Paella
Paella is a traditional Spanish culinary specialty made from round rice, originating from the region of Valencia, which takes its name from the pan used to cook it.
PREPARATION
45 mins
COOKING
45 mins
SERVINGS
8
At cheffarid, we love paella, this festive dish made with rice and saffron traditionally cooked over a wood fire. Here is our tastiest interpretation of this Spanish specialty.
INGREDIENTS
1 liter (4 cups) chicken broth
45 ml (3 tbsp.) tomato paste
2.5 ml (1/2 tsp.) mild smoked paprika
2 fresh artichoke bottoms, cut into thin wedges
1 pinch of saffron
340 g (3/4 lb) boneless, skinless chicken thighs, cubed
45 ml (3 tbsp.) olive oil
1 onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded and cut into matchsticks
2 squid without the tentacles, trimmed and cut into thin strips
150 g (5 oz) chorizo sausage, cut into rounds
330 g (1 1/2 cups) paella rice
125 ml (1/2 cup) of water
340 g (3/4 lb) large shrimp (16-20), shelled and tails on
20 mussels, cleaned and trimmed
75 g (1/2 cup) frozen peas, thawed
Lemon wedges, to taste
PREPARATION
In a large saucepan, combine the broth, tomato paste, paprika, and artichokes. Bring to a boil and simmer for about 5 minutes. Add the saffron. Salt, pepper, and mix. Keep warm.
Meanwhile, in a paella pan or large nonstick skillet over high heat, brown the chicken in the oil. Add onion and garlic. Continue cooking for 1 minute. Add the bell pepper, squid, and chorizo. Salt and pepper. Continue cooking for 2 minutes, stirring.
Add the rice and mix well. Add water and continue cooking for 1 minute. Add the broth with the artichokes and simmer over medium heat for 10 minutes without stirring.
Spread the prawns on top and poke the mussels into the rice, seam side up. Continue cooking for 10 to 12 minutes or until the rice is cooked but slightly firm, the broth is thick but not completely absorbed, and the shrimp and mussels are cooked.
Off the heat, add the peas. Cover with a sheet of aluminum foil without sealing tightly and let stand 3 minutes. Serve with lemon wedges.
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