Classic Spanish paella
( SERVES 6 )
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|½ tsp||Saffron threads|
|1 dash||Olive oil|
|600 g||Chicken breasts|
|2 tsp||Smoked paprika|
|½ cup||Tomato puree|
|4 cups||Chicken stock|
|2 cups||Paella rice|
|3 tbsp||Fresh parsley|
|1 to taste||Salt & freshly ground pepper|
- Place saffron in boiling water and set aside for 10 minutes to dissolve.
- Heat a paella pan or large frying pan, add a little oil and brown chicken for 5 minutes. Remove to one side. Add diced onion and a little more oil to the pan and cook for 5 minutes until the onion has softened. Add crushed garlic and paprika and cook for 30 seconds more.
- Add tomato purée, peeled and chopped tomatoes, dissolved saffron and stock and bring to the boil. Stir in the rice, then cook uncovered over a medium heat, without stirring, for 10 minutes.
- Add cooked chicken and parsley, and season with salt and pepper. Arrange shrimps and sliced pepper on the surface of the rice and continue cooking for 10 to 15 minutes, without stirring, until the rice is cooked, the liquid has evaporated and a slight crust has formed on the bottom of the pan.
Tip: Paella is the name of the specialised pan the food is cooked in and also the name of the finished rice dish. A frying pan can be used if you don't have a special paella pan like the one pictured here.
Tip: Paella is traditionally made with chicken and seafood but you can substitute pork for the chicken and ham or chorizo for the seafood if you prefer.
Tip: Do not stir the paella as it cooks. This way, a golden-brown crust of rice forms in the base of the pan - a much-prized part of the dish.
This dish is best matched with
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