How to make paella. This tutorial will show you step by step how
to make paella, a spanish favorite that has become a global classic.
Feel free to adjust the meat and seafood ingredients to suit your personal preferences.
What matters most is using top-quality short or medium grain rice and cooking it carefully.
For the paella you will need: Three tablespoons of olive oil.
Fourteen ounces or four hundred grams of boneless skinless chicken thighs cut into bite size
pieces. Salt and freshly ground black pepper.
Five and a half ounces or a hundred and fifty grams of chorizo sliced.
One large onion diced. One large red bell pepper, seeded and sliced.
Fourteen ounces or four hundred grams of paella rice or other short grain rice.
Two large pinches of saffron threads soaked in a half a cup of hot water for ten minutes.
One fourteen ounce or four hundred gram can of chopped tomatoes.
Four and a half ounces or a hundred and twenty five grams of french beans cut into three
quarters of an inch or two centimetre slices, regular string beans will work too.
Ten ounces or three hundred grams of small muscles, scrubbed and debearded, discard any
that do not open after cooking. Ten ounces or three hundred grams of raw,
unpeeled large shrimp, deveined. One to two tablespoons of chopped flat leaf
parsley. A large wok or a large frying pan.
A large plate. A wooden spoon.
A sharp knife. A kitchen towel or a tea towel.
Paper towels or kitchen paper. Step one:
Heat the oil in a wide heavy bottomed frying pan over a medium heat, add the chicken and
salt and pepper, and cook for ten to twelve minutes until browned all over.
Remove chicken and set aside on a large plate lined with a double layer of paper towels.
Step two: In the same pan cook the chorizo for one to
two minutes on each side until browned. Remove and set aside.
Add the onion and red bell pepper to the pan and cook for five to seven minutes until soft.
Add the rice and stir so all the grains are coated and cook for two to three minutes.
Step three: Stir in three cups of water, then the garlic,
saffron with its soaking liquid, and plenty of salt and pepper.
Add the cooked chicken and push the chicken pieces down into the rice.
Step four: Place the chorizo slices in the pan, followed
by the tomatoes and french beans and bring to a boil, simmer over low heat uncovered
for about thirty minutes until most of the liquid has evaporated and the rice is al dente,
firm to the bite. Do not stir or the rice will become sticky.
If the rice is under cooked or starts to stick to the pan, add a little more hot water and
simmer for a few minutes longer. Step five:
Add the seafood, cover and cook for ten minutes until the muscles open and the shrimp turn
pink. Remove from the heat and discard any unopened
muscles. Cover with a kitchen towel or a tea towel
and leave for five minutes. Garnish with fresh chopped parsley and serve.