Nutrition Facts
4 servings
4
The true paella: the easy recipe
No Reviews
Paella, a famous dish of Spanish cuisine, is a real delight for the senses. This easy recipe will allow you to make a true paella at home without any special equipment. Rich in Mediterranean flavors, it brilliantly combines meats, seafood, and vegetables, enhanced by saffron that gives it its beautiful golden hue. Perfect for sharing a warm moment with family or friends, this paella will charm the taste buds of both young and old.
Ingredients
500 Basmati Rice
½ Chicken cut into pieces
½ Rabbit cut into pieces
100 Shrimp
1 Mold
200 Squid
1 Italian green pepper
½ Red bell pepper
100 Bean
½ Canned peas
1 clove Garlic
Pepper
Saffron
Olive oil
Directions
1
First, if you don't have a paella pan, you can make it in a large skillet. Heat the oil in about 4 or 5 tablespoons and lightly fry the meat, chicken, and rabbit that has been seasoned with a little salt. Set aside.
2
Boil 1 liter of salted water, add the shrimp and mussels. Turn off the heat. In 3 minutes, the shrimp will be cooked and the mussels will have opened. Remove them from the water and reserve this cooking water.
3
In the frying oil from the meat, fry the vegetables, first the julienned peppers, the beans, and the lightly salted peas. When they are almost fried, add the rings of squid. Meanwhile, finely chop the garlic with a little pepper and the saffron. It should form a thick dark yellow paste.
4
At the end of frying the vegetables, add the meat and garlic paste. If necessary, add a little water from cooking the shrimp so that the vegetables do not stick to the bottom of the pan.
5
Choose 4 beautiful shrimp and set them aside. Remove the shells from the mussels except for the 4 best ones. For these, remove only half of the shell and set them aside as well.
6
To finish, after mixing the dough with the rest, add the rice and fry for 3 minutes to absorb all the flavors. Add the shrimp, mussels, and water. Start with the cooking water from the seafood and if necessary, add plain water. My advice is to measure with a glass. For each glass of rice, add two glasses of water.
Ingredients
Ingredients
500 Basmati Rice
½ Chicken cut into pieces
½ Rabbit cut into pieces
100 Shrimp
1 Mold
200 Squid
1 Italian green pepper
½ Red bell pepper
100 Bean
½ Canned peas
1 clove Garlic
Pepper
Saffron
Olive oil
Directions
Directions
1
First, if you don't have a paella pan, you can make it in a large skillet. Heat the oil in about 4 or 5 tablespoons and lightly fry the meat, chicken, and rabbit that has been seasoned with a little salt. Set aside.
2
Boil 1 liter of salted water, add the shrimp and mussels. Turn off the heat. In 3 minutes, the shrimp will be cooked and the mussels will have opened. Remove them from the water and reserve this cooking water.
3
In the frying oil from the meat, fry the vegetables, first the julienned peppers, the beans, and the lightly salted peas. When they are almost fried, add the rings of squid. Meanwhile, finely chop the garlic with a little pepper and the saffron. It should form a thick dark yellow paste.
4
At the end of frying the vegetables, add the meat and garlic paste. If necessary, add a little water from cooking the shrimp so that the vegetables do not stick to the bottom of the pan.
5
Choose 4 beautiful shrimp and set them aside. Remove the shells from the mussels except for the 4 best ones. For these, remove only half of the shell and set them aside as well.
6
To finish, after mixing the dough with the rest, add the rice and fry for 3 minutes to absorb all the flavors. Add the shrimp, mussels, and water. Start with the cooking water from the seafood and if necessary, add plain water. My advice is to measure with a glass. For each glass of rice, add two glasses of water.
Notes
-
Alfredo de la FUENTE
This recipe has the merit of existing and emphasizes the simplicity of the process. Simply put, the rice used is not suitable. The rice used in Spain is a specific variety that can absorb 2 to 3 times its weight in liquids. It retains maximum aroma, and the final taste is by far the most effective. If you fry a fragrant variety, it will become impermeable to all these aromas. During the final assembly, it is added once the liquid is in place. The art of cooking lies in correctly measuring the amount of liquid before adding the specific rice because once all the ingredients are in place, no more water should be added. If you do, you will disrupt the balance. This is because you can no longer stir. The areas where you have added water will be less flavorful. -
Agnès
Everything is well measured, the ingredients are there, but the basmati rice is a shame; in Spain, paella is mostly made with long-cooking rice that takes 20 to 25 minutes. Try to reduce the tomatoes; there are a bit too many for my taste. -
AB
I saw that an onion is used in several recipes - my Spanish grandfather never used onion, just a lot of garlic - long-grain rice is better for paella than short-grain rice. -
Sab
My mother-in-law is Spanish, and for a quick paella, she debones 2 chicken thighs, adds a packet of seafood mix (450 g), and for spices, she uses paella spice packets plus 3 cloves of garlic, and her paella is excellent! As for the rice, it's long grain cooked for 20 minutes. -
Johnny
Congratulations on the recipe and thank you for the idea of adding the available seafood from the market, such as squid, cuttlefish, fish, mussels, and this brave rabbit, along with the decoration of mussels and shrimp. Yum, long live the sea!
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH