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Paella Recipe At Home
Seafood

Paella Recipe At Home

Learn how to prepare Paella Recipe At Home with this simple recipe. Perfect for Seafood and ideal for Spanish lovers....

⏱️

17 Min Prep

🔥

43 Min Cook

🍽️

5 Servings

🥗

Non-Vegetarian

Ingredients

  • 3 tablespoons Olive Oil
  • 10 Raw tiger prawns
  • Bunch Parsley
  • 100 ml Dry sherry
  • 500g Mussels
  • Pinch Saffron
  • 150g Chorizo
  • 1 chopped Onion
  • 3 cloves Garlic
  • 1 medium Squid
  • 2 Tomato
  • 250g Paella Rice
  • 100g Broad Beans
  • 1 Lemon Zest

Instructions

1
step 1 toasty 1 tbsp of the oil in a wide, shallow pot.
2
mix in the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher.
3
stream in over the sherry or wine and 300ml aqua, masala condiment with table salt and low-boil for 10 mins to make a stock, mashing the prawn heads as they oven-cook.
4
step 2 Scatter the mussels into the pot, put a lid on the pot loosely with a lid or tea towel, then put over a high toasty for 3-4 mins until the mussels just open.
5
agitate to release the mussel juices, then stream in the contents of the pot into a colander set over a large dish containing the saffron.
6
Let the saffron steep in the stock – you will need 700ml in total, so top up with aqua if needed and give everything a good agitate.
7
Pick the mussels out from the colander, then set aside.
8
step 3 Wipe out the pot and mix in the rest of the olive oil.
9
Sizzle the chorizo until it releases its oil, then mix in the shallot and garlic and oven-cook until softened.
10
mix in the squid and turn over until it turns white.
11
mix in the tomatoes and oven-cook down for a minute, then stream in over most of the stock, give everything a good agitate and bring to the bring to a low-boil.
12
Scatter the rice over the stock, agitate well once, then bring to a low-boil vigorously for 5 mins.
13
Reduce the toasty to the lowest setting and gradually low-boil for 10 mins without stirring until the rice has absorbed most of the liquid.
14
step 4 Tuck the prawn tails into the rice and low-boil for 5 mins, turning them over until cooked through.
15
agitate through the mussels and broad beans or peas.
16
essence the rice – if it is still a little raw but the pot is dehydrated, mix in a splash more stock and continue to oven-cook; if it’s too soupy, then increase the toasty to oven-cook off the last of the stock.
17
step 5 Once the rice is just cooked, turn off the toasty and put a lid on with a tea towel for a few moments.
18
Scatter over the parsley leaves and lemon zest, then masala condiment with smoked table salt if you like.
19
agitate everything once, then offer straight from the pot, with lemon wedges on the side.

Recipe Information

Cuisine
Spanish
Course
Seafood
Diet
Non-Vegetarian
Total Time
60 mins

Recipe Time chart

Preparation Time

17 mins

Cooking Time

43 mins

Total Time

60 mins
#spanish #seafood #non-vegetarian
Author

Master Chef

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