Sunday, 28 April 2013

Did Somebody say.. PAELLA?

I decided to try and make Paella today and I must say It is rather nice :) x
Now I am not a fan of seafood (there isn't much I like really lol) So I just did a Chicken and Chorizo one but it was rather nice and I will post a seafood recipe and a vegetarian one too for those in need :)

What do we need?

  • Olive oil
  • 1 Red Pepper 
  • 1  red onion, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon paprika
  • 500g paella rice (if you cannot find any risotto rice also works) 
  • 1 1/2 Teaspoons Turmeric (saffron traditionally used but it is expensive, use saffron if you like though) 
  • 2 vegetable stock cubes, 2 chicken stock cubes 
  • A can of chopped tomatoes 
  • 8 Chicken Thighs
  • 300g Cooking Chorizo NOT SLICED (it is a spanish spicy sausage looks like pepperoni I got mine from Lidl, many deli stores sell it too) 
  • some oregano (my favourite herb)
  • salt n pepper
1. I like to cook my chicken first to make sure it is not poisonous and I like to do it on the bone so the meat is more tender and flavoursome. 
I heat the oven to 200 degrees Centigrade (400 f, gas mark 6) I drizzle olive oil, salt and pepper on the chicken thighs and sprinkle oregano cooking them for 45 minutes make sure the skin is crispy

2. while I am doing this I chopped the onion, garlic and peppers ever so finely (I am very fussy so..) it depends on taste but I find it is better finely chopped because the taste of the spices are more pronounced. While I was doing this I also made up the stock using 2 litres of water added and the teaspoon of turmeric I stirred and let it infuse. 

3. After the chicken is cooked I (mind your hands) took the chicken off the bone and broke it up KEEPING THE SKIN and then drizzled a tablespoon of olive oil into a large pan (i do not have a paella pan). And I sweated the onions (when they are slightly seathrough) 

4. Next I added the chopped tomatoes and let them reduce and thicken this is known as Sofrito". Then I added the chopped chicken and the juices with it.  and let it all cook and combine for a couple of minutes. 

5.  After this I added the chopped Chorizo the teaspoon of paprika and the chopped peppers. Mix around thoroughly and continue fry for few more minutes
chorizo :)

6. I then added the stock and salted it because It needs to be well salted. Stir and leave to boil for several minutes to let the flavours mix in the stock I waited untill it seemed to look a bit thicker 

7. Add the rice and mix it briefly to even out in the pan and make sure it is all below the liquid x Do not stir 

8. let it simmer for 10 minutes and then turn down the heat and let it simmer for 10 more :)  this is what mine looked like 

9. then cover with either a lid or some foil and keep cooking untill the liquid is absorbed. then leave it to rest and cool slightly

10. I like to serve mine with some lemon :) 

Here is Rick Stein's seafood version :)  
500g prepared medium-sized squid, cut into 3cm pieces
5 tbsp olive oil
3 garlic cloves, finely chopped
150g shallot, finely chopped
1½ red peppers, seeded and chopped into 1cm pieces
1½ green peppers, seeded and chopped into 1cm pieces
1½ tsp pimentón picante (smoked hot Spanish paprika)
225g large raw peeled prawns
500g small clams, such as carpetshell, washed
600g short-grain paella rice, such as Calasparra
1 heaped tsp loosely packed saffron strands
1.5 litres fish stock
250g large mussels, cleaned
6–8 cooked langoustines or unpeeled cooked crevettes
Alioli, to serve (optional)
Dry the squid well on kitchen paper, season with salt and set to one side. Place a 40–50cm paella pan over 2 burners on a medium heat. Add the oil and garlic and, as soon as the garlic begins to
sizzle, add the shallot and fry for 5–6 minutes until soft and sweet, turning the pan every few minutes so that everything cooks evenly.

You will need to do this throughout the cooking time. Add the red and green peppers and pimentón, and fry for 5 minutes until the peppers are just softened. Stir in the squid and stir-fry for 3–4 minutes until it becomes white and opaque.
Scatter the prawns and clams around the pan, add the rice and saffron, and stir everything together well. Add the stock and 2½ teaspoons of salt and bring to the boil, stirring briefly to redistribute the ingredients around the pan.

Leave to simmer vigorously for 6 minutes over a medium-high heat, but do not stir it any more, remembering to give the pan a turn every 2 minutes. Then reduce the heat to medium, arrange the mussels and langoustines or crevettes evenly around the pan and push them down slightly into the rice. Leave to cook for a further 14 minutes, again without stirring, by which time all the liquid will have been absorbed and the surface of the rice should be pitted with small holes.

Turn off the heat, cover the pan with a clean tea towel and leave to rest for 5 minutes before serving. Serve warm straight from the pan – with alioli, if, like me, you love it.

Read more:

And a Vegetarian Paella
  • 2 tbsp olive oil
  • 2 medium onions, sliced
  • cloves garlic, chopped
  • 1 green and 1 red pepper,cored and diced
  • 1 cup (that's cup and not mug) of peas (frozen are fine)
  • tomatoes, chopped
  • 1 tsp paprika
  • 1 1/2 teaspoons turmeric
  • 800ml  vegetable stock
  • ground black pepper
  • 250-300g paella rice
  • chopped parsley, optional, as much as you like
Follow the recipe in a similar way to mine but skipping the meat bits and replacing them with the vegetable ones :) x


  1. Woah!
    That looks and sounds delicious. Now I want some!
    I'm going to be following you since I really like the look of your blog! :)