Authentic Spanish Paella recipe by the makers of Safronsa Paella Spices
As with all recipes, this is a good guide, but feel free to add / subtract ingredients you particularly like or dislike!
Ingredients – Serves 4
400g Paella Rice
125g Olive Oil
200g Pork (cubed)
200g Chicken (cubed)
Shellfish (8 Prawns, 8 Mussels, 12 clams, 200g squid or cuttlefish)
100g veg such as peas & artichoke
1 Onion
1/2 red pepper
1/2 green pepper
2 Crushed tomatoes
1Litre Water or Fish Stock
Salt
1 Sachet Safronsa spices for Paella (containing Garlic, Bay Leaf, Paprike, Pepper, Thyme, Saffron and colourant for Paella)
Method
Rub the salt into the fish and meat.
Heat the oil in the paella pan over high heat. Once hot, brown the meat then remove it from the pan.
Cook the squid or cuttlefish until tender and remove. Then add the shellfish to the pan, stir fry for a few minutes and remove.
Turn the heat down and add the onion and the chopped peppers to the pan.
Once the vegetables are browned, add the crushed tomatoes.
Turn the heat to high again and add the squid or cuttlefish back in to the pan followed by the rice. Fry the mixture for a minute while stirring with a wooden spoon.
Next add the vegetables, meat and the shellfish.
Finally add the SAFRONSA spices for Paella with boiling water or fish stock. Stir for the last time and let cook for 5 minutes over a high heat and then 8 to 10 minutes on the lowest heat.
If more water is needed, slowly add boiling water over the paella.
When the rice is al dente, turn off the heat and cover the paella pan to keep in the steam.
Let it stand for 2 minutes before serving.
Pour yourself a glass of vino and enjoy your paella!!!
