Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, classic paella. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Classic Paella is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Classic Paella is something which I’ve loved my whole life.
Pour rice into the paella pan and stir to coat with oil; season with sweet paprika. Pour chicken stock into the paella pan and bring to a boil while scraping any browned bits of food off the bottom of the pan with a flat-edged wooden spoon. Owing to the history of paella as a peasant field dish, the classic recipe is full of meats like chicken, rabbit, eel, and even snails!
To get started with this particular recipe, we have to prepare a few ingredients. You can cook classic paella using 20 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Classic Paella:
- Make ready 300 g chicken breast or thighes
- Prepare 150 g mussels out of the shell
- Get 300 g spanish paella rice
- Take 200 g fresh prawns
- Prepare 3 cloves garlic
- Prepare 1 celery stick
- Take 1 large red onion
- Make ready 1 red pepper
- Make ready 1 corguette
- Make ready 1 carrot
- Make ready 80 g frozen peas
- Make ready Good pinch of saffron
- Prepare Tin chopped tomatoes
- Prepare 600 ml chicken stock
- Prepare 15 g parsley
- Make ready 3 teaspoons smoked paprika
- Prepare 1/2 teaspoon oregano
- Take Olive oil
- Take 1 teaspoon salt
- Make ready 1 teaspoon pepper
To round out the meal, choose a good Spanish red wine from the Rioja region, grab a crusty. But paella actually straightforward enough to cook at home. Bring the chicken stock to the boil and add the saffron. Heat the olive oil in a large, heavy-based saucepan.
Steps to make Classic Paella:
- Put the saffron into the chicken stock and allow it to steep for a while
- Dice the chicken and seal the pieces in a large frying pan with some olive oil for about 5 minutes. Remove from the pan
- Chop onion, carrot, celery and red pepper and fry in olive oil for 5 minutes until soft
- Add the chopped garlic and fry for another minute
- Add in the smoked paprika, corguette and oregano and stir well
- Pour in the rice and stir until it's all coated
- Pour over the saffron chicken stock and add the diced chicken pieces back to the pan. Add the tomatoes, season and stir well.
- Cook for 15 minutes stirring occasionally. If the rice dries out too much add some more water
- Add in the mussels, prawns, 3/4 of the chopped parsley and peas. Cook for a further 5-10 minutes until the seafood is cooked through
- Serve with the remaining parsley over the top
When hot, add the chicken and brown all over. Remove the chicken to a plate and drain off any. An icon of Spain's cultural identity, paella is a truly spectactular dish: a thin blanket of saffron-scented rice, studded with fresh seafood. The secrets to authentic paella include using real saffron, pimentón, and bomba rice, cooking the sofrito slowly to a sweet, deeply-flavored compote, and letting the crackly, crunchy socarrat (bottom crust) develop. This Classic Spanish Paella rivals any restaurant Paella!
So that is going to wrap this up for this exceptional food classic paella recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
