The Spanish paella is like the British Sunday roast. And Spanish people take their paella seriously. Although there are so many variety for this dish (Paella Valenciana, Paella de Marisco (seafood), Paella Negra) my favorite is Paella Mixta. I will share with you today my MIL’s paella recipe which I have of course already learned by heart.
To make paella, you would need a paellera or any non-stick flat pan. If you use a wok, you will not get the same results as your pan should have a uniformed depth.
For this recipe, we were able to make paella for 8 persons. We had some left-over from yesterday which is what we had lunch for today. And believe me; the paella is even more delicious the day after! ^^)
2 tomatoes, peeled and sliced
2 onions, peeled and diced and 4 garlic cloves peeled and diced
1 red bell pepper, diced
string beans, sliced
1/4 kg each of pork ribs and rabbit meat (could be any meat of your choice: chicken, etc.)
crab legs and pincers, shrimp or prawns and squid
artichoke (can be substituted for green peas or both)
mussels (cooked and shells removed, others like to keep it in its shell)
3/4 kgs. Paella rice
pepper & salt
broth (of your choice)
minced fresh parsley
white wine or brandy,
saffron and Paellero seasoning (can be substituted for paprika, cloves, saffron and pepper)
Place some olive oil in your pan and brown a little your shrimps/prawns. When both sides are already a bit brown, take it out of the pan and set aside.
Place your crab legs and pincers and squid in the pan. Season with a pinch of salt and a dash of white ground pepper. And when it’s already a bit brown, set it aside.
In the same pan, place the garlic. When a bit brown, add your meat. When your meat already has some color, add the onion. When the onion is already transparent, add the red bell pepper. After about 2 minutes or so, add the tomato. season with a pinch of salt, a dash of ground white pepper and 1/2 cup of cooking white wine or brandy (we use brandy de Jerez). When the tomato and pepper has quite reduced in size and everything a bit browned, add the mushrooms. Add the rest of the vegetables. Stir until well mixed.
Add the dried saffron and paellero seasonings. Mix well everything until the seasonings is well distributed. Add your broth. Add the crab pincers, legs and squid and mussels with its broth. Also add fresh parsley minced.
When the broth is already boiling, add the rice and stir well. Then add and arrange your shrimp/prawn pieces when the broth is already boiling. When the rice is already half-cooked, we added strips of roasted red bell pepper. We roasted it, peeled it and cut it into strips. Or you can also buy the pickled ones in glass or can.
When the rice is already cooked, cover your paella and let it rest for a while until its serving time. Meanwhile prepare your green pepper strips seasoned with salt and olive oil, lemon slices, pickled olives and dill pickle. We also serve it with lettuce salad seasoned with olive oil, salt and lemon juice.
You can even add mussels on half shells.
Serve and enjoy your paella with freshly squeezed lemon juice, of course don’t forget to mix it well before finally enjoying its rich Mediterranean flavor!
If you don’t like or can’t tolerate seafood, you can of course just use vegetables and/or meat for your paella. ^^)
I hope you enjoyed today’s recipe and hope you’ll be back for more.
This recipe was first seen in my sewing blog, To Sew With Love.