My Paella Recipe Wine and Food tube

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   1.

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   Heat oil in the paella pan over medium heat.

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   Add onion, capsicum, tomato, garlic, chicken and calamari.

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   Add rice and stir for 1 minute.

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   Stir in stock, saffron and paprika.

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   2.

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   When the stock is boiling and rice grains begin to swell, add crab and prawns.

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   Cook over medium heat for about 10 minutes until the stock has reduced and the rice has begun to swell.

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   Push the mussels and pippies into the rice and cook until the shells open.

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    Finally add the peas, strips of capsicum and parsley and leave it for five more minutes on low heat.

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    Note: - Grind the saffron thread with some salt in a mortar and pestle until it is like a fine powder.

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    It will help to distribute it through the paella evenly giving a better colour and flavour to the finished dish.

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    - The perfect time to add the seafood to paella is when enough of the stock has been absorbed to allow the rice to be seen.

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    - Do not stir the paella during main cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.