Paella Recipes
There are literally hundreds of paella recipes and every cook has their own favorite recipe. We have collected 2 of our favourite paella recipes, we recommend trying them to discover the full variety of Spanish Paella!!!
Paella is a typical Spanish recipe and is traditionally cooked in a "paellera" - a round flat pan with two handles - which is then put on the table. It is normally made using shellfish but can also be made, with great results, using chicken or rabbit.
In many Spanish villages, especially in coastal areas, they use a giant paellera to cook a paella on festival days which is big enough to feed everybody.
A paella is very flexible so if you do not have the exact ingredients or if you find some of them hard to get hold of, substitute them for something similar.
Getting fresh shellfish can be a problem, but you can always use frozen fish and use fish stock instead of water to increase the flavour.
If you're new to paella and do not know where to start, just check out our selection of Paella Starter Sets.
This is the real Chicken Paella recipe, an alternate way of tasting authentic Spanish recipes.
* Serves: 6
* Preparation time: 60-90 minutes
Ingredients
* 250ml pint of good quality olive oil
* 1 chicken, cut to 8 pieces
* 600g of rice
* 800ml of Chicken Stock
* 1 green pepper
* 1 red pepper
* 2 handfulls of peas
* 1 small onion
* 2 tomatoes
* Saffron
* 1 clove
of garlic (optional)
* Parsley
* Salt
Preparation
Start by heating half of the oil and once warm add the cut chicken and let it cook for 15 min. Once it's brown, reserve it in a dish. Add the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled.
Let it braise about 5 minutes more, mashing the tomatoes with a skimmer. Strain it and throw it in the paella pan.
Add the rest of the oil to the paella pan. Throw the green pepper, cut to square pieces of half inch. Add the fried chicken. Keep stirring with a wooden tablespoon, without letting it go brown. Throw salt, and the stock, hot but not boiling. This is completed with the remainin stock gradually.
Shake the paella pan a little taking it by the handles so that it is broth flows all over. All this should be made to medium heat.
Meanwhile, crush a little bit of garlic (optional), the parsley and the saffron, with a little bit of salt so that it doesn't slip, and wet it with a couple of soup spoonfuls of warm water. Add this mixture on the rice and shake again the paella pan.
When the stock has reduced to half decorate the paella with the red pepper cut to ribbons, and the peas.
Let it cook about 20 minutes.
Once the rice is cooked and the broth has reduced, remove the paella pan from the fire, on a wet cloth, leaving it to rest for about 5 minutes.
Serve it with some big clusters of lemon without peeling for decoration.
Serve and Enjoy!
Mixed Paella
This is the recipe that springs to mind to most people think of paella. While Valencia, the homeland of paella, rarely produces a paella mixing seafood with meat, this paella has caught the popular imagination outside Spain and tends to be the paella served in most Spanish-themed restaurants.
It's easy to understand why few could resist the combination of delicate lobster meat, mussels, clams, and shrimp teamed with rich chorizo sausage and tender chicken.
* Serves: 6-8
* Preparation time: 60-90 minutes
Ingredients
* 1/2 pint of olive oil
* 10 mussels
* 10 clams
* 2 oz boneless pork, diced
* 2 teaspoons minced garlic
* 6 oz onions, chopped fine
* 1 medium tomato, skinned, seeded and
chopped
* 1 small red bell pepper, seeded and cut into
thin strips
* 1 small green bell pepper, seeded and cut into
thin strips
* 1 small yellow bell pepper, seeded and cut
into thin strips
* 32 oz skinless, boneless chicken
breasts, cut into chunks
* Salt and pepper to taste
* 1 teaspoon paprika
* 1/2 teaspoon dried rosemary
* 1/2 teaspoon dried thyme
* 1/4 teaspoon ground cumin
* 24 oz lobster claws
* 24 oz rice
* 3 cups (48 fl. oz) chicken broth
* 1/4 teaspoon saffron
* 2 chorizo sausages, cooked and cut into
chunks
* 10 uncooked shrimp, peeled and deveined
* 4 oz peas
* 4 tablespoon capers
* Lemon wedges, to garnish
Preparation
Scrub and debeard the mussels and clams, discarding any that don't close when tapped sharply. Set aside.
Heat 1/4 cup (2fl. oz) of the olive oil in a skillet. Add the pork, and brown all sides. Mix in the garlic, onions, tomato, and bell peppers, stirring constantly until cooked. Set aside.
In another skillet, heat a further 1/4 cup (2 fl. oz) olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.
In the same skillet, cook the lobster claws overt high heat for several minutes until its shell turns pink. Set the skillet aside.
Preheat the oven to 100 Degrees c. Heat 4 tablespoons olive oil in an oven proof dish, and saute the rice until it's translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed.
Transfer the rice into a paella pan. Mix in the lobster claws, chicken, chorizo sausages, mussels, clams, shrimp, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed.
Discard any mussels and clams that have failed to open.
Serve the paella straight from the pan, garnished with lemon wedges.
ENJOY!
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