Delicioso Paella

Posted on: July 6th, 2009 by admin No Comments

This version of Spanish paella comes from an old work mate from Catalonia. Sometimes they use arroz negro (black rice) and use squid ink in the paella to make it black, but our recipe is a little easier. It is best to use a good paella rice if you can- there are a few options listed below.


Traditionally paella is made on a Sunday and because women needed a day off from cooking, it is usually made by the men. There are tons of variations of paella, this one is chicken and seafood, but you can leave out the chicken if you like and add other seafoods if you have favorites.

  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 red capsicum, chopped
  • 1 large tomato, peeled and chopped
  • 2 garlic cloves, crushed
  • 300g (10 0z) chicken breast fillet, diced
  • 200g (7 oz) calamari or squid, sliced
  • 300g (10 oz) Spanish rice (or about 75g (2.5 oz) per person) Bomba or Calasparra are best- firm absorbent rices
  • 750ml (1.5 pints) fish stock (you can also use chicken stock)
  • 10 strings of saffron
  • 2 tsp Spanish paprika
  • 4-8 large green prawns
  • 8 fresh mussels
  • 200g (7 oz) peas
  • 1/3 c chopped parsley

Heat oil in a paella pan (or heavy saucepan) over medium heat. Add the onion, garlic, capsicum, tomato, chicken, calamari/squid and rice, and stir constantly for a few minutes. Now stir in stock, saffron and paprika. After this don’t stir the paella any more.

When the stock is boiling and rice grains begin to swell, add the prawns. Cook over medium heat for about 10 minutes. Push the mussels into the rice and cook until the shells open. Finally add the peas and parsley and leave for five more minutes on low heat. Serve with lemon wedges, why not make a giant paella for all the family?!


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