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Before you jump to Paella! recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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We hope you got insight from reading it, now let’s go back to paella! recipe. To make paella! you only need 15 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Paella!:
- Get 250 grams Paella rice - dry weight
- Provide 2 Boneless chicken thighs
- Get 400 grams Fresh live mussels
- Get 1 small chorizo sausage
- Get 2 clove Garlic
- Use 1 Handful garden peas
- Get 1 Yellow or red pepper
- Use 3 Shallots
- Use 1 Glass red wine
- Provide 1 pinch Saffron
- Get 1/2 tsp Dried mixed herbs
- Prepare 1/2 tsp Smoked paprika
- Provide 1/2 small tin tomato puree
- Use 750 ml Chicken stock
- Prepare 2 Lemon wedges
Steps to make Paella!:
- Add the rice, tomato purée, chicken stock, mixed herbs, saffron and paprika to a large saucepan. Season with salt and pepper. Bring to the boil, stir, lower the heat, cover and simmer for 20 min or untill the rice has absorbed the liquid, stirring occasionally and tasting. When rice is at the desired consistancy, turn off the heat and rest.
- Meanwhile, slice the chicken, chop the garlic and chorizo and add to a paella pan (or wok), fry for a few minutes. Slice the shallots and pepper and add to the pan with the peas, cook for a further 5 minutes, adding a bit of the wine if it becomes dry.
- Add the remaining wine, with the mussels in their shells and cook on high for approx 10 minutes or untill the mussel shells have opened and the chicken is cooked through. Discard any closed mussels.
- When the rice is done and rested for at least 5 minutes, add it to the paella pan and stir through. Serve immediately with the lemon wedge and a glass of wine!
An authentic seafood and chicken paella that boasts some of Spain's finest ingredients, from calasparra rice to chorizo. Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. To round out this meal, choose a good Spanish red wine from the Rioja region. Paella, no matter how you make it, is always a bit I much prefer the Paella I recipe on this site. Not only does it taste better, but it's actually easier to cook (requiring no marinating.
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