Check out my latest video where I show you how to make paella – the Spanish classic – which is easier to make than you think.
Although it’s a one pot dish it does need a little care and attention to achieve paella perfection. I mention the socarrat or crust at the bottom of the dish later on and this is very important to making a great paella.
When I was living in Spain I tried many different varieties. Every region has its own version of this Spanish classic, in fact every household makes it to their own taste, so this is my version. It’s Spain’s national dish and no surprise it’s absolutely delicious.
Chicken & Prawn Paella
- 250g x Paella Rice
- 350g x Chicken Breast
- 8 x Large Uncooked Prawns
- 4 x Tomatoes
- 500ml x Chicken Stock
- 60g x Frozen Peas
- 1 x Large Garlic Clove
- 1 x Teaspoon of Smoked Sweet Paprika
- 1 x Red Pepper Roasted
- 1 x Small pinch Saffron
- Olive Oil
Make up your stock and while hot add the saffron.
In a paella pan or a frying pan add the chicken and prawns fry for 3-4 minutes on a high heat. Just enough to give the meat a little colour.
Turn the heat down and add the garlic and stir fry until the fragrant changes about 1 minute being careful not to burn it.
Now add the tomatoes, sweet paprika and pinch of salt stir in.
Add the rice DON’T WASH IT! Cover with the saffron infused stock.
Do not disturb the rice let it simmer
After about 15 minutes when the liquid has been absorbed add your peas and red pepper but DO NOT stir in. Turn up the heat and wait for the sound of snap crackle and pop of the rice forming the socarrat (the rice and tomato crust at the bottom)
Turn off the heat and cover with foil, leave for 10 minutes.
Serve with lemon wedges.
So how did you get on with this recipe? Please remember to tell me in the comments below.