Classic Spanish Paella
This Classic Spanish Paella rivals any restaurant paella! Sometimes, nothing compares to good home cooking, and a classic Spanish recipe, courtesy of your mother.
Foto: Cafe Delites
Ingredients
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 6 cloves garlic (large, finely chopped)
- 1 small red bell pepper (diced into small pieces)
- 4 large boneless skinless chicken thigh fillets (cut into bite-sized pieces)
- 4 large tomatoes (chopped)
- 1/2 cup dry white wine (sauv blanc, pinot gris - optional)
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 10 -12 mussels (scraped and cleaned properly)
- 8 ounces calamari rings
- 3 3/4 cups low sodium chicken broth (or stock, or homemade fish stock)
- 2 cups medium grain rice (or jasmine rice)
- 1/2 cup frozen peas
- 1 teaspoon saffron powder (or saffron threads)
- 1 teaspoon paprika (sweet or smoked)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 21 ounces shrimp
- 2 tablespoons fresh flat leaf parsley (chopped)
- 1 tablespoon fire roasted bell peppers strips (capsicum strips)
Steps
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Heat oil in a large sized non-stick pan or well seasoned skillet (or a paella pan if you have one), over medium heat. Fry onion, garlic and capsicum together; cook until onion is transparent (about 3 minutes).
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Sauté chicken until golden on all sides. Add in the chopped tomatoes, salt and pepper to taste. Cook for 5 minutes until they release liquid and the tomatoes begin to create a sauce.
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Add the wine, mussels and calamari rings. Allow to cook for a further 5 minutes; allow the wine to evaporate to half the quantity, then pour in the stock (or broth), rice, peas, saffron, paprika, garlic powder and onion powder. Mix all ingredients until well combined.
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Bring to a boil; reduce the heat and cover to allow MOST of the liquid to absorb into the rice, while stirring occasionally to prevent rice from sticking and burning to the pan underneath. (Cook until the rice is ALMOST cooked through.)
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Add in the prawns, mixing them through the rice, and cover again to allow the prawns and rice to cook completely.
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Once cooked, sprinkle with the parsley. Place capsicum strips over the top of the paella for enhanced flavour to serve. Drizzle with a small amount of olive oil over the top before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (24% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 2 tablespoons | - | - |
| onion | 1 large | - | - |
| garlic | 6 cloves | - | - |
| red bell pepper | 1 small | - | - |
| boneless skinless chicken thigh fillets | 4 large | - | - |
| tomatoes | 4 large | $0.75/kg | $0.30 |
| dry white wine | 0.5 cup | - | - |
| pinch salt | 1 | - | - |
| pinch pepper | 1 | - | - |
| -12 mussels | 10 | - | - |
| calamari rings | 8 ounces | - | - |
| low sodium chicken broth | 0.75 cups | - | - |
| medium grain rice | 2 cups | - | - |
| frozen peas | 0.5 cup | - | - |
| saffron powder | 1 teaspoon | $0.50/100g | $0.03 |
| paprika | 1 teaspoon | $2.50/kg | $0.01 |
| garlic powder | 0.5 teaspoon | $0.50/100g | $0.01 |
| onion powder | 0.5 teaspoon | $0.50/100g | $0.01 |
| shrimp | 21 ounces | - | - |
| fresh flat leaf parsley | 2 tablespoons | - | - |
| fire roasted bell peppers strips | 1 tablespoon | - | - |
*Estimated market prices, may vary by region
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