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Paella
Traditionally paella is made on a Sunday and because women need a day off from cooking it is usually made by the men. I have bought a paella pan and gas ring so my family are always enjoying this lovely dish.
Calasparra is a low-starch, short-grain rice and when cooked it is fluffy with separate grains. It is the best rice to use for paella – it can absorb heaps of liquid so it bursts with flavour. To increase the quantities and serve more people (although you will need a giant paella dish), allow about 80 g of rice per person.
You might also like Frank Camorra’s paella recipe from Taste le Tour. Also, view our collection of Spanish recipes.
Ingredients
2 red capsicums, 1 left whole, 1 finely chopped
10 saffron threads
salt
3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 large tomato, peeled and finely chopped
300 g chicken breast or thigh fillets, diced
200 g squid, diced
300 g calasparra rice
750 ml fish stock
3 tsp Spanish smoked paprika
4 large green prawns
1 blue swimmer crab, halved
8 mussels
12 pippies
200 g peas
â…“ cup chopped flat-leaf parsley
Preparation
Roast the whole capsicum in a moderate oven until blistered, then peel it, discard the seeds and tear the flesh into thin strips. Set aside.
Grind the saffron with some salt in a mortar.
Heat the oil in a large paella pan (or frying pan) over medium heat. Add the onion, garlic, tomato, fresh capsicum, chicken, squid and rice and stir for 1 minute. Add the stock, paprika and crushed saffron, stir for the last time and bring to the boil. When the stock boils and the grains begin to swell, lay the prawns and crab on top. Cook over medium heat for about 10 minutes until the stock has reduced enough that you can see the rice underneath. Push the mussels and pippies into the rice and cook until their shells open. Scatter with the peas, strips of roasted capsicum and parsley and cook for another 5 minutes over low heat.
Notes:
- The perfect time to add the seafood to paella is when enough of the stock has been absorbed to allow the rice to be seen.
- Do not stir the paella during main cooking.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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| 6. | Alegria | Sunshine Beach |
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18 May 2013 04:56 AEST
Stephen White
mornigton
steve
So easy to prep and cook and good to eat
23 Apr 2013 10:41 AEST
Sharyn
macleod
Paella
Fiona, How do you get the crunchy base ?
18 Apr 2013 09:43 AEST
Ben
Scarborough
Nice
Really works for me, it's a good base line recipe for what ever you have got to throw in it. I just change the stock to match.
16 Mar 2013 02:14 AEST
Natasha
byron bay
always a success
This is so easy to make, and always a great success at dinner partys.
It also requires little time to make so you can relax with dinner guests. A great authentic dish. (the kids love it too).
09 Feb 2013 06:54 AEST
pia
http://recipes-for-food.com
nice
I want to thank superb formula. I simply caused it to be also it sampled wonderful: -)
Excellent weblog along with dessert quality recipes personally in case you are curious.
I have a blog with cake recipes myself if you are interested. You can find it at http://recipes-for-food.com
23 Jan 2013 09:17 AEST
Martin Killips
Mullumbimby
Excellent
Top recipe, although I prefer it with double the amount of crushed garlic. This has reaffirmed my love of Spanish food...yum, yum!
13 Sep 2012 06:24 AEST
Carlos Fernando Sancho
Woonona
just like my spanish Lola use to make
I am of mixed ethnic background Mainly Spanish and chinese and malay..since migrated to Australia never tasted and seen such a very good recipe!!!!kudos to Maeve and mr.lopezMuy Bueno Comida!!1
01 Sep 2012 04:26 AEST
Fiona
Canberra
Fantastic
This is a really good recipe. We vary it but adding different seafood. With practice we are getting the crunchy base too. Yummmm
07 Aug 2012 01:35 AEST
john deri
guildford
I didin't try yet
i like experiment cooking
01 Jun 2012 07:56 AEST
Alain Mejean
Hampton Victoria
Paella
Saves a trip over to Espania, this is absolutly perfect, great tucka..thank you
06 Apr 2012 09:44 AEST
nelida hill
chipping norton nsw
paella
I make todas paella everyone like carlos lopez paella yammmy
14 Mar 2012 11:24 AEST
george
carlton
Where's the crust?
don't see no delicious golden crunchy crust?!
