Posted on by TYPICAL MIND

Paella is a Valencian rice dish that has ancient roots but its modern form originated in the mid-19th century in the area around Albufera lagoon on the east coast of Spain adjacent to the city of Valencia. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.

Types of paella include Valencian paella, vegetable paella (Spanish: paella de verduras), seafood paella (Spanish: paella de mariscos), and mixed paella (Spanish: paella mixta), among many others. Valencian paella is believed to be the original recipe and consists of white rice (which must be round grain), green beans (bajoqueta and tavella), meat (chicken and rabbit, sometimes duck), garrofó (a variety of lima beans or butterbeans), sometimes snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichokes. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat from land animals, seafood, vegetables, and sometimes beans. Most paella chefs use bomba rice due to it being less likely to overcook, but Valencians tend to use a slightly stickier (and thus more susceptible to overcooking) variety known as Senia. All types of paellas use olive oil.

Serves 6

25 mins to prepare and 40 mins to cook, 40 mins to cool

281 calories/serving

Ingredients

large pinch saffron strands

600ml vegetable or chicken stock

3 tbsp olive oil, plus extra for drizzling

125g chorizo, roughly chopped

500g boneless, skinless chicken breasts or thighs (or a mix), chopped

1 onion, finely chopped

3 garlic cloves, finely chopped

1 red pepper, deseeded and chopped

2 tsp paprika

250g Spanish paella rice

4 medium tomatoes, roughly chopped

75g frozen peas

250g cooked prawns with shells on (thawed if frozen) and rinsed

small handful flat-leaf parsley, chopped, to serve

chopped lemon wedges, to serve

Method

  • Stir the saffron strands into the stock and set aside to infuse while you prepare the rest of the paella.
  • Heat 1 tbsp oil in a paella pan or a large deep frying pan with a lid. Tip in the chorizo and fry for about 3 mins until crisp and the oil has been released. Remove the chorizo and drain on kitchen paper, leaving the oil in the pan.
  • Stir the chicken into the pan and fry over high heat for 7-8 mins, or until the meat is golden and cooked through. Transfer the chicken to a bowl and set aside.
  • Pour another 1 tbsp of oil into the pan, tip in the chopped onion and garlic and stir-fry for 4-5 mins, until softened and just starting to color. Stir in the pepper and paprika with the remaining tablespoon of oil and stir-fry for a further 1-2 mins. The pan should have lots of crispy, brown bits on the bottom, which will all add flavor.
  • With the heat still quite high, quickly stir in the rice so it is well-coated in the oil, then pour in the saffron-infused stock plus 450ml boiling water, scraping up the sticky brown bits from the bottom of the pan with a wooden spoon.
  • Return the browned chicken pieces to the pan, then add the chopped tomatoes. Cover the pan and cook on medium heat for 10 mins, stirring once or twice. Scatter the peas, prawns and fried chorizo over the top, cover again and leave to cook a further 5 mins, or until the rice is just cooked and most of the liquid in the pan has been absorbed.
  • Remove the pan from the heat, put the lid on and leave to rest for 5 mins. Stir a few times to mix the ingredients, season to taste and scatter over the chopped parsley. Serve with lemon wedges and an extra drizzle of oil, if you like.

Paella is a Valencian rice dish that has ancient roots but its modern form originated in the mid-19th century in the area around Albufera lagoon on the east coast of Spain adjacent to the city of Valencia. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.

Types of paella include Valencian paella, vegetable paella (Spanish: paella de verduras), seafood paella (Spanish: paella de mariscos), and mixed paella (Spanish: paella mixta), among many others. Valencian paella is believed to be the original recipe and consists of white rice (which must be round grain), green beans (bajoqueta and tavella), meat (chicken and rabbit, sometimes duck), garrofó (a variety of lima beans or butterbeans), sometimes snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichokes. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat from land animals, seafood, vegetables, and sometimes beans. Most paella chefs use bomba rice due to it being less likely to overcook, but Valencians tend to use a slightly stickier (and thus more susceptible to overcooking) variety known as Senia. All types of paellas use olive oil.

Serves 6

25 mins to prepare and 40 mins to cook, 40 mins to cool

281 calories/serving

Ingredients

large pinch saffron strands

600ml vegetable or chicken stock

3 tbsp olive oil, plus extra for drizzling

125g chorizo, roughly chopped

500g boneless, skinless chicken breasts or thighs (or a mix), chopped

1 onion, finely chopped

3 garlic cloves, finely chopped

1 red pepper, deseeded and chopped

2 tsp paprika

250g Spanish paella rice

4 medium tomatoes, roughly chopped

75g frozen peas

250g cooked prawns with shells on (thawed if frozen) and rinsed

small handful flat-leaf parsley, chopped, to serve

chopped lemon wedges, to serve

Method

  • Stir the saffron strands into the stock and set aside to infuse while you prepare the rest of the paella.
  • Heat 1 tbsp oil in a paella pan or a large deep frying pan with a lid. Tip in the chorizo and fry for about 3 mins until crisp and the oil has been released. Remove the chorizo and drain on kitchen paper, leaving the oil in the pan.
  • Stir the chicken into the pan and fry over high heat for 7-8 mins, or until the meat is golden and cooked through. Transfer the chicken to a bowl and set aside.
  • Pour another 1 tbsp of oil into the pan, tip in the chopped onion and garlic and stir-fry for 4-5 mins, until softened and just starting to color. Stir in the pepper and paprika with the remaining tablespoon of oil and stir-fry for a further 1-2 mins. The pan should have lots of crispy, brown bits on the bottom, which will all add flavor.
  • With the heat still quite high, quickly stir in the rice so it is well-coated in the oil, then pour in the saffron-infused stock plus 450ml boiling water, scraping up the sticky brown bits from the bottom of the pan with a wooden spoon.
  • Return the browned chicken pieces to the pan, then add the chopped tomatoes. Cover the pan and cook on medium heat for 10 mins, stirring once or twice. Scatter the peas, prawns and fried chorizo over the top, cover again and leave to cook a further 5 mins, or until the rice is just cooked and most of the liquid in the pan has been absorbed.
  • Remove the pan from the heat, put the lid on and leave to rest for 5 mins. Stir a few times to mix the ingredients, season to taste and scatter over the chopped parsley. Serve with lemon wedges and an extra drizzle of oil, if you like.