Good Idea to Homemade Tasty Classic Paella

Wishing to dine Classic Paella a luxurious restaurant's, but for some reasons are not able to go to restaurants. This site is going to guide you with helpful instructions on cooking a Classic Paella like a famous chef made.

We hope you got insight from reading it, now let's go back to classic paella recipe. You can cook classic paella using 20 ingredients and 10 steps. Here is how you achieve it.

To prepare an unforgettable Classic Paella, here are the materials needed:

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

After readying the components, next you are good to make your 5-star Classic Paella by following the instructions on this section:

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.

Bring to a simmer (do not boil). Peel and devein shrimp, leaving tails intact; set aside. 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.

Recipe : Classic Paella

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