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Fast Guide to Cooking Perfect Classic Paella

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Classic Paella

We hope you got benefit from reading it, now let's go back to classic paella recipe. To cook classic paella you need 20 ingredients and 10 steps. Here is how you do it.

To make an unforgettable Classic Paella, below are the ingridients needed:

  1. Use 300 g of chicken breast or thighes.
  2. Prepare 150 g of mussels out of the shell.
  3. Use 300 g of spanish paella rice.
  4. Use 200 g of fresh prawns.
  5. Take 3 cloves of garlic.
  6. Provide 1 of celery stick.
  7. Prepare 1 of large red onion.
  8. Get 1 of red pepper.
  9. Prepare 1 of corguette.
  10. Prepare 1 of carrot.
  11. Take 80 g of frozen peas.
  12. Prepare of Good pinch of saffron.
  13. Get Tin of chopped tomatoes.
  14. You need 600 ml of chicken stock.
  15. Prepare 15 g of parsley.
  16. Take 3 teaspoons of smoked paprika.
  17. Use 1/2 teaspoon of oregano.
  18. You need of Olive oil.
  19. You need 1 teaspoon of salt.
  20. Use 1 teaspoon of pepper.

After preparing the materials, now you are good to cook your tasty Classic Paella by following the instructions below:

  1. Put the saffron into the chicken stock and allow it to steep for a while.
  2. Dice the chicken and seal the pieces in a large frying pan with some olive oil for about 5 minutes. Remove from the pan.
  3. Chop onion, carrot, celery and red pepper and fry in olive oil for 5 minutes until soft.
  4. Add the chopped garlic and fry for another minute.
  5. Add in the smoked paprika, corguette and oregano and stir well.
  6. Pour in the rice and stir until it's all coated.
  7. Pour over the saffron chicken stock and add the diced chicken pieces back to the pan. Add the tomatoes, season and stir well..
  8. Cook for 15 minutes stirring occasionally. If the rice dries out too much add some more water.
  9. 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.
  10. Serve with the remaining parsley over the top.

A real paella valenciana is made with chicken and rabbit (and often snails), spiced with smoky sweet paprika and a few strands of golden saffron. And best of all is the socarrat. The slow, undisturbed simmering of the rice in broth means that the bottom layer will start to caramelize. It's this crispy base of rice that makes paella a heavenly experience for locals, and a taste sensation for. I've had lots of hits and misses with this Spanish classic, adding ridiculous, overwhelming amounts of saffron to try getting it as yellow as it is in Spain.

Recipe : Classic Paella

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