Classic Spanish Paella
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4.6
18 reviews
Excellent
Classic Spanish Paella
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This Classic Spanish Paella rivals any restaurant paella! Sometimes, nothing compares to good home cooking, and a classic Spanish recipe, courtesy of your mother.
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Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 6 cloves garlic large, finely chopped
- 1 small red bell pepper diced into small pieces
- 4 large chicken thigh fillets cut into bite-sized pieces, boneless skinless
- 4 large tomato chopped
- ½ cup white wine sauv blanc, pinot gris - optional, dry
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 10-12 mussels scraped and cleaned properly
- 8 ounces calamari rings
- 3 ¾ cups chicken broth or stock, or homemade fish stock, low sodium
- 2 cups medium grain rice or jasmine rice
- ½ cup peas frozen
- 1 teaspoon saffron or saffron threads, powder
- 1 teaspoon paprika sweet or smoked
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 21 ounces Shrimp
- 2 tablespoons parsley chopped, flat leaf, fresh
- 1 tablespoon bell peppers capsicum strips, fire roasted, strips
Instructions
- Heat oil in a large sized non-stick pan or well seasoned skillet (or a paella pan if you have one), over medium heat. Fry onion, garlic and capsicum together; cook until onion is transparent (about 3 minutes).
- Sauté chicken until golden on all sides. Add in the chopped tomatoes, salt and pepper to taste. Cook for 5 minutes until they release liquid and the tomatoes begin to create a sauce.
- Add the wine, mussels and calamari rings. Allow to cook for a further 5 minutes; allow the wine to evaporate to half the quantity, then pour in the stock (or broth), rice, peas and saffron. Mix all ingredients until well combined.
- Bring to a boil; reduce the heat and cover to allow MOST of the liquid to absorb into the rice, while stirring occasionally to prevent rice from sticking and burning to the pan underneath. (Cook until the rice is ALMOST cooked through.)
- Add in the prawns, mixing them through the rice, and cover again to allow the prawns and rice to cook completely.
- Once cooked, sprinkle with the parsley. Place capsicum strips over the top of the paella for enhanced flavour to serve. Drizzle with a small amount of olive oil over the top before serving.
Notes
- Seafood: Fully shelled shrimp is ideal and traditional in paella, but we prefer peeled, tail on shrimp. If you don't like seafood, replace with 2 large chicken thigh fillets.Chicken: Substitute with pork if desired.Rice: Medium grain or jasmine rice yield the best results.Fire roasted peppers: Make your own by placing them on direct flame over a gas cooker or stove top until they char and the skin begins to crease and peel.
Nutrition Information
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Calories
615kcal
(31%)
Carbohydrates
73g
(24%)
Protein
51g
(102%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.02g
(1%)
Cholesterol
323mg
(108%)
Sodium
332mg
(14%)
Potassium
914mg
(19%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
823IU
(16%)
Vitamin C
29mg
(32%)
Calcium
116mg
(12%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 73g | 24% |
| Protein | 51g | 102% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 323mg | 108% |
| Sodium | 332mg | 14% |
| Potassium | 914mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 823IU | 16% |
| Vitamin C | 29mg | 32% |
| Calcium | 116mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
18 reviews
Excellent
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