08 Mar 2012 05:36 AEST
Neprinol
Sydney
Paella
Yumm!! I can't wait to try this.
Neprinol Peyronies
01 Feb 2012 09:38 AEST
susan
stanmore
Love it
Have made it about 6 times now and everyone loves it......Got a standing ovation last time. Love Spanish food.......It's my favourite. Have to travel around spain and just eat,eat eat....... what could be better..
22 Jan 2012 09:24 AEST
sue
kogarah
Loving this dish!
Ive been making this dish at least once every 2 weeks because my whole family loves it!!
07 Jan 2012 04:01 AEST
mafille
sorento
the paela
looks like risotto.
and i dont like risotto, the rice is too soggy.
1 star for looks before dishing out
04 Jun 2011 03:05 AEST
Lara
University Park
hungry
That looks simply delicious and I am certainly hungry.custom QR codes
17 May 2011 11:03 AEST
Leah
Como
Rice
As of today, Scutti in South Perth no longer has the rice...
22 Apr 2011 04:30 AEST
James
Double Bay
QUE VIVA ESPANIA!
Looks great, Spanish food is my favourite from the south to the north the diversity and the flavours are fantastic.
08 Feb 2011 08:35 AEST
Dean
Perth
Is it Paella?
I am amazed at (apparently) Spanish people claiming that this recipe is not paella. I have had paella all over Spain, from the tourist dishes in Valencia (which is not where paella originates), chain restaurants in Salamanca, fancy restaurants in Barcelona and home-cooking in Baena. It can be regionally different, good or indifferent. This basic paella recipe will be improved with technique.Just don't call it risotto! The only similarity between paella and risotto is they both use rice and stock
30 Dec 2010 10:57 AEST
Chris
Five Dock
Missing Ingredient
The ingredient list is missing 1 x Blue Swimmer Crab (and also the paprika is Spanish Smoked paprika, I have the book). I am making the Gazpacho Andaluz and the Paella for NYE this year.
16 Dec 2010 09:59 AEST
gareth
griffith ACT
important bits
Hi. Some key bits.
MUST use a paella pan - wide and shallow - allows stock to evaporate at right rate while rice still cooks.
Stir initailly and leave alone - rice will cook but a special layer of crusty rice forms on bottom.
Use home made stock (please).
Use quality Spanish paprika - go to your deli and ask.
Beware of cheap saffron.
Let is rest (loosely covered with foil) for 10 minutes after cooking.
Let people serve themselves from pan.
Go for gold and buy a Spanish wine !!!!
10 Dec 2010 08:03 AEST
Suann
Footscray
The best
I saw this recipe on www.cookmybooks.com.au
It is so fantastic!!! I've made it twice now
27 Nov 2010 03:31 AEST
El Tony
Mooloolaba
You beauty
I don't care where it's from or what is in it.
I just love paella
25 Nov 2010 12:16 AEST
Gerry Skipper
Lyndhurst
Paella arguments
I don't really think that the arguments about content of the Paella really relevant. I was under the impression that the dish it is cooked in is called a paella, not what you put in it.
As a previous person said, I have travelled all over Spain and Paella variations determined by where you are.
21 Nov 2010 11:50 AEST
Jess
South perth
Great recipe
The recipe calls for paprika is it the smoked paprika or the normal paprika? And if u wanted to make it more spice could u use cayenne pepper or fresh chilly
13 Nov 2010 07:52 AEST
Vronsky
Madrid
Don't believe the hype
Food for peasants once cooked by shepherds out in the bush meaning the true paella is made with snails and beans,the other variations are usually catalonian and in Galicia a paella was once prepared in honor of the coronation of some king or other,so due to the hype and how overrated it has become as a national symbol, the worst paella you can ever eat is in a restaurant in Valencia. Thumbs up in the above recipe for the use of Calasparra rice, saffron (most use coloring) & olive oil.
10 Nov 2010 08:45 AEST
Juan Carlos
kensington
Not Paella!
