SEAFOOD PAELLA
The traditional, authentic paella probably the most well known spanish rice recipe, is still made nowadays over an open barbecue with kindling wood which, although does not seem to be so important, adds to the correct cooking of the paella. If you do not have access to a traditional paella pan, use a large frying pan, ideally a non stick one.
Shopping list
2 medium chicken breasts or thighs roughly chopped1/2 rabbit (optional as a chicken substitute)
500g cleaned squid
1kg king prawns
500g diced white fish
500g clams/mussels
2 medium ripe chopped tomatoes
165 grs. wide green bean ( spanish-bachoqueta)
130 grs. large white lima beans ( spanish-garrafon)
1 level teaspoon of saffron
Food colouring (saffron yellow)
3 cups of spanish rice
8 cups of hot water or ( even better chicken broth)
Olive oil ( enough to cover the bottom of the paella pan)
salt ( to taste)
1 level teaspoon of sweet red paprika
Method
First, heat the oil, when it is hot enough, add the chicken and fry unitl lightly browned.
Add the white and green beans and cook them together with the meat. While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until lightly softened; add the paprika, and the hot water or broth until it is almost to the top of the pans edge.
Cook all the ingredients for about 15 minutes over a high fire and tasting for salt.
After 10 minutes add the rice and seafood, distributing it evenly, making sure the rice is covered with liquid. The heat should be fairly high, it takes about 20 minutes for the paella rice to cook.
5 minutes before removing the pan from the heat add the live clams, allow to open but not to dry out.
Do not stir the rice once you have added it to the paella pans, just move ts position gently so the heat gets to all parts equally. All the stock/water should be absorbed when finished.
Take the paella off the heat and let stand for about 10 minutes covering the top with aluminium foil or greaseproof paper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.
Add the white and green beans and cook them together with the meat. While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until lightly softened; add the paprika, and the hot water or broth until it is almost to the top of the pans edge.
Cook all the ingredients for about 15 minutes over a high fire and tasting for salt.
After 10 minutes add the rice and seafood, distributing it evenly, making sure the rice is covered with liquid. The heat should be fairly high, it takes about 20 minutes for the paella rice to cook.
5 minutes before removing the pan from the heat add the live clams, allow to open but not to dry out.
Do not stir the rice once you have added it to the paella pans, just move ts position gently so the heat gets to all parts equally. All the stock/water should be absorbed when finished.
Take the paella off the heat and let stand for about 10 minutes covering the top with aluminium foil or greaseproof paper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.
For a fantastic table presentation, small wedges of lemon can decorate the border and branches of aromatic herbs, such as rosemary or thyme in the middle.
