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Paella


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.
215,2454.3/5 for 43 ratings
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Last modified on: February 21th 2011

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
1 hour 26 min.1 hour 32 min.2 hours 58 min.
Keeping: Several days in the fridge, in a closed jar.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 15 min.
Paella : Photo of step #1
Peel 4 tomatoes and dice small.

Stage 2 - 10 min.
Paella : Photo of step #2
Peel 1 onion, peel 3 cloves garlic and chop.

Stage 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).

Stage 4 - 5 min.
Paella : Photo of step #4
Prepare ¼ cauliflower.

Stage 5 - 5 min.
Paella : Photo of step #5
Prepare 150 g peas.

Stage 6 - 5 min.
Paella : Photo of step #6
Wash and scrape 250 g mussels.

Stage 7 - 5 min.
Paella : Photo of step #7
Wash 250 g prawns.

Stage 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.

Stage 9 - 1 min.
Paella : Photo of step #9
They will spit, so cover pan with a sheet of aluminium foil.

Stage 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.

Stage 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.

Stage 12 - 2 min.
Paella : Photo of step #12
Remove pan from heat, and lift out prawns with a skimmer and set aside.

Stage 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.

Stage 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.

Stage 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.

Stage 16 - 5 min.
Paella : Photo of step #16
Tip in 500 g rice and stir well until "pearled", as for pilau rice.

Stage 17 - 2 min.
Paella : Photo of step #17
Add diced tomatoes, stir well.

Stage 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.

Stage 19 - 1 hour
Paella : 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.

Stage 20 - 15 min.
Paella : Photo of step #20
Meanwhile, shell mussels and peel prawns.

Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Hazelnut and orange cake, Provençal braised carrots, Chocolate Chantilly , French onion soup, Nonettes, ... All
RiceRice: You can check-out other recipes which use it, like for example: Rice pudding with fruit and nuts, Pilau rice, Pea risotto "mantecare", Creamy risotto with vegetables , Rice pudding (riz au lait), ... All
PrawnsPrawns: You can check-out other recipes which use it, like for example: Vietnamese prawns, Seafood sauerkraut, Curried prawn risotto, Spicy seafood plancha, Crispy prawn rolls, ... All
MusselsMussels: You can check-out other recipes which use it, like for example: Fillets of sole Dieppoise, Mussels with arroz negro, Quiche Bretonne, Paimpol salad, Mussels marinière, ... All

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