Paella is an originally Valencian and nowadays typical Spanish dish. The dish paella gets its name from the pan in which it is prepared. The word paella originates from the Latin name for pan, namely patella. Paella can be prepared in many different ways. A popular method of preparation is often with peas and peppers, although purists see peas in the paella as a crime. In Spain, the preparation of paella has traditionally been a Sunday afternoon social event, usually prepared by the male members of the family. During the Las Fallas parties in Valencia, paellas are prepared all over the street.
Preperation: 30 minutes +30 minutes simmer
Quantity: 6 persons
4 tbsp olive oil
1 large onion finely chopped
4 cloves of garlic finely chopped
1 large red pepper finely chopped
1 piece chorizo sausage in cubes
400 g uncooked paella rice
2 chicken fillets in strips
1.35 liters of chicken stock
100 ml white wine
1 bag of saffron threads
sea salt and black pepper
2 squid in pieces
3 tomatoes in pieces
12 large shrimps cleaned
500 g mussels cleaned
fresh parsley, finely chopped
8 lemon wedges
Heat the olive oil in a large (paella) pan over medium heat. Add onion, garlic and pepper and stir well for a few minutes.
Add chorizo, chicken and rice and fry for 3 minutes. Stir in half of the stock.Then add wine, thyme and saffron and season with salt and pepper.
Bring to a boil and simmer for about 20 minutes. Let the food simmer slowly and stir occasionally. Add extra stock if necessary.
Stir in squid and the tomatoes and cook for 3 more minutes.
Place the shrimp and mussels on top, cover the entire pan with aluminum foil and let it cook for another 5 minutes. Remove the aluminum foil and sprinkle some parsley over it.
Serve the dish from the (paella) pan and garnish the dish with lemon wedges.
Enjoy your meal!
The book below is highly recommended for more Spanish recipes.
Instructional video of this recipe on youtube: