Paella

ash28

englishrose19 wrote: »

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

Paella should be fairly dry and I think arborio rice is the wrong rice - it's for risotto - you need bomba rice or paella rice. Asda sell a paella rice for about £1.

Smoked paprika(tspn or to taste).....red peppers(1 or 2).....garlic (3 cloves minced).....bay leaves(2).....tomatoes chopped(3)...onion finely chopped(1)....saffron strands.....frozen peas(6 oz)......chicken thighs or drumsticks or wings or mix of all 3(about 1lb)......small piece of spanish chorizo(3 or 4 ozs).....I use a small mixed seafood pack from the supermarket and some prawns in their shell.....half of the prawns I peel and add to the paella near the end, the rest I use to decorate it. The amount of rice depends on the size of the pan....as do the rest of the ingredients. I use an 18 inch paella pan I use about 10 to 12ozs. For the stock I use about 1.5 pints....you might need less or more.

The heads and tails of the prawns I've peeled I boil and make stock for the paella.....we really like the seafoody taste...

I do use a paella pan.....very wide and shallow......once you add the stock you stir it very little and it's supposed to caramelise or stick to the bottom of the pan.

The saffron strands you should break up and cover with about 4 or 5 fluid ounces of hot water and leave for 5 minutes.....add the saffron with the stock......

First you add some oil to your pan and add your chicken and chorizo and peeled prawns and fry gently for a few minutes....take out the prawns and leave the meat in the pan.

Add smoked paprika, bay leaves, onion, garlic and tomatoes to the pan and soften the onion - about 5 or 6 minutes - stirring often.

Add the saffron plus the water and the stock to the pan ...bring to the boil on a high heat.

Sprinkle the rice evenly in the pan....add peas and peppers....cook without stirring until the rice has absorbed most of the stock...about 10 to 12 minutes.

If the pan is bigger than the ring keep turning the pan so the whole pan gets the heat and the rice cooks evenly. Turn heat down and add your shrimps and the seafood mix.

Continue to cook without stirring for 5 minutes.

Remove from the heat and cover with foil and leave to stand about 5 minutes. Delicious.