Paella

Paella (pai·ei·uh) is a classic Spanish rice dish made with rice, saffron, vegetables, chicken, and seafood which is cooked and served in one pan. It is originally from Valencia. While it is commonly viewed by non-Spaniards as Spain’s national dish, Spaniards almost unanimously consider it to be a dish from the Valencian region.

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What Is Typically In Paella?

The main ingredients in every paella dish are rice, saffron, chicken, seafood and vegetables. From there, ingredients vary depending on the type of paella or region where it’s made.

What Type Of Rice Should Be Used?

Arguably the most important ingredient, paella rice should be very absorbent short- or medium-grain rice, never long-grain. Short-grain rice can absorb far more liquid before becoming mushy, helping you achieve the perfect, dry texture.

What Is The Difference Between Paella And Risotto?

Paella is Spanish in origin, while risotto is Italian. The result is a rice dish that is cooked quite aggressively depending on how hot the flames are. Risotto is a dish from the northern parts of Italy where a special kind of rice is simmered and cooked slowly in a broth.

What Do You Serve With Paella?

Paella can be served with Caesar salad, roasted red peppers, and crusty bread. however, if you want an authentic Paella meal, you can serve it with fried Pimientos de Padron or fried sweet Plantain slices.

How Long Does Paella Last In The Fridge?

For any leftover non-seafood (like chorizo and chicken), transfer it to an airtight container until it has completely cooled. Cover and place in the fridge for up to 3-5 days. Make sure all seafood used has been disposed of; do not keep for another day.

Can You Freeze Leftovers?

You can freeze any leftovers IF all the fish used in the paella was cooked from raw. Dispose of any frozen seafood mix that was cooked when you had defrosted it. Never refreeze any cooked fish which was previous frozen.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 tsp each hot smoked paprika and dried thyme
• 300g paella or risotto rice
• 3 tbsp dry sherry or white wine (optional)
• 400g can chopped tomatoes with garlic
• 900ml chicken stock
• 400g frozen seafood mix , defrosted
• 1 lemon, ½ juiced, ½ cut into wedges
• handful of flat-leaf parsley, roughly chopped

How Do You Cook Paella

• Heat the olive oil in a large frying pan.
• Add the chopped onion and soften for 5 mins.
• Add the smoked paprika, thyme and paella rice in to the frying pan, stir for 1 min, then add the sherry or wine and bring to the boil.
• Once the alcohol has evaporated, stir in the chopped tomatoes and chicken stock.
• Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
• Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, add the parsley and serve with the lemon wedges.

If You Like This Recipe, why not try…

• Slow Cooker Lamb Shanks In Red Wine
• Beef Stroganoff Slow Cooker Style
• Hungarian Mushroom Soup
• Slow Braised Pork Belly
• Homemade Lamb Curry

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