I believe that eating a good meal affords you the opportunity of conquering the world. It’s one thing to satisfy your stomach with food when famished and it’s another to satisfy it by giving it the pleasure of consuming a very good and tasty meal.
Watching the series “Money Heist”, triggered a little bit of my interest in the Spanish culture i.e. some of their songs and most definitely some of their foods. I’m not so much of a foodie, but one fact I can’t dispute is my love for good food.
Out of curiosity, I have been on a culinary journey on some Spanish foods and I have discovered some mouth watering dishes such as Gambas al Ajillo, Croquettes and Patatas bravas. But I recently bumped into this very attracting and scrumptious looking dish, SPANISH PAELLA.
Being Spain’s most well-known, well-loved and consumed cuisine, Paella is a classic Spanish rice dish from Valencia region. It is believed to be the original recipe which is being prepared with bomba rice(or any other medium grain rice), saffron, vegetables, seafoods and chicken.
To all the foodies and good food lovers out there, let me bring a little Spanish excitement to your Kitchen by sharing a step by step process on how to prepare Spanish Paella.
So roll up your sleeves and let’s go International!
- 3 cups of uncooked bomba rice(or any medium grain rice)
- 3 table spoon of olive oil
- 4 cups of chicken stock(or broth)
- 1/4 table spoon of salt
- 1/2 teaspoon of saffron threads
- 1 bay leaf
- 1 red bell pepper, coarsely chopped
- 1 ball of onion, finely chopped
- Frozen seafood mix
- 1 tablespoon paprika
- Skinless, boneless chicken breasts, cut into 2 inch pieces
- 4 large tomatoes chopped
- 1 cup of frozen green peas
- White wine
- Salt and black pepper to taste
- 1 teaspoon crushed red pepper flakes
- 3 cloves garlic, crushed
- 1/4 chopped parsley for garnish
- Sliced lemon
Mode of Preparation
Add olive oil to a skillet over medium heat. Add Onion, bell pepper, garlic and sauté for 60 seconds, then add chopped tomatoes, saffron, bay leaf, paprika and pepper. Stir and cook for for 5-6 minutes. Add salt to taste.
Pour in the white wine and leave to cook for about 10 minutes.
Add the uncooked rice, pieced chicken breast leaving it to cook for 2 minutes reducing the heat to medium low.
Gently pour in the stock(or broth) and allow it to cook for 5 minutes, reducing the heat to medium low. Slowly shake the pan back and forth once or twice while cooking and endeavor to avoid stirring while cooking.
Add in the seafoods, mixing them through the rice, sprinkle peas on top and cover to allow the prawns, peas and rice to cook completely.
Remove pan from heat allowing the food seamer for 10 minutes.
Garnish with chopped parsley and sliced lemon.