- By Fish
- By category
- By Season
First, heat the oil, when it is hot enough, add the chicken and fry until 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 hot water or stock until it is almost to the top of the pans edge.
Cook all the ingredients for about 15 minutes over a high fire, keep tasting, adding salt if needed.
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. Minutes before removing the pan from the heat add the live clams or mussels, 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 leave to 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.
- Seafood Ingredients
1kg king prawns
500g diced white fish
500g cleaned squid
- Other Ingredients:
- 2 medium chicken breasts or thighs roughly chopped
- 1/2 rabbit (optional as a chicken substitute)
- 2 medium ripe chopped tomatoes
- 165 g. wide green bean ( spanish-bachoqueta)
- 130 g. 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 stock)
- Olive oil (enough to cover the bottom of the paella pan)
- Salt (to taste)
- 1 level teaspoon of sweet red paprika
Publication Date: January 28, 2015.