Paella is a typical Spanish dish, more specifically a recipe evolved from the region of Valencia. This recipe is traditionally cooked in a flat round steel pan with two handles and cooked over a wooden fired oven. From the type of utensil being used for its cooking, the term Paella has actually originated.
This recipe is normally made with sea food but can also be prepared with chicken or lamb. There are literally many of ways of cooking paella and every recipe has its own flavor depending on the occasion. This could be eaten on festival days as it is sufficiently enough to feed everybody.
Many people do not feel to attempt, cooking paella recipes. So they prefer to eat in restaurant, but honestly saying homemade version of paella is always the best as compared to the market preparation. Moreover, it is extremely flexible in terms of ingredients and cooking times.
Preparation time: 30 minutes.
How to Prepare:
First, boil all the shell fishes and sea foods for 5 min. Let them turn tender. If we wish we can keep the stalk or use the frozen fish-stalk in later on cooking.
Now heat oil in a large flat pan. Add the onion. Sauté for a minute. Add the chicken pieces. Fry for five minutes till it turns slightly brown. Now add green pepper, red pepper, carrot and fry gently for another five minutes. Chopped tomatoes and squid may be added and fry the entire thing in low heat for another ten minutes. When the vegetables are fairly cooked, add the rice and saffron sticks and stir well to make sure it’s well mixed with the oil and the previously cooked ingredients.
Season with salt and red paprika. At this stage of cooking add the crushed garlic cloves and clams. Fry for couple of minutes and pour the fish stalk into the pan. Cover the lid and let it cook in low flame for few minutes. Add boiled prawns, peas and the rest of the boiled sea foods. Give a carefully stir. Arrange the mussels on the top. Put the lid back on and leave for another ten minutes. Let it boil. Check that there is enough water remained. If it is getting too dry, then add more water. During that time, shake the pan occasionally instead of stirring, so as not to upset food. Once the rice is cooked and the mussels have opened, Paella is now ready to eat.
Sprinkle lemon juice and black paper powder to enhance the taste to the recipe. Garnish with chopped parsley. It is always served hot and sizzling.