Paella

zippychick

ive merged this with our paella thread

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tiredwithtwins

dont know about anyone else, but i usually find the final paella often depends on the chorizo i use ... i usually buy mine from morrisons (cant remember the brand) - its £2 prepacked with the other smoked meats - all i then use is onion, 2 red peppers, paella rice, couple of chopped up chicken breasts or use up cooked chicken, half a bag of prawns, chicken stock, 2 tsp of paprika and s&p. bung it all in a big pan and simmer it for about half an hour or until rice cooked, kids go and stir it every 5 mins or so.

englishrose19

Hi everyone,

I recently returned from Spain and I've got paella on my mind!

I have read a number of recipes but does anyone have any advice on that perfect paella taste/ texture?

I'm just using prawns, I've got onions, arborio rice, paprika, peas, lemon etc...

Thanks all!! :T

PLRFD

Real saffron helps.

Meadows

Depends if you want a purely fish one or not?

I use chicken, chorizo, prawns, calamari, rice, onions, garlic, (frozen) peas, canned tomatoes, herbs, saffron, lemon or lime juice & zest, salt & pepper, plus stock in mine (white wine - optional).

I set it going (usually on the barbecue) by drizzling oil into the dish, lightly fry the onion, garlic & chicken then toss in and coat the rice in the oil, add the stock (wine), tomatoes and seasonings and leave it going for quite a time (sort of thing I put on a hour or so before we want to eat and give it the odd stir), then when it has been cooking quite a while I add the chorizo.
The prawns and calamari go in not long before serving as they take no cooking.

catwoman73

Be aware that if the paella you had in Spain was bright yellow, this is due to artificial colouring.

If you make it yourself it will probably be a lot paler, but still tasty. I add garlic as well as paprika and saffron and chicken stock.

It's one where there's not necessarily a definite recipe and the only thing you need to measure is the rice/stock ratio. You can add as much/little meat/fish/veg as you like, depending on what you have that needs using up.

I start of by frying the chorizo to release the oil, take the chorizo out of the pan and then add the meat, onions etc. I usually use green beans instead of peas, because I don't really like peas, and use whatever meat/fish I have but usually chicken thighs and chorizo, plus mussels/squid/prawns/clams just as much or little as you like. Rabbit is the traditionally used meat in many parts of spain.

tece

I use the above summer paella recipe that I've been using for the past ten years.
It includes chicken, uncooked prawns, shelled mussels, saffron, rice, chicken stock, sherry, pinch of chilli flakes, onions, red pepper, peas and sherry.
Squeeze of fresh lemon juice to serve. The texture should be sticky.
Nom, nom think I will make this weekend.

redfox

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Jalepeno

You must use paella rice, Bomba is best, Arborio is for risottos. Risotto rice releases starch as you stir and cook to give the creamy texture, paella rice just soaks it up and stays dry and a little firm. Also never stir a paella - it's the crusty bottom that everyone fights over in Spain.

zippychick

ive merged this with an older Paella thread

Zip