Paella

johanne

Does anyone have any cheap recipes for paella? OH really wants to make it one night but i wouldnt have a clue how to do it!:o

Trollydolly_2

Not exactly a recipe but Lidl do a bag of frozen paella usually about 99p when the discounts are on, £1.99 when its not. I get this and add all kinds of things to it. Its yummy on its own but even better when u add stuff. I usually put in more chicken, prawns (king ones when they are on offer) chunks of cheapo frozen cod. Basically whatever i can find reduced. MMMMmmm yum, think ill have that tomorrow.

Sallys_Savings

This is the receipt I use for the slow cooker

2 tbsp olive oil
1 onion finely chopped
2 garlic cloves, crushed
225g/8ox chicken thigh meat, cut into small pieces
1 1/2 pints chicken stock
good pinch of saffron powder
225g/8oz long grain rice
4 tomatoes, skinned and chopped (or a tin of chopped toms)
1 red (bell) pepper, finely chopped
salt and freshly ground black pepper
1/3 of bag of prawns (really sorry but i havent a clue on the size i normally use as i havent any at the mo. they are bogof in tescos at the moment though)
100g/4oz frozen peas

1. Heat the oil in a large frying pan and cooke the onion and garlic for about 5 minutes, stirring occasionally without browning.
2. Add the chicken and cook for 2-3 mins, stirring occasionally.
3. Add the stock and saffron, bring to the boil, then stir in the rice, toms and pepper. season with salt and pepper. return just to the boil and then transfer to the slow cooker.
4. cover and cook on low for 3-4 hours
about 30 minutes before serving stir in the prawns and peas.

Hope this is the sort of receipe you were after

Sallys_Savings

oops ...forgot to say...this serves about 5 people.

SallyUK

I know there's lots of recipes on the Net for this, but I wondered if anyone had a tried and tested one they could share please?

Susan
xx

lic

I use supermarket own brand savoury rice.
1 packet svaoury rice.
1/2 a chicken.
1 x smoked cod fillet.
1 x haddock fillet.
1 x packet fresh cooked prawns.
4 0z frozen peas.
Sometimes I add Corizo sausage ( bought from Lidl).
it takes about 15mins from start to finish.
Chop the chicken and fry fo about 5 minutes till brown.
Add rice. Cook the rice as instructed on the packet.
About 5 mins before the end of rice cooking time add the fish.
1 min before end of cooking time add peas and prawns.
if using chorizo fry this at the chicken stage. The chorizo is very fatty and if dry fried will provide enough fat to fry the chicken in.
The most important ingredient is a bottle or 2 of chilled white wine.
Que Aprovache!!!!!!!!!(as the Spanish say)

Psykicpup

mine's slightly different but less authentic I guess

Onion- chopped finely-ish
Garlic
herbs & spices to taste
rice
chicken stock or mix of chicken & fish at various points - you need plenty of stock :rotfl:
chicken - raw or precooked
Veg - peppers sweetcorn peas etc
bag frozen mixed seafood (maybe extra prawns if you love 'em)

Fry off chopped onion & some garlic in olive oil until transparent - if using raw chicken add that at this point & brown with the onions
add the rice - rissotto or other short grain & fry together for a few mins- maybe add some herbs or spices to taste around this time
add some chicken stock & any raw (ie not tinned lol) veg & cooked chicken and reduce down gently - taste
add some more chicken stock & any other veg (or stuff you forgot!) and reduce down again - taste
then add some more stock bring back to a simmer & add a bag of mixed frozen seafood - reduce taste & if 'ready' serve

allowing the seafood to defrost in the paella really adds to the seafoody taste:T
you need to taste often as it never seems to taste quite the same each time you cook it but you soon get an idea of if it needs more garlic or herbs or whatever!

mrs_baggins

does anyone have a foolproof one? i tried making it for first time the other day and it didnt turn out good-insipid tasting and very mushy! i used chicken, choritho sausage, paprika, tin of tomatoes, garlic. risotto rice.

I think i juts didnt use enough spices but not sure how to make it unmushy. could something like this be done in a slow cooker also?

puddy

How do you cook paella properly. I have followed the instructions on the box but find that the very top layer of rice is still raw even though the rest of it is cooked?

I always find this if I try to cook rice uncovered (so i never do).

What have I done wrong. I have used a stainless steel frying pan, I wonder if the sides are too deep, about an inch and a half?

lizzyb1812

Your pan may not be big enough - traditional paella pans are shallow and very wide. Your meat/seafood ingredients should be only one layer deep and the rice dotted around/among them. Stock should cover the rice to ensure it cooks properly. Don't stir but it is ok to pat the rice down into the stock. Because the traditional pans are wide there is a lot of evaporation so you use more stock to compensate - perhaps that might be the first thing to try.

zippychick

as this dropped down the board ive merged it with an older thread which has some recipes

Zip