Seafood
Traditional Paella Recipe
Traditional Paella Recipe is a delicious Seafood dish that can be prepared in just a few simple steps....
⏱️
7 Min Prep
🔥
13 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
bring to temperature 1 tbsp of the cooking oil in a wide, shallow skillet.
2
stream in 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 moisture, augment the taste with seasoning and stew for 10 mins to make a stock, mashing the prawn heads as they stew.
4
step 2
Scatter the mussels into the skillet, lid the skillet loosely with a lid or tea towel, then put over a high bring to temperature for 3-4 mins until the mussels just open.
5
mix gently to release the mussel juices, then stream in the contents of the skillet into a colander set over a large mixing bowl containing the saffron.
6
Let the saffron steep in the stock – you will need 700ml in total, so top up with moisture if needed and give everything a good mix gently.
7
Pick the mussels out from the colander, then set aside.
8
step 3
Wipe out the skillet and stream in in the rest of the olive cooking oil.
9
Sizzle the chorizo until it releases its cooking oil, then stream in in the shallot and garlic and stew until softened.
10
stream in in the squid and turn over until it turns white.
11
stream in in the tomatoes and stew down for a minute, then stream in over most of the stock, give everything a good mix gently and bring to the heat to boiling point.
12
Scatter the rice over the stock, mix gently well once, then heat to boiling point vigorously for 5 mins.
13
Reduce the bring to temperature to the lowest setting and gradually stew 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 stew for 5 mins, turning them over until cooked through.
15
mix gently through the mussels and broad beans or peas.
16
essence the rice – if it is still a little raw but the skillet is arid, stream in in a splash more stock and continue to stew; if it’s too soupy, then increase the bring to temperature to stew off the last of the stock.
17
step 5
Once the rice is just cooked, turn off the bring to temperature and lid with a tea towel for a few moments.
18
Scatter over the parsley leaves and lemon zest, then augment the taste with smoked seasoning if you like.
19
mix gently everything once, then dish up straight from the skillet, with lemon wedges on the side.
Recipe Information
Cuisine
Spanish
Spanish
Course
Seafood
Seafood
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
20 mins
20 mins
Recipe Time chart
Preparation Time
7 minsCooking Time
13 minsTotal Time
20 minsMaster Chef
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