Richards Paella
From uk2nyc 15 years ago
- 50 minutes to make
- Serves 2
Paella is one of my favourite dishes. I wanted to cook it the old fashioned way and used charcoal and twigs on my grill to give it the smoky authentic flavour. Hope you enjoy it.
Ingredients
- 1/2 Kg of fresh whole shrimp ( you can also use shrimp without the head) shopping list
- 1/4 Kg of fresh small lobster tails ( Aragostelle in Italy..pretty spiny) they are about 2-3 inches in length at least here in Italy, i miss the ones from Maine or Jamaica shopping list
- 1/4 Kg of fresh calamari shopping list
- 1/4 Kg of chicken shopping list
- one small chorizo sausage ( optional) shopping list
- 1 tsp of GOOD saffron shopping list
- 1 diced red bell pepper ( roasted in the oven and skin removed) shopping list
- 3 cups of homemade fish broth ( you can use the store bought if you like) shopping list
- 1 small white or spanish onion shopping list
- 5 cloves of garlic (if you don't like garlic, who doesn't like garlic eh!! well you can reduce the amount) shopping list
- 4 tbs of GOOD extra virgin olive oil shopping list
- 1/2 glass of dry white wine ( i never use wine that i don't drink to cook) shopping list
- 2 cups of basmati rice shopping list
- salt to taste shopping list
- 1 pinch of hot red chili pepper flakes ( optional) shopping list
- Above all a Paella pan shopping list
How to make it
- Wash and soak your Basmati rice in water while you are preparing the below.
- Turn on the grill (Charcoal)l or your stove
- Put your Paella pan ( or a large sauce pan)
- Add your oil and when hot add your diced garlic and onion
- Use a wooden spoon and saute them until translucent
- Add your diced chicken and cook for 5 mins
- Add your whole shrimp, lobster tails and calamari cut into rings, if you are using Chorizo add it as well.
- Stir for about 3 mins
- Add your drained rice and saute for another 3 mins
- Add the fish broth, red pepper, wine, salt to taste and saffron ( chili pepper if you are using) and let it simmer for about 25 mins to half an hour.
- Stir constantly
- The rice has to soak up all the water.. cook further if the rice is not completely done.. add some wine if its too dry
- The key is you don't want the Paella too soupy.. so be careful with adding more wine. I prefer my Paella dry.
- We have a little barbecue in our fireplace and the Paella pan fits there wonderfully... I prefer the smoky taste and the way people used to cook on open fire before we had gas stoves... Anyway in my opinion this was the best Paella i every made ( The first time i cooked it on a charcoal grill.. I also used twigs to give it a bit of flame)
The Rating
Reviewed by 6 people-
Ohhh yeahhh...how wonderful, Richard. Paella is one of the best dishes in the world and I like how you cooked yours on the grill...great spin. I get hungry just reading your recipe and staring at your pictures. Great post - and thanks for sharing!...more
lunasea
in Orlando loved it
-
I love paella ... would love to try dis version soon ... thxz for the post
cholena
in Food World loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "