Paella recipes
Ingredients
- 8 chicken drumsticks and tights, mixed, or 1 whole chicken, cut into pieces
- 2 teaspoons salt
- Freshly ground black pepper
- 4 teaspoons smoked paprika or paprika
- 3-4 boneless pork chops
- 2 onions chopped
- 4 garlic cloves, crushed
- 500g tomatoes, fresh or canned, skinned, desseded and chopped
- 2 large pinches of saffron threads
- 350g calasparra (paella) rice (400ml)
- 750-800 ml boiling chicken stock or water
- 100g shelled fresh peas, or frozen and thawed
- 200g green beans, halved
- 8 baby artichokes, halved lenghtwise, or canned or marinated equivalent
- 8 large uncooked prawns, shell on.
Method
- Pat the chicken dry with kitchen paper. Put the salt, pepper and paprika in a bowl and mix well. Sprinkle the chicken with half the mixture and toss well.
- Heat the oil in a large, shallow frying pan. Add the chicken and pork, in batches if necessary, and saute over medium heat for 10-12 minutes or until well browned. Remove with a slotted spoon and set aside.
- Add the onions, garlic, tomatoes and saffron to the pan, then add the remaining salt and paprika. Cook until thickened, about 5 minutes. Stir the mixture well, then replace the meats, stir in the rice and most of the hot stock. Cook over high heat until bubbling fiercely, then reduce the heat and simmer gently, uncovered, for 15 minutes.
- Add the peas, beans, artichokes, prawns and remaining stock, if necessary, and continue to cook for 10-15 minutes more or until the rice is cooked and glossy but dry. Serve the paella straight from the pan.
Carolyne has contributed to these popular cooking recipes:
Ingredients
- 3.5 PINTS WATER
- 2 VEG STOCK CUBES
- GOOD PINCH SAFRON
- 4 TBS OLIVE OIL
- 100 GRAMS CHORIZO
- 450 GRAMS CHICKEN SKINLESS AND CUBED
- 1 ONION DICED SMALL
- 3 GARLIC CLOVES
- 450 GRAMS TOMATOES CHOPPED
- 1 RED PEPPER
- 200 GRAMS GREEN BEANS COOKED AL DENTE
- 2 TBS PAPRIKA
- 450 GRAMS SHORT GRAIN RICE ARBORIO
- 300 GRAMS RAW PRAWNS SHELLED OR UNSHELLED
- HANDFULL CHOPPED PARSLEY (OPTIONAL)
Method
- I SOMETIMES PREPARE STEPS 1-3 IN ADVANCE TO SAVE TIME.
- 1. HEAT 2 TBS OIL FRY CHORIZO QUICKLY TURNING UNTIL CRISP, REMOVE FROM PAN.
- 2. ADD REMAINING OIL FRY CHICKEN STIRRING UNTIL LIGHTLY COLOURED.
- 3. STIR IN CHOPPED TOMS AND PAPRIKA STIR WELL.
- 4. SPRINKLE IN RICE STIRRING TO SOAK UP OIL.
- 5. ADD STOCK A FEW LADLES A TIME WHEN RICE STARTS TO ADSORB ADD MORE. CONTINUE ADDING STOCK AND SIMMERING FOR ABOUT 15 MINS UNTIL RICE IS JUST TENDER.
- 6. ADD GREEN BEANS, CHORIZO AND RAW PRAWNS COOK FOR 2-3 MINS UNTIL PRAWNS PINK.
- 7. SEASON WELL
- 8. COOL FOR 5 MINS STIR IN PARSLEY IF USING.
Ingredients
- 1 tbsp. olive oil
- 2 chicken breasts (diced)
- 4 raw king prawns (shell and head on)
- 1 garlic clove (chopped)
- 3 medium tomatoes (roughly chopped)
- 200g paella rice
- 125 ml dry white wine
- pinch Saffron
- 1l chicken stock (boiling)
- 8 small cherry tomatoes
- 110g Birds Eye Peas
- pepper
Method
- 1. In a paella pan, heat the olive oil and fry the chicken pieces for 1–2 minutes
- 2. Add the prawns, stir, and then add the garlic and tomatoes. Fry for a couple more minutes
- 3. Sprinkle in the rice.
- 4. Add the wine and bubble for a few minutes
- 5. Add a good pinch of saffron, and pour on up to 1 litre of boiling chicken stock (it should come to about 1 cm above the level of the rice)
- 6. Finally add the small cherry tomatoes and peas, season and simmer for 20 minutes
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