Ina Paella

With this straightforward recipe for Ina Garten’s Shrimp Paella, you can create a flavorful and genuine paella right in your home kitchen. All you need are some basic ingredients like rice, saffron, veggies, chicken, and shellfish. This hearty dish is sure to become one of your favorites if you have a passion for preparing international cuisine.

The traditional Spanish rice dish known as paella (pronounced “pai-ee-uh”) is created with rice, saffron, vegetables, chicken, and seafood, all of which are cooked and served in the same pan. Paella is often considered to be the national dish of Spain, despite the fact that it was first created in Valencia.

There are several paella recipes to choose from. Paella made with chicken, paella made with seafood, and paella made with a mix of the two is the most frequent types (a combination of seafood, meats, and vegetables).

Ultimate Valenciana Paella Recipe

Rice, saffron, chicken, and veggies are the essential components of any paella meal. Paella is a Valencian cuisine. After that, the ingredients will change according to the type of paella or the location in which it is prepared. This straightforward paella recipe calls for the following ingredients:

The Mediterranean diet, of which paella is a staple, is known for its healthful qualities. This dish features grains, proteins, and healthy fats to create a well-rounded meal.

Paella is traditionally made using Spanish rice, which is also known as “bomba” rice, Calasparra rice, and Arroz Redonda. I recommend making your paella with this type of rice. It is a kind of rice with small grains that can take on more water than traditional rice without becoming mushy. You may get Spanish rice through retailers such as Amazon and World Market, as well as foreign food markets.

Easy Spanish Paella I Panning The Globe

Paella may be made in any standard big pan (I make it in a skillet that is 12.5 inches in diameter, and this recipe fills it up to the very top). A huge paella pan is used to prepare traditional paella because this type of pan enables the rice to be spread out into a thin layer and cooked more evenly.

Chorizo would never be included in a seafood paella that followed the traditional Shrimp Paella recipe. However, there are various variants that are made nowadays in which chorizo is included.

Although it is one of the traditional components in Shrimp Paella, the use of saffron is not required to make the dish. Today, many Spaniards will instead use food coloring, which is known as a colorant, while others may use turmeric as a replacement for the color. If you don’t use saffron, the rice won’t have that signature yellow hue, but it will still taste great.

Paella With Grilled Prawns On The Bbq

* Percent Daily Values are based on a 2, 000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.This is not a cheap recipe, because seafood is expensive, but it certainly is much more affordable than a restaurant meal. Do not use Risotto rice, it is too creamy and results in a 'mushy' paella. Do not skimp on the olive oil and season in layers as we have done, for maximum flavour delivery.

Traditionally a slight crust forms at the bottom of the paella pan. To get this, you can place the pan over a medium heat before serving. Be careful not to burn the rice.

Blacken the skins of the red peppers by turning them over an open gas flame (see video) or bake in a 200°C oven for ± 15 minutes. Don’t be concerned, the skin must be scorched very black. Cover and leave to sweat and cool. Remove skins and pips and cut into 2 cm pieces.

Meant To Be Shared, Paella Is A Colorful Party In A Pan

Toss the pork rashers with olive oil. Toss the chicken cubes with Chicken Spice and olive oil. Leave to stand. Toss calamari with olive oil and season with Chilli and Garlic Seasoning. Preheat the paella pan (or wok or frying pan) until very hot. Add the oiled pork cubes and stir-fry, until lightly browned. Add the chicken and calamari and stir-fry until evenly seared on the outside. Spoon everything out of the pan and keep on one side.

Add another 2 T of olive oil to the pan. Add the onions tossed with Green Onion Seasoning. Sauté for about 5 minutes and then add the garlic and paprika. Cook over gentle heat for about one minute.

Buzz the tomatoes in a blender until completely smooth. Add sugar. Add the tomato to the pan, together with the peppers. Boil open until the sauce is concentrated – about 10 minutes. Keep stirring every now and again.

Chicken And Seafood Paella With Chorizo

Add the rice, return meat mixture to the pan and stir through. Add boiling water, Liquid Fish Stock and saffron. Simmer very slowly for ± 17 minutes (no lid). Add the mussels. Turn the heat off, cover the pan with a clean cloth and leave to stand so that the mussels can cook and the rice can absorb all the liquid ± 10 minutes.

In the meantime toss the fish with Fish Spice and olive oil and the prawns with the Chilli & Garlic Seasoning and olive oil.

* Percent Daily Values are based on a 2, 000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.This is not a cheap recipe, because seafood is expensive, but it certainly is much more affordable than a restaurant meal. Do not use Risotto rice, it is too creamy and results in a 'mushy' paella. Do not skimp on the olive oil and season in layers as we have done, for maximum flavour delivery.

Traditionally a slight crust forms at the bottom of the paella pan. To get this, you can place the pan over a medium heat before serving. Be careful not to burn the rice.

Blacken the skins of the red peppers by turning them over an open gas flame (see video) or bake in a 200°C oven for ± 15 minutes. Don’t be concerned, the skin must be scorched very black. Cover and leave to sweat and cool. Remove skins and pips and cut into 2 cm pieces.

Meant To Be Shared, Paella Is A Colorful Party In A Pan

Toss the pork rashers with olive oil. Toss the chicken cubes with Chicken Spice and olive oil. Leave to stand. Toss calamari with olive oil and season with Chilli and Garlic Seasoning. Preheat the paella pan (or wok or frying pan) until very hot. Add the oiled pork cubes and stir-fry, until lightly browned. Add the chicken and calamari and stir-fry until evenly seared on the outside. Spoon everything out of the pan and keep on one side.

Add another 2 T of olive oil to the pan. Add the onions tossed with Green Onion Seasoning. Sauté for about 5 minutes and then add the garlic and paprika. Cook over gentle heat for about one minute.

Buzz the tomatoes in a blender until completely smooth. Add sugar. Add the tomato to the pan, together with the peppers. Boil open until the sauce is concentrated – about 10 minutes. Keep stirring every now and again.

Chicken And Seafood Paella With Chorizo

Add the rice, return meat mixture to the pan and stir through. Add boiling water, Liquid Fish Stock and saffron. Simmer very slowly for ± 17 minutes (no lid). Add the mussels. Turn the heat off, cover the pan with a clean cloth and leave to stand so that the mussels can cook and the rice can absorb all the liquid ± 10 minutes.

In the meantime toss the fish with Fish Spice and olive oil and the prawns with the Chilli & Garlic Seasoning and olive oil.