Paella My Take On A Traditional Spanish Dish

A taste of Spain

https://www.cutoutandkeep.net/projects/paella-my-take-on-a-traditional-spanish-dish • Posted by Moira A.

My take on a traditional Spanish dish. There are probably a hundred or more different recipes for Paella. This is my version. May not be quite authentic but all the ingredients are Spanish and locally obtained.

You will need

1 Chicken breast cut into 1 inch pieces half a red and half a yellow Pepper Chicken Stock 1 Half a Courgette 1 Medium Onion chopped White Wine or dry sherry 3 To 4 Mushroom(s) chopped 50 g Frozen or fresh Prawns (uncooked if poss) 1 Tblspn chopped Parsley 2 in Piece Chorizo sliced 2 Garlic Cloves 120 g To 150g paella Rice 50 g Frozen Mussels 3 -4 Plum Tomatoes or 1 tin chopped tomatoes Saffron or paella colouring Sea Salt and black pepper 1 -2 tablespoon Olive Oil 1 tbsp Chopped fresh flat leaf Parsley Spanish paella Spice

Project Budget

Time

Difficulty

Description

My take on a traditional Spanish dish. There are probably a hundred or more different recipes for Paella. This is my version. May not be quite authentic but all the ingredients are Spanish and locally obtained.

Instructions

1. Weigh and chop ingredients. Use fresh chicken stock or if not available a good stock cube to make up approximately half a litre or 1 pint stock. If using saffron place this in stock at this stage to soak.

2. Heat oil in large shallow frying pan with a lid. Add chopped onion and garlic (minced). Fry until onion is translucent. Add chicken, chorizo and chopped vegetables and fry until chicken is lightly browned and chorizo is dispelling oil.

3. Add rice to pan and stir to make sure rice is covered with oil in pan. Add white wine or sherry to de-grease bottom of pan, stirring all the time. Then slowly add about 1/4 of the stock in stages and the tin of tomatoes or chopped plum tomatoes, stirring each time and then letting rice absorb stock. Add Spanish pealla spice and paella colouring if not using saffron.

4. Test rice for 'bite'. When almost done, add mussels and prawns and place lid on. When mussels are heated through and prawns are cooked through season to taste with freshly ground sea salt and black pepper. Add parsley and stir through. Serve with fresh crustly bread of your choice