightly brown 2 or 3 minutes.
Stage 14 - 15 min.
Stage 15 - 3 min.
Add onion and garlic to remaining cooking fat, season, stir well and cook 2 or 3 minutes.
Stage 16 - 5 min.
Tip in 500 g rice and stir well until "pearled", as for pilau rice.
Stage 17 - 2 min.
Add diced tomatoes, stir well.
Stage 18 - 3 min.
Then add chicken and chorizo, plus any juices that may have drained out while waiting, it all helps add flavour.
Stage 19 - 1 hour
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.
Turn down the heat, cover again with aluminium foil and leave to cook gently for about 1 hour, stirring from time to time.
Stage 20 - 15 min.
Meanwhile, shell mussels and peel prawns.
Stage 21 - 5 min.
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.
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.
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.
Keeping:
Several days in the fridge, in a closed jar.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,210 Kcal or 17,626 Kj | 363 gr | 186 gr | 224 gr |
| 210 % | 140 % | 18 % | 34 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 96 Kcal or 402 Kj | 8 gr | 4 gr | 5 gr |
| 5 % | 3 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 702 Kcal or 2,939 Kj | 61 gr | 31 gr | 37 gr |
| 35 % | 23 % | 3 % | 6 % |
How much will it cost?
- For 6 people : 22.14 €
- Per person : 3.69 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Water: You can get more informations, or check-out other recipes which use it, for example: Papadums, Quince and apple compote, Choux pastry (pâte à choux), Chicken pie, Poitevin twist, ... All |
| Rice: You can check-out other recipes which use it, like for example: Crispy spinach rolls, Mussels with arroz negro, Chantilly rice pudding, Pilau rice, Creamy risotto with diced vegetables and flax seeds, ... All |
| Mussels: You can check-out other recipes which use it, like for example: Mussels marinière, Normandy seafood stew, Mussels with beurre d'escargot, Spaghetti with mussels and basil, Curried mussels with cabbage, ... All |
| Prawns: You can check-out other recipes which use it, like for example: Vietnamese prawns, Prawn salad with a crunch, Curried prawn risotto, Crispy prawn rolls, Seafood sauerkraut, ... All |
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