Spanish Paella

This dish hails from Valencia, a Spanish Province and takes its name from the Paellera - a flat round pan. Slow cooking of meats and sea food over a low fire seasoned with herbs makes this incredibly delicious and healthy.

The dish should not be stirred as it cooks, but the rice is left to absorb the liquid slowly. The best part is the crispy layer that is found at the bottom of the pan. Use shrimp, clams, spicy chorizo and chicken. Rabbits and snails can also be used. Typically fish is not used in Paella.

Ingredients



2 1/2 cups rice
5 boneless chicken breasts
10 tiger prawns
350 gms of Squids cut as rings
Plain flour
100 g chorizo, sliced
6 slices pancetta (streaky bacon)
1 finely chopped onion
4 cloves finely minced garlic
2 liters chicken stock
1 pinch saffron
1 tsp smoked paprika
Chopped parsley
1 cup peas
Salt to taste
Freshly ground pepper
Olive oil
Method

Dust chicken pieces in flour after seasoning. Fry them until golden brown. Keep aside. Heat oil in a pan. Sauté sliced chorizo and bacon till crisp brown. Add onion and garlic and continue to sauté. Cook the rice in half the stock infused with smoke paprika and saffron till nearly done. Then add the remaining stock, prawns and peas and sautéed ingredients and cook. Add the chicken and garnish with chopped parsley. Serve with a wedge of lime.

Tips

The Spanish Paella also has a version that works well with vegetarians; healthy veggies and artichoke hearts, and generously spiced with paprika and turmeric. The Paella originally began as hearty fare for laborers. It was cooked on open wooden fires and eaten off the pan.