Paella Traditional Spanish Style

This festive dish called Paella made from rice and saffron was invented in Valencia, Spain cuisine. This popular dish paella , whose composition varied due to the means of each one and their geographical area, is made up of the choice of meat, fish or a combination of the two, however it varies today according to the tastes of each one .

Prepare the meat and mussels

In the beginning pour a boiling water in a pot with 1 tablespoon of salt, pepper and 2 pouches of saffron spices for paella that will serve as broth.

boiling water in a pot

In Paëllera (large and thick special pan to make paella), pour the cold olive oil and put the squid, add the meat and chorizo ​​cutted into slices.

As soon as the meats are golden, put the onions and garlic in a hurry as well as the pepper strips.

Meat is cooked in large frying pans

When the whole thing has taken on color, add the mussels and langoustines (or prawns).

Allow the mussels to open and the prawns to blush.

You can try the prawn rice

Allow the mussels to open

Then add the tomatoes to pieces and mix when everything has come back.

Cook and decorate the paella

Add the rice as rain by distributing it regularly in the dish then cover with the very hot broth.

Let the rice cook about 25 to 30 minutes and we recommend to not mix.

Taste it and if it lacks of liquid, add some broth so that the rice absorbs it well and continues cooking.

Add  peas or green beans or artichokes “by choice” , blanched for each.

Decorate the dish by arranging the prawns or langoustines planted in the rice as well as the mussels. Cut some lemons and put them around the dish.

paella

And for more seafood recipes click here.