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Paella – Spanish Cooking

Paella – Spanish Cooking

Ideally, paella is cooked in a paella pan which is like a large frying pan with 2 handles.  If you have not got a paella pan then you can improvise using a large, deep frying pan.  Paella is an adaptable dish and the types of fish/meat can be varied. – try using rabbit or just fish. 


  • 1 large onion
  • 0.4g saffron
  • 450ml of chicken or vegetable stock
  • 125g frozen peas
  • 5 large over-ripe tomatoes
  • 450g pre-cooked mussels – see note 1 below
  • 4 raw tiger prawns
  • 200g cooked prawns
  • 200g diced chicken breast
  • 275g paella rice – see note 2 below
  • light olive oil

Notes on ingredients: 

1.  You can bury good quality pre-cooked mussels from the majority of supermarkets – you will need to follow the instructions on the pack for preparing them.

2.  You can buy paella rice in most supermarkets.  This is specially cultivated and prepared for paella and is different from other types of rice.

Instructions for the Perfect Paella:

  • Peel and finely chop the onion, wash and halve the tomatoes, slice the chicken breast into small pieces and place on another plate until required. 
  • Make a pint of vegetable or chicken stock and add the saffron to the stock.
  • Heat 1-2 tablespoons of oil in the pan.  Add the onions and fry until soft.  Add the chicken pieces, and keep the 2 ingredients moving in the pan.  Cook on a medium heat for abut 3-4 minutes until the chicken is cooked through.
  • Add the dry paella rice.  Mix the rice in well with the olive oil, ensuring the rice is coated with oil.  Keep turning the ingredients together with  a wooden spoon or spatula.  Add the prepared stock and saffron mixture, leaving to simmer but turning occasionally.
  • After approximately 8-10 minutes, add the halved tomatoes.  Ensure that they are skin side down.  Leave simmering for about 5 minutes – keeping the mixture gently moving.
  • Turn the heat down and using a fork remove the skins from the tomatoes.  The skins will come away easily after they have heated up.
  • Add the frozen peas and keep stirring the paella.  You may see that it turns slightly sticky at the base of the pan which is perfectly normal.
  • Top the mixture up with approximately 50-100ml of boiling water to keep the mixture moist.
  • Add the raw tiger prawn, placing them in the middle of the pan where the heat is highest.  After 30 seconds to 1 minute you will see them gradually turning pink as they cook.
  • When the tiger prawns are nearly cooked [which will be after about 10 minutes] add the cooked prawns.  Allow the cooked prawns to heat through.
  • Prepare the cooked mussels according to the instructions on the pack and place them on top of the paella.
  • Bring the pan of paella to the tab le and serve with crusty bread.


Article Source: http://www.articlesbase.com/recipes-articles/paella-spanish-cooking-1199519.html

About the Author

Gail works for, and writes articles on behalf of Corona Holidays who specialise in Canary Islands Holidays and Balearic Islands Holidays – although they also offer worldwide hotels, flights and car hire.

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