Recipe

Richards Paella Recipe

Add Step-by-Step Photos	Uk2nyc / All my dishes 1 year ago 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. Prep:10m Cook:50m Servings:2	Uk2nyc
	easy paella dish with shell fish saffron and rice

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Ingredients

1/2 Kg of fresh whole Shrimp ( you can also use shrimp without the head)

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

1/4 Kg of fresh Calamari

1/4 Kg of Chicken

one small chorizo sausage ( optional)

1 tsp of GOOD saffron

1 diced red bell pepper ( roasted in the oven and skin removed)

3 cups of homemade fish broth ( you can use the store bought if you like)

1 small white or Spanish onion

5 cloves of garlic (if you don't like garlic, who doesn't like garlic eh!! well you can reduce the amount)

4 tbs of GOOD extra virgin olive oil

1/2 glass of dry white wine ( i never use wine that i don't drink to cook)

2 cups of Basmati rice

salt to taste

1 pinch of hot red chili pepper flakes ( optional)

Above all a Paella pan

Directions

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)

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Comments

leonora5 1 year ago said:
That has to be the best photos of paella (my all time favourite food) I've ever seen. WOW it looks delicious. Fascinating to read about the charcoal.

lunasea 1 year ago said:
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! Can't wait to try the grill version - adding that smoky flavor sounds great. High 5... :) Vickie

binky67 1 year ago said:
Richard, you've outdone yourself here with this one. Thanks. Saving for a very special occasion!

cholena 2 months ago said:
I love paella ... would love to try dis version soon ... thxz for the post

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