Paella is simply a must-do in Spain. It’s so easy to cook and brings all the Spanish flavors together. Furthermore it’s easy to modify with your own favorite ingredients! By that it’s simple to have a vegetarian version or a version focused on seafood. Get yourself inspired at the local markets and follow your instinct. Find below the basic version for Spanish Paella to start with.
Shopping List (2P)
- 200g paella rice (2C)
- 2 chicken wings
- 100g precooked unpeeled prawns (1C)
- 100g chorizo (1C)
- 100g defrosted green peas (1C)
- 500ml chicken broth (alternative: broth cubes)
- 50ml white wine (1/2 C)
- 2 tomatoes
- 1 orange
- 1 citron
- 2-3 cloves of garlic
- 1 Onion
- 5g saffron
- Olive Oil
- Paprika Powder
- First add the saffron threads to the chicken broth, stir it and put it aside.
- Chop the chorizo into small slices. Take a pan and roast those without any additional oil. Take them out as soon as they are crispy and put the chicken into the oil that remained in the pan. Fry those until they are crispy, too. Put it aside.
- Wipe the pan out and add some olive oil. Heat it up and put the prawns into that pan. Add one peeled clove of garlic and some salt to it. Turn off the heat as soon as the prawns have a golden brown skin. Add a piece of butter and stir-fry the pan with it. Put it aside.
- Now take a ceramic Paella bowl (a big pan with a high rim is sufficient, too) and add some olive oil. Chop the onion into smaller pieces and add it with the remaining cloves of garlic to the heated pan/paella bowl. Fry those until they are golden.
- Add the rice and roast it for a minute whilst stirring it.
- Add the wine and wait a few seconds until you add 100ml of the chicken broth. Turn down the heat to a middle level so that the rice is boiling softly.
- Chop the tomatoes into middle sized pieces and add it to the rice.
- Add the remaining broth bit after bit as soon as the rice start to stick to the surface. Keep stirring and adding broth for a bout 20 minutes.
- Squeeze the orange and add the fresh juice to your rice. Boil it until the rice has a creamy texture. Add salt and pepper as well as some paprika powder. Add chili if you like.
- Add the peas and half of the chorizo and chicken to your rice and stir it carefully.
- Turn the heat to the lowest level and put the chicken wings on top of the rice. Cover the Paella with a lid or a wooden cutting board. Leave it for a few minutes until the rice starts to stick to the pan and becomes crispy.
- Take the pan from the stove and decorate the remaining chorizo and the prawns on it’s top. Cut the citrus into two pieces and put it in the middle of the bowl.
You will find a typical ceramic Paella bowl for a few Euros in every supermarket. It’s allocating and keeping the temperature in a much better way and gives the dish an authentic flair.