Paella is one of the most famous Spanish dishes and an absolute must do when you find yourself in any Spanish restaurant offering this treat. You won't forget your first one
There is no one-way of making paella. Every chef has his own specific method and the list of ingredients varies enormously from one chef to another.
This recipe works well, but feel free to experiment with the ingredients, by adding in your own personal favourites.
The traditional paella pan is shallow with a large base area, like a very big frying pan, but with ring handles on either side. This is because the traditional, large, communal paella do's can often cater for as many as 100 people at a single sitting and cannot be lifted from the fire by a single person!
This recipe, however, is sufficient only for four (hungry people)
Olive oil (half a glass)
600 gms long grain or saffron rice
A Green pepper (sliced)
A Red pepper (sliced)
3 pint of fish stock
250 gms of peeled shrimps
A cleaned squid
A can of green peas
1 chicken
1 rabbit
A finely sliced onion
4 sliced tomatoes (cubed)
Garlic (to taste)
Salt
1 a fresh lemon
Fresh parsley
Wash and dry the chicken and rabbit pieces then heat the olive oil in the pan and add the onion and garlic, stirring for a couple of minutes. Add the meat and cook until brown then add the cubed tomatoes and stir these in with the chopped peppers for a further 5 minutes.
Then pour in the rice stirring all the time, for a couple of minutes, before adding the fish stock and the other fish that you have chosen to include e.g. shrimps, squid, clams, mussels etc. Stir the mix carefully with a wooden spoon and add the green peas. Reduce the heat to a minimum and leave uncovered.
Watch the rice carefully and add hot water if necessary, but don't stir the dish simply shake it once in a while. It should take 20 minutes, but try the rice and add salt to taste till the rice is soft. Then simmer it for 5 minutes, garnish with the parsley, sprinkle with lemon and serve immediately. |
 
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