Paella
User Reviews
0.0
0 reviews
Unrated
-
Cook Time
mins
-
Servings
15
-
Course
Main Course
-
Cuisine
Spanish
Paella
Report
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Share:
Ingredients
- 1 Big Red Capsicum
- 2 carrot
- 1 onion
- extra virgin olive oil EVOO
- 500 grams chicken breast diced
- 4-5 L water
- 3 achets saffron powder or threads
- 2 kg rice
- 200 grams peas
- 1 kg shelled mussels
- 200 grams Prawns
- 12 scampi
- 600 grams calamari
- Sprinkle of sea salt
- fresh parsley
Instructions
- Boil 4-5L water in a large pot while you prepare the ingredients for this amazing dish.
- Dice the carrot, capsicum and onion into small pieces.
- Prepare the calamari by cutting the calamari strips into cubes.
- Pour a generous drizzle of extra virgin olive oil into a large deep pan and put it on the stove at a medium-high heat to start the paella mixture.
- Add the capsicum, carrot and onion to the pan and stir. Leave to simmer until the vegetables begin to soften.
- Add the calamari pieces and simmer for around 10 minutes while stirring regularly.
- Once the water has started to heat up, add 2 x sachets of saffron powder to the large pot.
- Next it's time to add the diced chicken to the mix and stir using wooden spoon. This should also be left to cook for 5-10 minutes.
- Add the prawn and saffron broth using a large ladle and stir it through.
- Then, pour in the rice, stir once again, and add another 2 ladles of broth.
- To add extra flavour to your paella, add a sprinkle of sea salt and mix, before pouring in up to 200g of peas.
- Continue to stir frequently, until the rice is par-boiled. Then, add the prawns, mussels and scampi.
- Place the scampi evenly around the pan so that they rest on top and are able to cook whilst looking on-point for presentation.
- Once the paella is almost ready, add a few sprinkles of finely chopped parsley.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
