Recipe

Paella Recipe

Add Step-by-Step Photos	Lokomarley / All my dishes 1 year, 5 months ago Paella is a typical Spanish dish and is traditionally cooked in a "paellera" - a round flat pan with two handles . which is then put on the table. It is normally made using shellfish but can also be made with chicken or rabbit Prep:20m Cook:25m Servings:4	Lokomarley
	spanish spanish fishy

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Fans

mrblue15

seireen

Ingredients

1 small onion, finely chopped

1 green pepper, finely chopped

½ red pepper, boiled until soft and then cut into long thin strips

2 medium-sized tomatoes, skinned and finely chopped

2 carrots, finely chopped

100g peas, cooked

200g prawns (if using cooked prawns substitute fish stock for the water)

200g small clams

200g squid

12 mussels

350g rice (traditionally short grain rice is used but I prefer to use long grain)

2 cloves of garlic, coarsely chopped

a pinch of saffron strands (if you can’t get saffron, use yellow food colouring instead and add it once you have added the liquid)

a sprig of parsley, finely chopped

olive oil

about 800ml water

Directions

PREPARATION:

MUSSELS: Wash the mussels, removing the beards. Throw away any that don’t shut on contact with water.

FRESH SQUID: Rub off the outer dark skin. Pull out the insides (including the transparent back bone) and pinch the eye away from the tentacles. Save the tentacles. Cut the squid into rings.

CLAMS: Wash in water and then put in a bowl with some salt so that the grit comes out. Throw away any that are open.

PRAWNS: Whether you peel them or not is up to you. If you decide to peel them, save the shells and boil in water for about ten minutes. Save the liquid and add later instead of water.

GARLIC: In a pestle and mortar, grind the garlic, saffron (if using), parsley and a pinch of salt

Heat some olive oil in a large frying pan. Add the onion, green pepper and carrot and fry gently for about five minutes. Add the chopped tomato and squid (with the tentacles) and fry on a low heat for another ten minutes.

Add the rice and stir well to make sure that it is thoroughly coated. Add water (or the water from boiling the prawn shells or fish stock if using frozen fish), clams and the garlic/saffron/parsley mixture and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and strips of red pepper artistically on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked and the mussels have opened, it is ready to eat!

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Comments

kostika 8 months, 3 weeks ago said:

seireen 3 months, 1 week ago said:
Yum yum

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Alterations

lokomarley 1 year, 5 months ago said:
I find that before serving its best to place it in a hot oven for about 4 - 5 min. Then serve covering the paella with a napkin

jindrick 11 months, 3 weeks ago said:
Strongly suggest roasting the red peppers! Put red peppers on a hot grill until they are black ... about 5 minutes on a side. Very little red left, mostly black ... but not more than about 15 minutes. Then put them in a zip-lock plastic bag and let them self-steam for about 20 minutes. Remove the black skin, stem, and seeds. Killer flavor just by themselves! The thought of boiling red peppers instead ... aaargh!

jindrick 11 months, 3 weeks ago said:
Suggest using a good chicken stock instead of water.

kostika 8 months, 3 weeks ago said:
I wouldn't suggest food colouring as a replacement for Saffron. If you're jsut after the colour yes, but Saffron does add to the taste.

ga 8 months, 2 weeks ago said:
I agree with all the above comments!...
and ad: for coloring if the saffron is not available... A pinch of Turmeric will do a good job for a good yellow and ad an extra flavor to the rice.

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