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Spanish Paella recipe

According to Wikipedia, Paella is a Valencianrice dish that originated in its modern form in the mid-19thcentury near lake Albufera, a lagoon in Valencia, on the eastcoast of Spain. Many non-Spaniards view paella as Spain’s nationaldish, but most Spaniards consider it to be a regional Valenciandish. Valencians, in turn, regard paella as one of their identifyingsymbols.

Recipe: Spanish Paella

3 tablespoons olive oil
6 fresh hot Italian sausages
12 chicken thighs with skin and bones, excess fat trimmed
2 large onions, chopped
10 garlic cloves, chopped, plus 1 garlic clove, minced
1 1/2 cups tomatoes, chopped
2 bay leaves
4 medium zucchini, halved crosswise, then quartered lengthwise
3 red bell peppers, cut into 1-inch-wide strips
1 1/2 pounds uncooked large shrimp, peeled, deveined
1/8 plus 1/4 teaspoon saffron threads
2 1/2 cups arborio rice or medium-grain white rice
1 1/2 teaspoons salt
5 cups chicken broth
2 teaspoons paprika
Chopped fresh parsley

  • Heat 1 tablespoon oil in heavy large shallowpot over medium-high heat. Add sausages and saut untilcooked through, turning often, about 10 minutes. Transfer tolarge bowl.
  • Sprinkle chicken with salt and pepper.Working in batches, add chicken, skin side down, to pot. Coverand cook until brown, about 6 minutes. Turn chicken over, coverand cook until brown and cooked through, about 8 minutes longer.Transfer chicken to bowl with sausages.
  • Add onions and 10 chopped garlic clovesto pot; saut until tender, about 8 minutes. Add tomatoesand bay leaves; stir 2 minutes. Stir in zucchini and bell peppers.Transfer to another large bowl.
  • Toss shrimp with remaining 2 tablespoonsoil, 1 minced garlic clove and 1/8 teaspoon of saffron in mediumbowl.
  • Preheat oven to 375°F (190°C).Brush one 18 x 12 x 2 1/4-inch roasting pan with olive oil.
  • Mix rice and 1 1/2 teaspoons salt intovegetable mixture. Spread rice mixture evenly in prepared pan.Cut sausages diagonally into 1-inch slices. Using wooden spoon,push sausage and chicken pieces into rice mixture; pour any juicesfrom bowl over.
  • Bring 5 cups chicken broth, paprika andremaining 1/4 teaspoon saffron to boil in medium saucepan. Pourevenly over rice mixture.
  • Cover roasting pan tightly with foil.Bake until rice is almost tender, about 40 minutes.
  • Sprinkle shrimp mixture with salt andpepper. Arrange atop rice mixture. Cover pan with foil; bakeuntil shrimp are opaque in center, rice is tender and most ofliquid in pan is absorbed, about 20 minutes longer. Sprinklewith parsley. Spoon paella onto plates and serve.

    Serves 10.

    Valencian paella – recipe

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