Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, classic paella. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Classic Paella is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Classic Paella is something that I have loved my whole life.
Sold to top Restaurants in UK. Created by Spanish Chef Javier De La Hormaza. Remove the chorizo and drain on kitchen paper, leaving the oil in the pan. Heat olive oil in a paella pan over medium heat.
To begin with this recipe, we have to first prepare a few ingredients. You can cook classic paella using 20 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Classic Paella:
- Prepare 300 g chicken breast or thighes
- Take 150 g mussels out of the shell
- Prepare 300 g spanish paella rice
- Take 200 g fresh prawns
- Get 3 cloves garlic
- Take 1 celery stick
- Get 1 large red onion
- Prepare 1 red pepper
- Make ready 1 corguette
- Get 1 carrot
- Take 80 g frozen peas
- Get Good pinch of saffron
- Take Tin chopped tomatoes
- Get 600 ml chicken stock
- Take 15 g parsley
- Prepare 3 teaspoons smoked paprika
- Prepare 1/2 teaspoon oregano
- Make ready Olive oil
- Make ready 1 teaspoon salt
- Take 1 teaspoon pepper
Seafood paella became popular on the sunny beaches of Valencia and Barcelona. To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Peel and devein shrimp, leaving tails intact; set aside.
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
Bring to a simmer (do not boil). Peel and devein shrimp, leaving tails intact; set aside. A real paella valenciana is made with chicken and rabbit (and often snails), spiced with smoky sweet paprika and a few strands of golden saffron. And best of all is the socarrat. The slow, undisturbed simmering of the rice in broth means that the bottom layer will start to caramelize.
So that is going to wrap it up for this special food classic paella recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!