Recipe for Paella

 



Recipe for Paella...The paella Valenciana is a well known international dish commonly found in restaurant menus throughout the world, but curiously the ignorance about the true recipe for paella is widespread. 

The secret to a good paella begins with using a proper pan or paellera a kind of iron skillet (cast iron being the most popular) with two handles, shallow depth and large surface area that allows it to maintain the proper evaporation ratios.

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Ingredients needed:

  • 1/2 cup of extra virgin olive oil
  • 6 large scampi
  • 1 medium Spanish onion cut in 1/4 inch dice
  • 1/2 cup puree ripe tomatoes
  • 1 teaspoon of Kosher salt
  • 1 teaspoon of saffron
  • 1 tablespoon of sweet pimentón (smoked paprika)
  • 1lb of calamari cut into 1 inch pieces
  • 2 quarts of fish stock
  • 2 cups of Bomba rice or other short grain rice
  • 1 lb of Manila clams
  • 1 lb of Monkfish tail cut  in to 1/2 inch cubes
  • Salt and pepper to taste

Cooking Instructions

Heat a 14" to 18" paellera pan over medium heat.

Add oil and heat until smoking, add the scampi and cook till golden brown (about 3 minutes on each side).  Once scampi are golden brown put them on a plate and set them aside.

Add the Spanish onion to the pan and cook until soft (about 8 minutes), add the tomato puree and stir for about 3 minutes.

Add the Kosher salt, saffron, pimentón and calamari, cook for about 5 minutes while stirring.

Add fish stock, bring to a boil and let it cook for 5 minutes.

Add the rice and stir well to distribute it evenly.

Add the monkfish and clams, bring stock back to a boil and cook without stirring for about 16 minutes.

Add scampi and more salt if needed continue to cook for another 10 to 15 minutes without stirring.

Remove from heat and let dish rest for about 10 minutes before serving.

If you are looking for the best Spanish ingredients to make your paella don't forget to visit La Tienda.

Secret to a good paella is to cook it a little longer than you think and very important do not stir!  By doing so you will have a delicious socarrat (best part in my opinion), the almost burned, slightly sticky, crunchy crust that forms at the bottom of the pan.


Que Aproveche!

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