Paellero Recipe

This Seafood Paella recipe is great for sharing with your friends! Just follow easy simple step-by-step picture directions and you will be rewarded with an amazing Spanish staple dish.

Paella was one of my first dinners when moved to Barcelona. I remember ordering it at a small cafe off La Rambla street, right next to my new studio apartment. It was basically the only dish I could recognize on that menu, as my Spanish did not exist at that time. I got it delivered to the table and it was one of those WOW moments. It looked just like a piece of art.

Seafood Paella not only looks beautiful and impressive but tastes icreadible. It has everything Spain could offer: delicious seafood mix with calamari and shrimp, rich and bold flavor, and socarrat: crispy crunchy rice bottom.

Chicken And Chorizo Paella Recipe

This dish is best shared with several people, but many people do not know that it makes perfect leftovers for days. SO do not limit yourself if you are cooking just for yourself. You will enjoy this treat the next day and even the day after that.

I used a paella pan however any thin bottom metal pan would work. Preheat your pan and add 1/4 of olive oil. Let the oil get hot and season it with a pinch of sea salt.

Add nicely chopped onion. Saute for 1 minute and add nicely diced red bell pepper. Cook on medium heat stirring for another 4 minutes or until onions become translucent.

Buy Paellero Seasoning Mix With Saffron (20g)

Lower the heat to a minimum. Add 2 cups of chicken stock to the pan. Mix well and add 1 pack of Carmencita Paellero seasoning.

Increase heat back to medium. Add 2 cups of arborio rice to the stock. Try to spread it evenly however DO NOT stir! The secret to a real authentic paella is a crispy burnt bottom - socarrat, so no stirring is allowed at any time.

Instead to allow the stock to coat all of our rice, use a wooden spoon and dip it in several areas reaching the bottom of the pan.

Paellero 20 G Paella Pans Gas Burner

Let it cook poking rice with the soon occasionally for 15 min. Add water if necessary if your stock evaporates too quickly or adjust the heat. Add water in smaller portions and pour only around the rim of the pan.

Lay your shrimp ( I peel and devein mine) and clams on top of rice and let it all cook for another 5 minutes or until clams shells will start opening. If all the liquid from the rice is gone by this step, add a little bit of water. We need that steam to cook our shrimp, Add water in smaller portions and pour only around the rim of the pan.

Crank up the heat to maximum and let paella crisp up on the bottom. Keep moving the pan so all the areas get even attention.

Gerald.ph. Buy Paellero Valenciana, Paella Spice Mix

Now remove from heat and cover with some foil immediately. Let it rest for 10 minutes and dress up with some fresh parsley and lemon wedges. Serve right in the pan and enjoy!

Let it cook poking rice with the soon occasionally for 15 min. Add water if necessary if your stock evaporates too quickly or adjust the heat. Add water in smaller portions and pour only around the rim of the pan.

Lay your shrimp ( I peel and devein mine) and clams on top of rice and let it all cook for another 5 minutes or until clams shells will start opening. If all the liquid from the rice is gone by this step, add a little bit of water. We need that steam to cook our shrimp, Add water in smaller portions and pour only around the rim of the pan.

Crank up the heat to maximum and let paella crisp up on the bottom. Keep moving the pan so all the areas get even attention.

Gerald.ph. Buy Paellero Valenciana, Paella Spice Mix

Now remove from heat and cover with some foil immediately. Let it rest for 10 minutes and dress up with some fresh parsley and lemon wedges. Serve right in the pan and enjoy!