Spanish Paella
Recipe video above. The most famous Spanish dish of them all! Paella is meant to be a fun relaxed dish, so don't get hung up about having the exact same seafood I've used - see Notes. And don't be scared of making paella - it is actually very forgiving if you have the right liquid/ric
Foto: RecipeTin Eats β Nagi | RecipeTin Eats
Bahan-bahan
- 1 - 2 tbsp olive oil
- 7 oz / 200g chorizo (2 pieces) (, sliced 1/2 cm / 1/5" thick (Note 1))
- 200 g / 6 oz squid (calamari) (, cut into 7mm / 1/4" thick rings (Note 2))
- 1 onion (, diced (brown, white, yellow))
- 3 g arlic cloves (, minced)
- 1 red capsicum / bell pepper (, diced)
- 1 1/2 cups paella rice (("Bomba", "Valencia" or "Calasparra" rice) (Note 3))
- 2 juicy ripe tomatoes, peeled and diced (OR 3/4 cup canned crushed tomato (Note 4))
- 300 g / 10 oz chicken thigh fillets (, cut into 1.5" / 3.5cm pieces)
- 3 1/2 cups chicken broth/stock (not low sodium) ( or homemade seafood broth (Note 5))
- 1 tsp saffron threads ((or 1/4 tsp ground saffron, Note 6))
- 1 cup frozen peas
- 12 - 16 medium / large prawns (, whole (shell on) (Note 7))
- 12 large mussels (, cleaned & check freshness (Note 8))
- Fresh parsley (, chopped)
- 2 Lemons (, cut into wedges)
Langkah-langkah
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Chorizo - Heat 1 tbsp oil in a 30cm / 10" paella pan or large skillet over high heat (Note 9). Add chorizo and cook until browned on each side (~ 3 minutes). Remove with a slotted spoon and set aside.
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Squid - Add squid and cook for 45 seconds on each side, then remove and set aside.
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Garlic, onion, capsicum - Add remaining oil (if needed). Add garlic and onion, cook for 2 minutes. Add capsicum, cook for 1 minute.
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Chicken - Add chicken. Cook for 2 minutes until lightly browned but still raw inside.
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Add Rice - Add rice and mix until the grains are coated in oil.
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Cooking broth - Add in most of the chorizo (reserve 1/4 for garnish), chicken stock, fresh or crushed tomato and saffron. Stir.
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Simmer 1 - Bring it to a simmer then adjust heat so it's simmering fairly gently (not super rapidly, will burn rice). Simmer for 10 minutes - no stirring! At this stage, a bit of rice should be poking through to the surface but there should still be plenty of liquid.
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Add peas, prawns and mussels - Scatter over peas, squidge the prawns and mussels into the rice (partial submerge is fine).
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Simmer 2 - Cook for 8 minutes (turn prawns halfway if you think it's necessary) or until prawns are opaque, mussels are open, and most of the liquid has been absorbed but still a bit liquidy. Discard any mussels that do not open. Remove from stove.
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Check rice - Do a taste test to see if the rice is cooked - it should be firm but cooked. If it is too firm for your taste, no stress, just add a splash of hot water (not too much!) and keep cooking.
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Rest - Scatter over squid and reserved chorizo (residual heat will warm through), cover with lid then rest for 5 minutes (rice will absorb remainig liquid). Paella rice should now be tender but "juicy", not stodgy and thick (if it is, add splash of water to loosen it).
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Garnish - scatter with parsley and wedges of lemon. Take to table as is, then mix up rice with seafood before serving!
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
π° Estimasi Harga
π Rincian Harga Bahan (6% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| - 2 tbsp olive oil | 1 | - | - |
| / 200g chorizo | 7 oz | - | - |
| / 6 oz squid | 200 g | - | - |
| onion | 1 | - | - |
| arlic cloves | 3 g | - | - |
| red capsicum / bell pepper | 1 | - | - |
| paella rice | 0.5 cups | - | - |
| juicy ripe tomatoes | 2 | Rp 12.000/kg | Rp 2.400 |
| / 10 oz chicken thigh fillets | 300 g | - | - |
| chicken broth/stock | 1.5 cups | - | - |
| saffron threads | 1 tsp | - | - |
| frozen peas | 1 cup | - | - |
| - 16 medium / large prawns | 12 | - | - |
| large mussels | 12 | - | - |
| Fresh parsley | - | - | - |
| Lemons | 2 | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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