Paella Recipe» Paella Archive
A Spanish Paella – Step by Step How To
Paella Recipe with Chorizo
Paella with Chorizo is a delicious recipe, prepared in 50 minutes. Chorizo is a sausage from Spain, with a deep red color, which is obtained from smoking and red peppers. If you don’t have a paella pan at hand, you can use a wok to cook this recipe.
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Paella with Saffron Recipe
Spanish Saffron treads: a basic Paella ingredient.
Two of the main ingredients for Paella are rice and saffron. Although saffron is one of the most expensive spices, the saffron gives not only color, but also flavor to paella. This Paella saffron recipe is for 8 persons and will not use only seafood, but also other traditional ingredients like chicken (you could use also duck) and rabbit meat.
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Paella Pan Recipe
As you know the paella it is prepared in a special pan (Paella actually means pan), not high and not so depth. You should not cook Paella in something else in order to obtain the best results. If you do not have such a pan, you might use a Wok. This recipe uses also rabbit meat. Read more
Paella Recipe with Mussels
Mussel Paella
Easy Paella Recipe
Paella is not only delicious, but it is also easy to make. Here’s an easy Paella recipe which you will prepare in less than one hour. Word! Read more
Vegetarian Paella Recipe
This is an excellent Vegetarian Paella recipe for those of you who are either on a diet or not eating meat (or fish). It takes about one hour and a half to prepare it but it is simply delicious. Read more
Simple Paella Recipe
Even though, at a first glance, this Paella recipe seems long and difficult it is really simple to prepare it.
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Chicken Paella Recipe
Chicken Paella is delicious paella recipe, especially served in countries where seafood is less available or for those that do not enjoy seafood that much. Read more
Easy Shrimp (Seafood) Paella Recipe
For this recipe if you don’t have fresh shrimps you can use a frozen bag of seafood which contains beside the shrimp also squid, octopus and scallops. Prepare all the ingredients before start cooking because this recipe is done very fast.
Ingredients:
1 lbs of fresh shrimp, peeled
2 cups of fish soup (without the fish) or if you don’t have use 2 cups of water with dry vegetables spices
¾ cup of dry white wine
½ tbs of saffron
2 tsp of olive oil
1/3 cup of onion cut into small fine pieces
2 garlic cloves cut into slices
½ red bell pepper cut into pieces
1 small cup of Spanish rice, not boiled and not wet
2 peeled tomatoes cut into pieces
2 teaspoons of paprika (Spanish one if you can find)
2 teaspoons of salt
1 cup of frozen peas
2 teaspoons of fresh parsley fine cut
Lemon slices
Directions
In a pot, warm the water, wine and saffron at medium heat. Lower heat and keep the liquid hot, but not boiling (let’s call this mix 1).
In a paella pan heat the oil and add the onion and pepper. Keep stirring until the onion starts to turn light golden – brown and the pepper becomes soft. Remove the pan from the heat, add the garlic and rice; stir well (until the rice is covered with oil all over – that should take you about one minute). Add the tomatoes, paprika and the salt. Now; add mix 1 with the saffron. Put the pan back on the heat and stir it occasionally for 10-15 minutes. Then, add the shrimps and the peas.
Now you can put the paella into the oven at medium heat and cook it for 15-20 minutes until the rice is almost done and the liquid is almost absorbed. Be careful! Don’t cook the paella until the rice is perfectly done and the liquid is totally absorbed, because after you get it out from the oven, the rice is still baking. Take it out of the oven and cover it with an aluminum foil, for 5-10 minutes.
Serve it with lemon and parsley.
Tips
There is a Spanish tradition in which you set the Paella in the center of the table. In the past, all the family was eating directly from the pan.
If there is a lot of liquid in the pan, put the paella on the high heat, uncovered and keep it until the liquid is absorbed. If it seems that there isn’t enough liquid and the rice seems undone, put some additional tablespoons of water. The recipe works also with lobster tails or shrimp scampi.
