Paella Recipe - Spanish Rice Dish from Valencia
Paella recipe, made the Valencian way, with chorizo, chicken and seafood, flavoured with smoked paprika and saffron.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 21/2 l hot chicken stock
- 1 pinch saffron
- 2 tbsp olive oil
- 500 g chicken ((thighs are best, bite size pieces))
- 1 medium onion (finely chopped)
- 3 clove garlic (finely chopped)
- 2 tomatoes (chopped small)
- 500 g paella rice
- 1 tsp sweet smoked paprika
- 12 green beans (chopped inch long)
- 3 chorizos or sausages of your choice (sliced)
- 500 g seafood ((mix of salmon, mussels, clams))
- 12 large prawns (in shell)
- lemons (cut in wedges)
- black pepper (freshly ground)
- handful flat parsley (chopped)
Instructions
- 1
Sprinkle the saffron into the chicken stock and leave the stock to simmer.
- 2
Heat the olive oil in your pan over medium high heat and brown the chicken pieces for about 5 minutes.
- 3
Add the onion, garlic and tomatoes and sauté until soft.
- 4
Now add the rice and give it a good stir before adding 1.5L of the stock and paprika.
- 5
Bring to boil and cook on a high simmer for about 15-20 minutes, stirring occasionally, at which point the rice will be nearly cooked.
- 6
Add 500ml more of the stock, the vegetables, chorizos or sausages and seafood, giving it a good stir.
- 7
Keep cooking for another 10 minutes or so, adding more stock if needed, until the rice is fully cooked as is all the seafood.
- 8
Squeeze some lemon juice and add some freshly ground black pepper.
- 9
Scatter the parsley all over, arrange the seafood on the rice and serve with lemon wedges.