Nutrition Facts
8 servings
8
Royal Paella: the easy recipe
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A specialty of my father, which is now my specialty.
Ingredients
1 Mold
1 Langoustine
500 Squid
8 Chicken thigh
150 Veal nuts
150 Pork belly
150 Spicy chorizo
40 Butter
2 Onion
2 cloves Garlic
2 Green bell pepper
2 Red bell pepper
2 Zucchini
250 Tomato
500 Rice
1 Green peas
2 Saffron
Salt
Pepper
Directions
1
Wash the mussels, then open them in a pot over high heat. Drain them, while setting the juice aside. Remove them from their shells, leaving about a dozen with shells for garnishing the dish.
2
Cut the veal and pork into large pieces. Heat the butter in the paella pan and add: the chicken thighs, veal, and pork to brown on all sides.
3
Once the meat is nicely browned, add the previously chopped onions. Then add the squid cut into pieces along with the green and red bell peppers sliced into strips. Add a few pinches of paella spices.
4
Add the cooked and flambéed langoustines and shrimp. Mix well, then season with salt and pepper. Let cook for about 10 minutes.
5
Peel the zucchini, peel the tomatoes, cut everything into pieces, and add it to the dish with the chorizo sliced and the 2 cloves of garlic. Then add the juice from the mussels. Cover and let cook for 45 minutes.
6
To finish, once the 45 minutes have passed, add the fish soup to the paella dish. Add the rice (the rice is not cooked beforehand; it should be added dry to the dish, as it will cook and absorb the flavors from the broth). Add saffron. Add water if necessary. Let it cook for 20 minutes, stirring occasionally to prevent the rice from sticking too much to the bottom. Ten minutes before the cooking is finished, add the peas as well as the mussels.
Ingredients
Ingredients
1 Mold
1 Langoustine
500 Squid
8 Chicken thigh
150 Veal nuts
150 Pork belly
150 Spicy chorizo
40 Butter
2 Onion
2 cloves Garlic
2 Green bell pepper
2 Red bell pepper
2 Zucchini
250 Tomato
500 Rice
1 Green peas
2 Saffron
Salt
Pepper
Directions
Directions
1
Wash the mussels, then open them in a pot over high heat. Drain them, while setting the juice aside. Remove them from their shells, leaving about a dozen with shells for garnishing the dish.
2
Cut the veal and pork into large pieces. Heat the butter in the paella pan and add: the chicken thighs, veal, and pork to brown on all sides.
3
Once the meat is nicely browned, add the previously chopped onions. Then add the squid cut into pieces along with the green and red bell peppers sliced into strips. Add a few pinches of paella spices.
4
Add the cooked and flambéed langoustines and shrimp. Mix well, then season with salt and pepper. Let cook for about 10 minutes.
5
Peel the zucchini, peel the tomatoes, cut everything into pieces, and add it to the dish with the chorizo sliced and the 2 cloves of garlic. Then add the juice from the mussels. Cover and let cook for 45 minutes.
6
To finish, once the 45 minutes have passed, add the fish soup to the paella dish. Add the rice (the rice is not cooked beforehand; it should be added dry to the dish, as it will cook and absorb the flavors from the broth). Add saffron. Add water if necessary. Let it cook for 20 minutes, stirring occasionally to prevent the rice from sticking too much to the bottom. Ten minutes before the cooking is finished, add the peas as well as the mussels.
Notes
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AGNES0153
I replaced the veal with chicken and didn't use pork belly, but the result was excellent. My suggestion: I used frozen squid rings. To cook them, I put them in the paella broth for 5 minutes and finished cooking them while cooking the rice. -
Allain
Very good recipe. All the guests asked me for the recipe. Everyone enjoyed it a lot. My suggestion: Instead of a few pinches of paella spices, you should use 2 teaspoons. I even added a bit of ginger powder and cayenne pepper. -
michele.m23
Like in Valencia! This is a good recipe, but it takes more time to make it tender and not dry. It took me almost 4 hours to make it. It should be well presented with shellfish still in their shells and standing on the dish. My suggestion: Be careful not to add too many paella spices! -
Claude
Some clarifications A highly appreciated recipe. However, it requires much more time for preparation: 3h30 (including cooking and cleaning). You should start the day before and finish the next day with the cooking of the rice. My suggestion: Saffron: 0.1g instead of 12g. Paella spices: use 2 bags of paella spices (sold in a box containing 20 bags). -
Jp
Variation Very good recipe. My suggestion: 30 minutes before serving, I take care to fill the shells with soup... it will reduce and the shells become exceptional!
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