Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, classic paella. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
A Valencian peasant dish, paella was traditionally made with ingredients such as rabbit, chicken and snails. Traditionally made with ingredients from the fields, paella is a classic Spanish dish. Paella can seem daunting to prepare, but this recipe makes light work of the traditional Spanish dish.
Classic Paella is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Classic Paella is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have classic paella using 20 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Classic Paella:
- Prepare 300 g chicken breast or thighes
- Take 150 g mussels out of the shell
- Get 300 g spanish paella rice
- Make ready 200 g fresh prawns
- Take 3 cloves garlic
- Prepare 1 celery stick
- Prepare 1 large red onion
- Prepare 1 red pepper
- Make ready 1 corguette
- Prepare 1 carrot
- Prepare 80 g frozen peas
- Take Good pinch of saffron
- Make ready Tin chopped tomatoes
- Prepare 600 ml chicken stock
- Make ready 15 g parsley
- Prepare 3 teaspoons smoked paprika
- Get 1/2 teaspoon oregano
- Get Olive oil
- Take 1 teaspoon salt
- Make ready 1 teaspoon pepper
Drawing its origins in Valencia, this traditional rice dish from Spain is a kitchen classic the world over. A paella classic from coastal Spain, this hearty recipe calls for a plethora of seafood. Fresh langoustines or head-on shrimp make for an eye-catching presentation. For Paella, the staple ingredients I think of are the Smoked Paprika and saffron.
Instructions to make Classic Paella:
- Put the saffron into the chicken stock and allow it to steep for a while
- Dice the chicken and seal the pieces in a large frying pan with some olive oil for about 5 minutes. Remove from the pan
- Chop onion, carrot, celery and red pepper and fry in olive oil for 5 minutes until soft
- Add the chopped garlic and fry for another minute
- Add in the smoked paprika, corguette and oregano and stir well
- Pour in the rice and stir until it's all coated
- Pour over the saffron chicken stock and add the diced chicken pieces back to the pan. Add the tomatoes, season and stir well.
- Cook for 15 minutes stirring occasionally. If the rice dries out too much add some more water
- Add in the mussels, prawns, 3/4 of the chopped parsley and peas. Cook for a further 5-10 minutes until the seafood is cooked through
- Serve with the remaining parsley over the top
The recipe below is what I consider a classic paella and the garlic aoili served with it helps cool the palette from the slow. This classic seafood paella recipe can be made in the comfort of your own kitchen when you know how. With this simple step-by-step recipe that has been triple tested in the Woman's Weekly kitchen. The classic Spanish rice dish, paella, is the perfect weekend meal when you want something fancy, yet simple to prepare. Paella can be made with just about any protein or vegetable.
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