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Before you jump to Classic Paella recipe, you may want to read this short interesting healthy tips about Stamina Raising Treats.
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We hope you got benefit from reading it, now let’s go back to classic paella recipe. To make classic paella you only need 20 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Classic Paella:
- Take 300 g chicken breast or thighes
- Use 150 g mussels out of the shell
- Get 300 g spanish paella rice
- Prepare 200 g fresh prawns
- You need 3 cloves garlic
- Take 1 celery stick
- Provide 1 large red onion
- Take 1 red pepper
- Provide 1 corguette
- Take 1 carrot
- Use 80 g frozen peas
- Prepare Good pinch of saffron
- Prepare Tin chopped tomatoes
- Provide 600 ml chicken stock
- You need 15 g parsley
- Get 3 teaspoons smoked paprika
- Use 1/2 teaspoon oregano
- Get Olive oil
- You need 1 teaspoon salt
- Prepare 1 teaspoon pepper
Steps to make Classic Paella:
- Put the saffron into the chicken stock and allow it to steep for a while
- Dice the chicken and seal the pieces in a large frying pan with some olive oil for about 5 minutes. Remove from the pan
- Chop onion, carrot, celery and red pepper and fry in olive oil for 5 minutes until soft
- Add the chopped garlic and fry for another minute
- Add in the smoked paprika, corguette and oregano and stir well
- Pour in the rice and stir until it's all coated
- Pour over the saffron chicken stock and add the diced chicken pieces back to the pan. Add the tomatoes, season and stir well.
- Cook for 15 minutes stirring occasionally. If the rice dries out too much add some more water
- Add in the mussels, prawns, 3/4 of the chopped parsley and peas. Cook for a further 5-10 minutes until the seafood is cooked through
- Serve with the remaining parsley over the top
This will be saved to your scrapbook. You can also add it to one of your existing. Paella can seem daunting to prepare, but this recipe makes light work of the traditional Spanish dish. Festive and colourful, it is sure to please everyone at the table, thanks to its medley of different flavours. Chef John pares down classic paella and focuses on technique with his recipe for the famous Spanish dish of saffron rice with chorizo and shrimp.
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