Spanish
Paella recipe - Paella with seafood and chicken
You will need
1/2kg cooked prawns, cleaned and deveined,
12 mussels cleaned, disgard any that are not closed
1 small chicken jointed
3 cloves garlic minced
1 bay leaf
1 small onion minced
2 green peppers cut into strips
2 medium squid cleaned and cut into rings
2 large tomatoes peeled, de seeded and chopped
500g rice
1 1/4 litres hot fish stock
saffron
1/2 teaspoon paprika
handful of cooked peas
small roasted red pepper cut into strips
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Firstly, to prevent panic, prepare everything prior to cooking.
To start, cooked the cleaned mussels in a covered
pan and a little water
until they are open. Disgard any that are still closed. Reserve
the cooking
liquer and add to the stock.
In a paella pan or large skillet, fry the chicken
pieces to brown them. Remove and keep warm. Now add to the pan the
minced onion, garlic and the peppers and let them cook for a few
minutes. Now add the squid rings, tentacles and chopped tomatoes.
Add a little more oil if required. Stir in the rice and allow to
fry until the grains become a little opaque. Add the hot stock and
stir. Add the browned chicken, bay leaf, saffron and paprika. Stir
to mix well, then turn down the heat to minimum and leave alone
- do not stir again, but occasionally shake the pan to prevent the
rice from sticking to the bottom. When the rice is almost cooked,
add the mussels, prawns and peas, shake the pan again and cover.
Turn of the heat and leave it to rest for 5 minutes. Serve with
lemon wedges straight from the pan. Serves 6.
Paella recipes
Paella
with meat & fish
Paella
with seafood & chicken
Paella
with lobster & shellfish
Paella
with chorizo & fried garlic
Arroz
Negre con Alioli (rice in squid ink with garlic sauce)
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Paella recipe links: Paella
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Tostados
This is wonderful at any time of day, we have it
for breakfast at about 10, or as a snack or starter.
You will need:
- A day old barra (french stick)
- A peeled clove of garlic
- Extra virgin olive oil
- Fresh tomato
Slice the barra lengthwise and toast until golden,
then rub the toasted side with the garlic clove
all over. Take the tomato and slice in half and
rub vigourously over the toast. Drizzle lots and
lots of olive oil onto the toast let it soak in
and enjoy! Some people like to sprinkle a little
salt on too.
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