HOW TO COOK PAELLA RICE RECIPES
PAELLA RECIPE - BBC FOOD
An authentic seafood and chicken paella that boasts some of Spain’s finest ingredients, from calasparra rice to chorizo. Each serving provides 660kcal, 51g protein, 65g carbohydrate (of which 5g sugars), 20g fat (of which 6g saturates), 3.5g fibre and 2.1g salt.
Provided by Antony Worrall Thompson
Prep Time 1 hours
Cook Time 30 minutes
Yield Serves 8
Number Of Ingredients 21
Steps:
- Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.
- Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.
- Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too.
- Scatter the chopped parsley over the paella and serve immediately.
Nutrition Facts : Calories 660kcal, CarbohydrateContent 65g, FatContent 20g, FiberContent 3.5g, ProteinContent 51g, SaturatedFatContent 6g, SugarContent 5g
RICE RECIPES | BBC GOOD FOOD
Make a meal of this storecupboard staple by using long grain, basmati or easy cook to make simple dishes like pilaf, salad, stir-fry and one-pots.
Provided by Good Food team
Number Of Ingredients 1
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SEAFOOD PAELLA | SEAFOOD RECIPES | JAMIE MAGAZINE RECIP…
It’s worth making your own prawn stock, but if you don’t have time, substitute it with fish stock that’s been simmered over a low heat and seasoned with paprika and saffron.
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Cuisine https://schema.org/LowLactoseDiet
Calories 946 calories per serving
- Start by making the stock. Peel and roughly chop the onion, then peel the garlic, keeping them whole.
- Heat 3 tablespoons of olive oil in a large pan over a medium heat and sauté the onion, garlic, paprika, bay leaves and prawn shells and heads for 10 minutes, stirring occasionally.
- Add the wine and fish stock and bring to the boil. Lower the heat and simmer for 30 minutes, or until it starts to reduce.
- Strain through a colander into a large jug and set aside until needed (when you come to make the paella, just reheat the stock until hot, but not boiling).
- For the sofrito, peel and dice the onions and garlic, then add to a large frying pan over a medium-low heat with 3 tablespoons of olive oil and the paprika. Fry for 7 to 8 minutes, or until softened and golden.
- Pour in the wine and simmer for 1 to 2 minutes, then coarsely grate in the tomatoes, discarding the skins. Stir and cook for 5 minutes.
- Lower the heat and simmer for another 30 minutes, or until the mixture has thickened into a lovely sauce. Transfer to a bowl until ready to use.
- To make the paella, deseed and roughly chop the peppers. Cut the monkfish into large chunks, then slice the squid. Wash the mussels and clams thoroughly, discarding any that remain open when tapped.
- Heat half of the olive oil in a large paella pan over a medium heat and cook the peppers for 5 minutes, until softened. Transfer to a separate bowl with a slotted spoon. Set aside.
- Add the monkfish to the pan, season generously and cook for 10 minutes, or until tender. Set aside in a bowl.
- Throw the squid into the pan and cook for 1 to 2 minutes, then tip it into the bowl with the monkfish. Set aside until ready to use.
- Add the remaining oil to the pan, scatter in the rice in an even layer and sauté over a medium heat, stirring, for 5 minutes, or until the rice is golden.
- Stir the sofrito into the rice and cook for 2 minutes, then add the hot prawn stock and bring the mixture to the boil for another 2 minutes.
- Sprinkle the saffron and paprika over the rice, reduce the heat to low and simmer, without stirring, for 10 to 12 minutes, or until all the liquid has almost been absorbed.
- Arrange the peppers, monkfish, squid, prawns, mussels and clams evenly around the top of the paella. Cook for about 8 minutes, turning the prawns halfway through, or until the mussels and clams have opened (discard any that don’t) and the prawns are cooked.
- Drizzle with a little extra virgin olive oil, cover the pan with tin foil and a few clean tea towels and allow to rest for 5 minutes before serving.
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HOW TO COOK RICE | BBC GOOD FOOD
Learn how to cook basmati rice and get perfect, fluffy results with the help of our tips and easy video guide. All you need is a saucepan with a lid, a colander and a fork.
From bbcgoodfood.com
Category lunch, dinner
Cuisine Indian
From bbcgoodfood.com
Category lunch, dinner
Cuisine Indian
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HOW TO COOK RICE | BBC GOOD FOOD
Learn how to cook basmati rice and get perfect, fluffy results with the help of our tips and easy video guide. All you need is a saucepan with a lid, a colander and a fork.
From bbcgoodfood.com
Category lunch, dinner
Cuisine Indian
From bbcgoodfood.com
Category lunch, dinner
Cuisine Indian
See details
PAELLA RECIPE - BBC FOOD
An authentic seafood and chicken paella that boasts some of Spain’s finest ingredients, from calasparra rice to chorizo.
Each serving provides 660kcal, 51g protein, 65g carbohydrate (of which 5g sugars), 20g fat (of which 6g saturates), 3.5g fibre and 2.1g salt.
From bbc.co.uk
Reviews 4.1
Cuisine Spanish
Calories 660kcal per serving
From bbc.co.uk
Reviews 4.1
Cuisine Spanish
Calories 660kcal per serving
- Scatter the chopped parsley over the paella and serve immediately.
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