Sorry guys,
that's probably called seafood rice!
No idea how to cook paella this people have!
Living in Melbourne, born in Valencia!, grandmother had a wood paella restaurant for more than 20 years.
again, no idea!
28 Oct 2010 01:57 AEST
Jen
Perth
Thats not Paella
We live in an amazing world where so many ''food cultures'' combine. Many recipes are just slightly different depending on regions & peoples & have been changed, improved, experimented upon etc simply becoz we can. We have the ability & access now to many amazing ingredients. To me what one person calls something is irrelevant. The fact that u share these amazing recipes is more important & perhaps even for those 'die hards' that dont like change u might even learn something. Lets just enjoy!
07 Aug 2010 05:24 AEST
Sandra
Oakville NSW
Spanish Risotto
Hi, I am not sure why everyone is getting so heated up about. This recipe is being prepared by one of your own. Everyone has a variation on it.. In Northern Italy we call it Risotto. The basic process is the same. The additions and ingredients can vary. To me it looks like a great dish. Having had Paella in Spain I can honestly say that this dish is not the only one the Spanis can claim to fame. Spanish food is aongst the very best in the world. Well done on this dish.
29 May 2010 03:05 AEST
Mary
Clayton
Yum Yum
OMG!! I cannot believe some of the comments that people have made. I absolutely adore and love this recipe. It is fantastic. I have made this soooo many times and I am back on here looking for it because I am cooking it again for lunch tomorrow. Even my fussiest eaters love it and have asked me to cook it over and over again. if you haven't tried it, then you do not know what you are missing out. This recipe is my all time favourite!!!
25 May 2010 12:52 AEST
karen
Sydney
Attn AMY GRANT
Amy,
Perhaps the reason why you and your family were sick is because you did not used fresh ingredients. My experience with food is that unless you are allergic to certain ingredients, vomitting or diarrhea is a sign of uncooked or food that has gone off.
30 Apr 2010 03:31 AEST
Jtrong
Newcastle
It's Aussie Paella!
I have traveled throughout Spain and I am a big fan of Spanish food. While in Spain I ate quite a lot of Paella in all sort of places - people houses, restaurants, cafes, markets, street stalls and so on. They were all different, there were seafood, various meats, rabbit, chicken etc, most were good, some were great. For those who don't have the opportunity to go to Spain, this recipe, perhaps, gives them a taste of what a Paella is and how good Spanish food could be. Let's not be too precious.
25 Apr 2010 03:54 AEST
Menganito
murcia
that's not paella 3
I agree with some of the other comments; too many ingredients. People have been shot for putting onion in paella. buutttt let´s not get extremist. do what you like but don´t call it paella and you will never offend anyone. Just one more comment, come over to spain and get it while you can, it takes about 30 years of practice to make a good one and it's a dying art.
22 Mar 2010 01:45 AEST
jcmos
flemington
that's not paella (2)
My gradmum had a paella restaurant for over 20 years. You cook it with wood,
I will call the most important chefs in Melbourne and a few magazines to invite them to my house to show them how to cook paella and what paella taste like.
It is a very diffucult dish to cook and many things can go wrong!.
ingredients : chicken, flat green beans, white beans, tomato, saffron, rosemary, sweet paprika and stop counting, of course olive oil and salt.
22 Mar 2010 01:35 AEST
Juan Carlos
Flemington
That's not paella!
Hi,
I am from valencia (Spain) where the paella is original from.
I live in Australia and I'm sick of listening to people saying the "had paella and it was fantastic".
Do you really know what the paella really taste?, that's what you think then!.
In the real world is a cpmpletly different thing my friend.
to say that you don't ever mix seafood with chicken!.
to say that you don't ever put peas!, peas? oh my god!
Sotck?, sorry but when cooking the paella you are making the stock!
21 Jan 2010 08:20 AEST
AS350
Kelmscott
success
Did this on sunday using the wok burner on the bbq as I was cooking other stuff on the grill. Brilliant result and great compliments from the table.
