There are endless variations in the ways in which paellas can be made, ranging from the simple to the more luxurious, with all sorts of seafood, meat and different vegetables added depending on tastes. Having said that the one ingredient that shouldn’t be substituted if at all possible is the right type of rice. Paella rice is usually Bomba, Bahía or Redondo rice and used because of its great capacity for absorbing liquid. Other than this there are no absolutes, so experiment and enjoy! Click on the hyperlinks in the recipe below to find the perfect ingredients on our website.
- Heat the olive oil in the pan and brown the chicken pieces, especially the skin.
- Add the vegetables (except the piquillo peppers) and stir-fry for a few minutes.
- Pour in the stock or water and cook over a medium heat for about 15-20 minutes, or until the chicken is done. Check the seasoning and add salt if necessary.
- Add the rice, and stir to mix. You may need to add a little more hot water at this point.
- Sprinkle over the sachet of paella seasoning, the saffron strands with their water and the paprika and stir in well. Add the seafood and piquillo peppers to the top.
- Cook gently for 15-18 minutes, stirring gently from time to time to make sure that the rice cooks evenly. Add a little more hot water if necessary.
- Let it stand covered for about 5 minutes before serving directly from the pan, garnished with lemon wedges and sprinkled with parsley.
- Serve with a refreshing glass of chilled Sangría.
- For a modern twist why not add Chorizo sausage? Just cut into 5mm slices and fry together with the chicken.