How To Make Paella

Though paella originated in the Valencia region of Spain, this traditional Spanish dish has now become popular throughout the world. Paella is a popular Spanish dish characterized by its bright yellow rice seasoned with saffron. The food got its name from the distinct two handled large shallow dish in which it is usually prepared and served on. Paella is actually the food of the field workers, and is normally cooked outdoors on an open fire. However, you don’t have to go to Madrid or Barcelona to try authentic paella. It is a simple dish and you can prepare it at home in the comfort of your kitchen. It is a dish usually prepared by the peasants with whatever meat, fish, and vegetables that is available. By adjusting the ingredients according to your taste, you can actually come up with your own paella recipe as well! Now doesn’t that sound interesting? To help you get started, here are two well-liked paella recipes. Pick one that appeals to you the most and give it a shot!

Paella Recipes

Recipe 1

• 2 cups Callasparra or Arborio Rice
• ½ lb sliced mild Fish (such as Halibut)
• ½ lb raw Shrimps (peeled and deveined)
• 2 cans Artichoke hearts (drained and quartered)
• 2 oz Pimento, (drained and sliced)
• 1 16 oz can of Tomatoes
• 10 oz of frozen Baby Peas (thawed)
• ½ cup Onion (chopped)
• 3 cloves of garlic (chopped finely)
• 4 cups of Vegetable stock
• 1 tbsp Paprika
• ½ tsp each Black and Red Pepper
• ¼ tsp Saffron
• 1/3 cup Olive oil
• Paella pan

• Heat oil in the paella pan.
• Add onion and garlic and sauté it for 5 minutes or until soft.
• Stir in the stock, seasonings, rice, and chicken, and bring to boil.
• Reduce heat, cover and simmer on low flame for 30 minutes.
• Next, add artichokes and peas and cook for about 15 minutes.
• Mix the fish and shrimp and let it cook for 10 minutes.
• Garnished with pimento.
• Serve hot in a large shallow dish.

Recipe 2

Ingredients

• 2 garlic Cloves (minced)
• 1 small Onion (chopped)
• 2 cups Rice
• 1 tbsp Vegetable oil
• ½ tsp Turmeric
• 1 Tomatoes (diced)
• ¾ lb large Shrimps
• ½ tsp Cumin
• 2 cups Chicken stock
• ¼ lb Linguica Sausages (sliced)
• 5-6 Saffron strands
• ½ cup fresh Parsley (chopped)
• 1 tbsp fresh Thyme (minced)
• 1 small Red Bell Pepper (chopped)
• 1 tsp Black Pepper
• 2 cups Clam juice
• 1 pinch Red Pepper flakes
• ½ lb Mussels
• ¾ lb Cherrystone Clams

• Take the saffron strands in half a cup of hot water and allow it to stand for a few minutes until the saffron dissolves.
• Heat oil in a deep skillet.
• Stir fry the sausage until golden brown.
• Remove from the skillet and drain on a paper towel.
• Add garlic and fry for a minute.
• Add onion and bell pepper and stir fry.
• Now mix, thyme, parsley, and all the other dry spices.
• Cook for a few minutes until the vegetables are tender.
• Now add rice and cook well so that the spices, rice, and all the vegetables blend together.
• Once the rice is cooked, add the saffron water.
• Pour the chicken stock and clam juice to it.
• Add shrimp and the clams to the rice.
• When everything is cooked fully well, garnish the dish with parsley and serve on a traditional paella pan.