Spanish Paella Recipe

Updated: Jul 8

✦ CEO of Brilliant-Online Veronica Lind has taken a piece of Spain with her in the form of a delicious Paella recipe set to impress.


Paella is pronounced as 'pa-e-ya'

Spanish paella recipe from Brilliant-Online

It's hard not to love Mediterranean cuisine.


I'm a true blue foodie and while it's great having photos as a memento of places I've visited, I also enjoy taking a piece of their cuisine with me back home.


After a recent trip to Spain I had a go at making my own Spanish paella when I got back to Australia. I found a good recipe for you, so give it a go, prepare a hearty jug of sangria to go with it and you'll feel like you're in sunny Spain.




The most important thing about paella is this - a good paella needs good company to bring out its best flavours, so round up your friends, family, neighbours and coworkers to enjoy it together with you!


What rice do I use for paella?


The best rice to use for paella are:

- Bomba Rice (Arroz bomba)

- Valencia Rice (Arroz de Valencia)

- Calasparra Rice (Arroz Calasparra)


You can get these types of rice at Woolworths, Harris Farms, Coles, delis, Spanish or Mediterranean delis (some Italian ones too), or gourmet stores. If you cannot find these then the best substitutes for paella rice are:

- risotto rice - add an extra 1/2 cup of water with stock

- medium grain rice - reduce water to 2 cups per 1 cup of rice

- long grain white rice, sushi rice - reduce water to 2 cups per 1 cup of rice


INGREDIENTS:

(Serves 5-6 people)

  • 1 - 2 tbsp olive oil

  • 7 oz / 200g cured chorizo (2 pieces), sliced 1/2 cm / 1/5" thick

  • 200g / 6 oz squid (calamari), cut into 7mm / 1/4" thick rings

  • 1 onion , diced (brown, white, yellow)

  • 3 garlic cloves, minced

  • 1 red capsicum / bell pepper, diced

  • 300g paella rice ("Bomba", "Valencia" or "Calasparra" rice)

  • 2 juicy ripe tomatoes, peeled and diced OR 3/4 cup canned crushed tomato

  • 300g / 10 oz chicken thigh fillets, cut into 1.5" / 3.5cm pieces

  • 875 ml chicken broth/stock (not low sodium) or homemade seafood broth

  • 1 tsp saffron threads (or 1/4 tsp ground saffron)

  • 150g frozen peas

  • 12- 16 medium / large prawns, whole (shell on)

  • 12 large mussels, cleaned and checked for freshness

Garnish

  • Fresh parsley, chopped

  • 2 lemons, cut into wedges


NOTE: Famous chef Jamie Oliver caused a scandal when he suggested adding chorizo (a type of Spanish sausage) to the classic paella. Paella may not be an item on UNESCO's list of things to be protected but the Spanish are protective of their tradition. The humble chorizo is quite a well-loved ingredient, and delicious to boot, so To Chorizo or Not to Chorizo - that is your choice!


METHOD:


If you haven't got a paella pan, you can use any large skillet or a wide pot. If this is your first time making paella, it´s probably a good idea to start with a skillet or pot because the traditional paella pan is very shallow and without a good technique the rice may burn easily. </