12 Jan 2010 10:18 AEST
Ana
Vic Park
Good recipe
Quite a good recipe, they explain very well how to get the paella done. The last point about not stirring is very important. I personally don't like mixing seafood and meat in paella, maybe only with chicken but I would never mix chorizo + seafood (won't see that in Spain...) I found calasparra rice in Scutti's, South Perth
04 Dec 2009 03:52 AEST
Eric
salter point perth wa
PAELLA - the best
I have alsways found that when adding a "meat" chicken, rabbit , Chirizo etc that you have to pan fry it off firstly with some Garlic and a little oil as it will not fully cook in the Paella. No problems with the seafood as it all cooks quickly.
Make your own fish stock. take the heads of the green prawns that you have to put in the dish and with a few little pieces of fish and some fresh herbs just slowly cook up your own stock. Strain and use.
Buy a cast iron Paela pan. treat it like a WOK
14 Sep 2009 01:07 AEST
Kalimocho
Canberra
Nice...
Nice basic recipe to start you off with. Once people feel confident in their 'paella ability' (ie: getting the rice right) you can try all kinds of ingredients like rabbit, pork, white beans and chicken (my grandma's recipe) or lamb, chorizo and even snails. In spain, every household has a different recipe....I even have an uncle who adds white wine to the sofrito (the onion, garlic, tomato mix) and rice before he puts in the stock. If you want to go 'really wild' you could try a 'black rice!
29 Aug 2009 05:05 AEST
Aden
Sydney
Great Paella Base...
Think of this as a great paella base. We've got some great Spanish friends and they have me using Chorizos and lamb in the mix. So we like to experiment a little with the ingrediends but use this recepie as the perfect base for Paella!
We use Aborio (can't find calasparra) at 2:1 ratio but with Chicken Stock - adds so much more flavour. Paticurally if your not a massive seafood person, chicken stock is great with the Chorizos, Lamb and Chicken!
02 Jul 2009 09:47 AEST
Hannah
Freo
Where to find Calasparra Rice
Hey Derek, You can buy calasparra rice from Kakula's Sisters in Fremantle. Yeah Aborio never tasted the same and you have to adjust the amount of water if you use it.
22 Jun 2009 09:51 AEST
Dan
Surry Hills
Paella tips
@ros..... you will need to buy calasparia rice as it can hold up to 3 times its size in liquid...ie: 1 cup rice... 3 cups stock..... if you do use abborio rice .... you will need to cut back the stock to about 2 to 1........
With paella recipe's... feel free to add chorizo ... or whatever combination of seafood... chicken.. .rabbit ... etc u like.... thats how it is done in the villages of spain :)
29 May 2009 12:16 AEST
winston
tecoma
looks great...will try and cook it on the weekend
Can you tell me where can i get Ze spanish ingredients..ole.i love trying different meals,and see what they turn out like,so far have not had any bad comments from my family....OLE
20 May 2009 10:44 AEST
Ros
sydney
Tips please
It is a great recipe. However, I'm afraid my paella could only be called a risotto. I used arborio rice and used the amount of liquid recommended but it was very soggy. Could anyone shed light on why? Many thanks
05 Apr 2009 11:47 AEST
Derek
Perth
Yummy!!
This recipe is very very delicious! I can't find calasparra rice anywhere in my area so as was told by my spanish friend, I used arborio rice instead (I'm sure it will taste better with Calasparra). I've added in Chorizo sausages in mine and they were brilliant!
10 Jan 2009 11:43 AEST
Arjuna
Wanniassa
fantastic
It was good to at last find a good Paella recipe. Cooked it for friends and was a huge success. Will definitely make it again. Love it.
Jenny from Sydney (see below) suggests that chorizos have been forgoten in ths recipe. However, adding chorizos would change the paella to more like a jambalaya!
10 Dec 2008 10:36 AEST
Jenny
Sydney
Awesome!
I tried it and it tastes great! But I think there's a Spanish ingredient that was forgotten - chorizos!
07 Nov 2008 08:31 AEST
meryn
coburg
super paella
thank you. its bin a delight to cook this one for my friends. the best way to cook for a lot of people.
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