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Paella

Saffron! seafood,pork, chorizo, rice. This master recipe has it all in there to give you the  bragging rights most flavor packed paella. The ingredients in Paella are deeply debated, meat no seafood, peas or none…gringa chef master paella recipe has everything. The rice based dish originated in Spain, it has evolved and is made by people all over the world.

Key seasoning is Saffron. Yes those little yellow threads, that can cost as much as precious stones. Saffron is used a lot in middle eastern cooking a big influence in Spain during ottoman empire.

Paella is cooked in a shallow flat, large, round pan. fairly inexpensive with amazon or sur la table carries them. After you invest in your own pan, paella is yours forever. The pans get better over time, a rinse out after you make then and brush with olive oil and store. The pan seasons over time. Pan sizes vary this recipe is based on a typical 12 inch size pan serves 4-8 people. I also have a larger 40 in pan that can feed up to 20 people, easily. There are special burners that attached to a propane gas tank. Cook for a crowd.

Seafood is best fresh but this recipe will also work for frozen, just defrost before adding to paella to insure its not under cooked. The order in which you add the ingredients will help everything to cooked perfectly by the end. The cooked in flavor of the saffron will fill your home with delicious aroma and the taste and flavor will make you want to make it again and again.

Print Recipe
Paella
Course Main Dish
Prep Time 1 hour
Cook Time 1 hour
Servings
people
Ingredients
Home made chicken broth or replace with store purchased 2-3 cups
Seafood, meat
saffron juice
rice, beans and peas spanish chorizo
Course Main Dish
Prep Time 1 hour
Cook Time 1 hour
Servings
people
Ingredients
Home made chicken broth or replace with store purchased 2-3 cups
Seafood, meat
saffron juice
rice, beans and peas spanish chorizo
Instructions
  1. ***if using home made chicken broth, add 6 cups water to large pot, cook chicken, onion, carrot, celery and bay leaf, med high heat until chicken is cooked then turn off and set a side for use later
  2. position Paella pan on stove or burner on med high heat. Add olive oil. salt and pepper the large shrimp. cook in paella pan
  3. remove large shrimp once cooked, set aside till later...keeping them in will over cook the shrimp
  4. add more olive oil, cook onion, red and green pepper remove red and green pepper save fore ending garnish
  5. add pork cook for 5 mins until cooked through, stirring
  6. add small shrimp and seafood mix, stir allow to cook
  7. in a small pot add 2 cups water and pinch o saffron, cook on medium heat. Wait for saffron to release and water turn yellow orange color- you will smell the saffron
  8. add boxes of rice to paella pan, beans and peas, chorizo and add back large shrimps
  9. slowly add 1 cup saffron water, 2 cups chicken broth- don not allow to over flow, some will happen in the cooking process place mussles meat down on very top, garnish with red and green pepper
  10. cover with foil or lid and allow to cook for 45 mins, check every 10 mins
  11. add more broth or saffron water if too dry , only small spoonful at a time
  12. check bottom of paella if it starts to burn a little on the bottom its done.
  13. allow to sit 5 mins, serve
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