Are you interested in trying a traditional Spanish recipe? Without a doubt, the best-known is going to be ‘paella’ – that versatile, tasty, gregarious dish famed throughout Europe.
There are many variations of paella recipes to choose from: seafood, chicken, meat, and if you’re a vegetarian, you can opt for vegetarian version of paella. If you are a health fanatic, you can substitute white rice for brown or whole-grain rice.
How do you go about making the perfect paella?
- First of all, you need to pick your rice. The short-grained rice from Valencia – where most Spanish rice arises – is sufficient for making paellas. However, the “bomba” rice grown in Murcia’s bordering region is the “king” of paella rice: again, short-grained, it can absorb the stock while remaining firm.
- Another tip is to use “azafrán (saffron) to create the soft, yellow color for which this delicious dish is renowned. Yes, it is possible to buy artificial, cheaper colorings but go for the traditional – it will bestow a subtle aroma and unparalleled flavor.
- Many chefs maintain that a classic paella can only be achieved when using a tasty, home-made stock. Whatever you pick, allow at least double the volume of liquid to rice. If, while cooking, the dish becomes a little dry, add a dash more stock or water.
I shall now have to pick a paella recipe to offer you today! I think I will opt for a seafood paella, Valencia’s standard, where I learned this recipe three years ago. The ingredients are for a good four servings. If you are not a heavy eater, or on a diet, then decrease the amount of stock/rice slightly.
- 4 cups of rice.
- 8 cups fish stock.
- Eight king-sized prawns/langoustines.
- Eight mussels.
- 250 gr shrimps.
- 200 gr peas (frozen or fresh).
- Three tomatoes, skinned and chopped.
- Two cloves garlic, thinly sliced.
- Four strands saffron crumbled.
- Olive oil for frying.
- 2 Green pepper
- 2 tsp. of Spanish paprika
- In a medium saucepan, add two Tbsp. Olive oil and heat for four minutes. Add green pepper and garlic and saute for about six minutes. Add the peas, shrimps, and saffron.
- Pour in one-quarter cup of water, cover, and cook for 10 minutes, stirring occasionally. Add one more cup of water and two teaspoons of Spanish paprika (pimenton) and cook for an additional 3 minutes.
- Add Rice and Stock, and simmer for approximately 20 minutes.
- Decorate the mix with mussels and prawns.
- Cover Paella with a lid.
- Poach the seafood for 15 minutes.
Decorate paella with lemon quarters. Happy eating.