Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, classic paella. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Classic Paella is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Classic Paella is something which I have loved my entire life.
Pour rice into the paella pan and stir to coat with oil; season with sweet paprika. Pour chicken stock into the paella pan and bring to a boil while scraping any browned bits of food off the bottom of the pan with a flat-edged wooden spoon. Owing to the history of paella as a peasant field dish, the classic recipe is full of meats like chicken, rabbit, eel, and even snails!
To begin with this recipe, we have to first prepare a few ingredients. 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:
- Make ready 300 g chicken breast or thighes
- Take 150 g mussels out of the shell
- Take 300 g spanish paella rice
- Prepare 200 g fresh prawns
- Get 3 cloves garlic
- Take 1 celery stick
- Make ready 1 large red onion
- Get 1 red pepper
- Take 1 corguette
- Prepare 1 carrot
- Take 80 g frozen peas
- Get Good pinch of saffron
- Prepare Tin chopped tomatoes
- Take 600 ml chicken stock
- Get 15 g parsley
- Make ready 3 teaspoons smoked paprika
- Get 1/2 teaspoon oregano
- Take Olive oil
- Prepare 1 teaspoon salt
- Prepare 1 teaspoon pepper
To round out the meal, choose a good Spanish red wine from the Rioja region, grab a crusty. But paella actually straightforward enough to cook at home. In fact, in Valencia, Spain (the birthplace of paella), the dish is most often made and served at home as a weekly communal lunch for friends and family. The showstopper of this Classic Seafood Paella is the socarrat, a layer of crunchy, caramelized rice on the bottom of the pan, created by applying high heat at the end of the cooking process.
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
Rice will also cook faster since it is in a thin layer as opposed to being cooked in a saucepan. This Classic Spanish Paella rivals any restaurant Paella! A handed down recipe for a classic seafood Paella, one of the most popular dishes to come out of Spain! Complete with the toasty, crispy, golden crust on the bottom ( Soccarat) and amazing traditional flavours, our authentic recipe is versatile so you can easily alter the recipe to suit. An icon of Spain's cultural identity, paella is a truly spectactular dish: a thin blanket of saffron-scented rice, studded with fresh seafood.
So that is going to wrap this up with this exceptional food classic paella recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
