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.
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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
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.