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Paella

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We hope you got benefit from reading it, now let’s go back to paella recipe. To make paella you only need 19 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Paella:
  1. You need 250 g rice short grain (such as calasparra or arborio) / 9 oz.
  2. Use 1 litre fish stock / 34 oz.
  3. Take 150 g chicken thigh meat (cooked and cubed) / 5 oz.
  4. You need 150 g shrimp prawn / (cooked shell on) / 5 oz.
  5. Prepare 100 g calamari rings (cooked) / 3½ oz.
  6. You need 100 g mussels (cooked) / 3½ oz.
  7. You need 100 g white fish (cubed) / 3½ oz.
  8. Prepare 175 g onion (chopped) / 6 oz.
  9. Get 100 g peppers mixed (seeded and cubed) / 3½ oz.
  10. Provide 100 g fava broad beans frozen / (shelled) / 3½ oz.
  11. Get 200 g tomatoes (flesh only chopped) / 7 oz.
  12. Use 2 teaspoons garlic powder
  13. Get ½ teaspoon parsley flat leaf parsley dried or a chopped leaves handful
  14. Provide ½ teaspoon black pepper ground
  15. Use 1 teaspoon paprika
  16. Provide 1 pinch saffron threads
  17. Take 1 wedges lemon cut into
  18. Get Olive oil flavor “Spray2Cook” (a word used
  19. Get describe any low-cal. non-stick cook’s oil spray)
Instructions to make Paella:
  1. Remove the heads and shell from the shrimp and crush. Spray well with Spray2Cook and then coat with the garlic powder and pepper. Put the mix in a pan on high and stir-fry for 2 minutes. Add the stock, bring to the boil and simmer gently.
  2. Boil a pan of salted water. When boiling vigorously blanch the fava beans one tablespoon at a time for 1 minute and set aside to cool. Each batch should be blanched and removed with a slotted spoon whilst shelling the beans that were done in the previous batch. Squeeze the outer skin off and put the shelled beans in a bowl. This is a fiddly job and can be done in advance.
  3. Soak the saffron in a tablespoon or so of boiling water.
  4. To Skin The Tomatoes: Place in boiling water for 1 minute. Remove the tomatoes and the skin should peel off easily. Cut the tomato in half and de-seed keeping only the flesh. Continue until enough flesh has been harvested to make up the weight required. Chop and set aside.
  5. Spray a wide thin-based pan with Spray2Cook and put on medium heat until the Spray2Cook is bubbling. Fry the fish cubes for 4 minutes turning regularly – remove and set aside.
  6. Whilst the fish is cooking microwave the onion and peppers for 2 minutes. Add to the pan when the fish comes out and re-spray with Spray2Cook.
  7. After reheating the pan add the tomatoes, fava and paprika.
  8. When the tomatoes are bubbling add the rice together with the saffron and soaking liquid and stir to mix with other ingredients to form a single layer of even thickness across the pan. Add half the stock through a strainer. Simmer vigorously for 10 minutes.
  9. Press the fish, seafood and chicken randomly into the surface of the rice without disturbing it more than necessary.
  10. Add more strained stock ladle by ladle as needed – there should be more than is needed. After 8 minutes if the pan is just moist remove from the heat. Cover the pan in foil and set aside for 10 minutes before serving garnished with the parsley and lemon wedges.

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