#AtoZ Challenge – P is for Paella
If you had to associate any dish with Spain most people would say that the most well know is Paella. I was taught by my Grandmother, who was taught by an old Spanish lady, how to make this. Over the years I have adapted the way in which it is made to suit my cooking style.
What is great about this dish is that you can add what ever meat or fish you like. You can even make a vegetarian version.
My top tip is to have everything prepared and ready on the counter in front of you. If you are lucky enough to have an assistant it will make the whole thing stress free and you can enjoy cooking it.
Serves 3-4 people
Not everyone I know has a paella pan (I have 3 of them in varying sizes). A large frying pan will also be just as good. Make sure it is at least 1.5-2 inches deep.
The below ingredients are for a chicken paella with king prawns.
If you like seafood I would recommend that you have a good mixture of prawns, clams, muscles, squid, seafood sticks, and cockles, about 100-150g of each seafood. It’s good to have some muscles and calms in their shells for decoration. I would recommend a mixture of peeled and un-peeled prawns. swap the chicken stock for fish stock if you are making the dish with seafood, and vegetable stock if you are making a vegetable one.
2 cups or paella rice – you can use risotto if you can’t find paella rice
1 medium sized white onion, finely chopped
1 whole red pepper diced – you will need 4 strips of pepper for decoration
4 chicken breasts cut into large cubes. If you like meat on the bone why not use things and drumsticks, two per person.
200g chorizo, cut into round slices
1 1/2 litres of chicken stock
6 strands of saffron or 1 sachet of paellero
1 tsp paprika
pinch of mixed herbs
3 garlic cloves, crushed
1 tsp salt and pepper
If you were making this with seafood, miss out stage 3 and all the ingredients that are added then, add then at stage 4. Once all the liquid is bought up to the boil, add all the seafood.
Happy gluten free cooking 🙂