Paella

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Accy cyclist

Legendary Member
I've been making my own lately. Do any of you like it and if so what's your favourite recipe? I wont bore you with my recipe but i add chorizo sausage,white fish,chicken,red pepper,peas,black olives,onions,chicken stock,salt,garlic,turmeric,extra virgin olive oil,crushed chilli and short grain rice. Have i missed anything?:scratch:
 

jhawk

Veteran
Paella is awesome! :smile:
 

Keith Oates

Janner
I also like Paella very much but I've never cooked it myself, maybe something I should try. !!!!!!!!!!!!!!!!!!!!!!!!!!!
 

Turbo Rider

Just can't reMember
Used to love it in a former life (turned veggie...which I feel the need to bring up every time food is mentioned...kinda hoping Patrick comes up with one of his awesome recipes for me :whistle: ) ...also loved Spanish cuisine though...and Brazilian, Mexican, Caribbean, Japanese...British...now I just eat cheese...or will until I get gout...but on subject...nope, never attempted a paella...hard to perfect, or so I hear...only thing you seem to be missing is shellfish of some sort...back to my cheese...:unsure:
 

citybabe

Keep Calm and OMG.......CAKES!!
The beauty of a paella is that you can use anything that you like

I fry off the chorizo first then take it out of the pan.
Cook the chicken thighs then add in the rice, orange & yellow peppers, leeks and mushrooms.
Add a little saffron to the veg stock and then cook til all liquid absorbed.
The chorizo goes back in as does the raw prawns and squid, season with a little Cajun seasoning and cover with tin foil for 10 mins - the heat of the paella will cook the prawns and squid without overdoing them and making them tough! :hungry:
 
Little help needed here... The rice part is a bit tricky. Do you add the cooked rice or the uncooked rice or is that separately cooked first.
 
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User169

Guest
I prefer the echt Valencian version - rabbit, land snails and large white beans.

The trick is to make sure the bottom and edges caramelize, so you get lots of nice crispy bits.
 

citybabe

Keep Calm and OMG.......CAKES!!
You can use pudding rice as a cheaper option. It's still a short grained rice so does the same job
 

brodiej

Guru
As other people have said add saffron. No turmeric!
You don't want to stir it once the rice is in (unlike a risotto) so the rice stays tasty and you get the caramelised bits.
The problem on a hob is uneven heat so it's best on a bbq or in the oven once the rice is in.
 
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