Paella comes from Valencia, a province from Spain. The name Paella comes from the word “Paellera” – a flat round pan. Paella originally began as hearty fare for laborers. It was cooked on open wooden fires and eaten off the pan.
This delicious and healthy dish was cooked over a low fire and blended with herbs. The dish should not be stirred as it cooks. This is to let the rice is absorb the liquid slowly. The best part is the crispy layer that is found at the bottom of the pan. Use shrimp, clams, spicy chorizo and chicken.
The Spanish Paella also has a version that works well with vegetarians; healthy veggies and artichoke hearts, and
generously spiced with paprika and turmeric.
- 2 1/2 cups rice
- 5 boneless chicken breasts
- 10 tiger prawns
- 350 gms squids, cut as rings
- 100 g chorizo, sliced
- 6 slices pancetta (streaky bacon)
- 1 finely chopped onion
- 4 cloves finely minced garlic
- 2 liters chicken stock
- 1 pinch saffron
- 1 tsp smoked paprika
- parsley, chopped
- 1 cup peas
- salt and pepper to taste
- olive oil
- Dust chicken pieces in flour after seasoning. Fry them until golden brown. Keep aside.
- Heat oil in a pan. Sauté sliced chorizo and bacon till crisp brown.
- Add onion and garlic and continue to sauté.
- Cook the rice in half the stock infused with smoke paprika and saffron till nearly done.
- Add the remaining stock, prawns and peas and sautéed ingredients and cook.
- Add the chicken and garnish with chopped parsley.
- Serve with a wedge of lime.