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  • Paella

Paella

Posted on Apr 24th, 2015
by Paul Hegeman
Categories:
  • Main Course
  • Seafood Recipes

Paella

Paul Hegeman
Paella (pa-yay-aa) is a traditional Spanish dish that actually takes its name from the pot in which it is cooked: a Paellera.
Paella originated from the Valencia region but now virtually every part of Spain offers their own version. There is much debate as to what ingredients belong in a Paella, but there is no debate that at the core there should be rice and saffron. As always and especially with this dish, feel free to substitute ingredients to your liking or current availability. Buen Provecho!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine Spanish
Servings 6 servings

Ingredients
  

  • 12 large prawns fresh, Shelled and de-veined, tails left on, heads may be left on for presentation
  • 20 mussels cleaned
  • 2 squid tubes cut into eighths, ask the fishmonger to clean, and score
  • 2 chorizo sausages sliced into 1 cm (half an inch) pieces
  • 3 chicken thighs boneless, skinless, cut into 1/4s
  • 2 medium onions finely diced
  • 3 cloves garlic chopped
  • 1.5 cups arborio rice
  • 3 cups chicken stock
  • 2 pinches saffron threads
  • 1 green bell pepper
  • 1 tinned tomatoes diced, 440 grams
  • 1/4 cup white wine
  • 1/2 cup baby peas frozen
  • flat lead parsley for garnish
  • 2 lemons cut into wedges
  • olive oil extra virgin
  • butter
  • sea salt flakes
  • pepper grinded

Instructions
 

  • Put the saffron threads into the chicken stock and place over a very low flame.
  • Pour a little olive oil into a fry pan and place over high heat.
  • Saute the chorizo sausage 1-2 minutes and remove.
  • Season the chicken and lightly brown in the remaining chorizo oil, remove.
  • Wipe the pan clean, add a little oil and place over high heat.
  • Season the squid pieces, saute for 1 minute and transfer to a small bowl.
  • In a large heavy based pot over medium high heat pour a few tbsps of olive oil.
  • Soften the onion for 1 minute and add the garlic and capsicum.
  • Cook for a further 1 minute (do not allow to brown).
  • Add the rice, increase the heat to high and stir.
  • Add the wine and cook until almost fully absorbed, stir through a couple knobs of butter.
  • Add the stock, bring to the boil and reduce to a simmer, cook for 5 minutes.
  • Add the tomatoes, chicken, chorizo, mussels and prawns, mix well and cook for a further 5 minutes.
  • Once all the mussels have opened, check that the rice is almost cooked.
  • Add the squid pieces and the peas, stir well and cook a further 5 minutes.
  • Paella should be served slightly wetter than risotto, depending on the brand of rice and stove temperature; more stock may need to be incorporated at the end to achieve this.
  • Transfer it all to a large serving dish (or individual plates) and garnish with chopped parsley and lemon wedges.

Notes

PAELLA
Tried this recipe?Let us know how it was!

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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