Paella

Created by Carlos Lopez
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  • Cuisine: Spanish

Traditionally paella is made on a Sunday and because women needed a day off from cooking, it is usually made by the men.

Ingredients

3 tbsp olive oil
1 onion, finely chopped
1 red capsicum, chopped
1 large tomato, peeled and chopped
2 garlic cloves, crushed
300g chicken breast fillet, diced
200g calamari, diced
300g Spanish Calasparra rice (allow about 80g per person)
750ml fish stock
10 strings of saffron
2 tsp Spanish paprika

4 large green prawns
8 fresh mussels
12 fresh pippies
200g peas
100g roast capsicum
1/3 cup chopped parsley

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Preparation

Heat oil in the paella pan over medium heat. Add onion, capsicum, tomato, garlic, chicken and calamari. Add rice and stir for 1 minute. Stir in stock, saffron and paprika.

When the stock is boiling and rice grains begin to swell, add crab and prawns. Cook over medium heat for about 10 minutes until the stock has reduced and the rice has begun to swell. Push the mussels and pippies into the rice and cook until the shells open. Finally add the peas, strips of capsicum and parsley and leave it for five more minutes on low heat.

Note:

- Grind the saffron thread with some salt in a mortar and pestle until it is like a fine powder. It will help to distribute it through the paella evenly giving a better colour and flavour to the finished dish.

- 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.

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8. De Los Santos Fitzroy
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Comments (10)

Previous Page 1 | 2 | Next
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!
Agree (2 people agree)
Disagree (0 people disagree)
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!
Agree (1 people agree)
Disagree (8 people disagree)
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.
Agree (1 people agree)
Disagree (0 people disagree)
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 :)
Agree (3 people agree)
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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
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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
Agree (24 people agree)
Disagree (0 people disagree)
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!
Agree (8 people agree)
Disagree (39 people disagree)
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!
Agree (10 people agree)
Disagree (26 people disagree)
   

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