Valencian Paella
This exotic dish, known as ‘Paella Valenciana’ in Spain, is a meat, seafood and vegetable dish cooked in saffron rice which is truly tantalizing to the taste buds. Once cooked, the magnificent paella exudes incredible flavours – rich and meaty, and with amazing earthy notes.
Serves
2
Cooking Time
40 mins
Cuisine
Spanish
Ingredients
- 4 pcs. chicken, cut into bite size pieces
- 400g red snapper filet, squids, prawns, and crab
- 2 medium size onions, finely chopped
- 6pcs minced garlic
- 2 stalk celery, diced into cubes
- 1 cup peas
- 1 tsp. thyme
- 2 bay leaves
- 1 medium size plum tomato, crushed
- 1 red bell pepper (capsicum), sliced thinly
- 1 heaping tbsp. paprika
- 1 tsp. saffron thread
- 3 cups basmati rice, washed and drained
- 3 ½ cup seafood stock or water (bring to boil)
- Salt and freshly cracked black pepper
- 3 tbsp. parsley, for garnish
- ¼ cup olive oil
Instructions
- Heat olive oil on a pan, sweat the garlic, onions, bay leaves, and parsley a while.
- Add the paprika and celery, and fry another 1 minute.
- Stir in the rice and fry another 2minutes.
- Add vegetable, tomato, hot stock, saffron, salt, pepper, and seafood.
- Stir well and bring to boil.
- Cover the pan with foil and continue cooking in the oven for 20 min at 180°C until all liquid has been absorbed.
- Sprinkle parsley on top just before serving.
