Recipe: Yummy Classic Paella

Classic Paella. Paella comes from the countryside around Valencia, where it began as a humble dish for workers in the orchards and vegetable fields. They simmered what ingredients they could find—tomatoes, beans. Paella is a Spanish rice dish originally from Valencia.

A Valencian peasant dish, paella was traditionally made with ingredients such as rabbit, chicken and snails. Traditionally made with ingredients from the fields, paella is a classic Spanish dish. Chef John pares down classic paella and focuses on technique with his recipe for the famous Spanish dish of saffron rice with chorizo and shrimp. You can have Classic Paella using 20 ingredients and 10 steps. Here is how you cook it.

Ingredients of Classic Paella

1. Prepare of chicken breast or thighes.
2. Prepare of mussels out of the shell.
3. Prepare of spanish paella rice.
4. You need of fresh prawns.
5. Prepare of garlic.
6. It's of celery stick.
7. Prepare of large red onion.
8. You need of red pepper.
9. It's of corguette.
10. You need of carrot.
11. Prepare of frozen peas.
12. Prepare of Good pinch of saffron.
13. It's of chopped tomatoes.
14. You need of chicken stock.
15. Prepare of parsley.
16. You need of smoked paprika.
17. Prepare of oregano.
18. It's of Olive oil.
19. It's of salt.
20. It's of pepper.

Paella can seem daunting to prepare, but this recipe makes light work of the traditional Spanish dish. Festive and colourful, it is sure to please everyone at the table, thanks to its medley of different flavours. The classic Spanish rice dish, paella, is the perfect weekend meal when you want something fancy, yet simple to prepare. Paella can be made with just about any protein or vegetable.

Classic Paella step by step

1. Put the saffron into the chicken stock and allow it to steep for a while.
2. Dice the chicken and seal the pieces in a large frying pan with some olive oil for about 5 minutes. Remove from the pan.
3. Chop onion, carrot, celery and red pepper and fry in olive oil for 5 minutes until soft.
4. Add the chopped garlic and fry for another minute.
5. Add in the smoked paprika, corguette and oregano and stir well.
6. Pour in the rice and stir until it's all coated.
7. Pour over the saffron chicken stock and add the diced chicken pieces back to the pan. Add the tomatoes, season and stir well..
8. Cook for 15 minutes stirring occasionally. If the rice dries out too much add some more water.
9. Add in the mussels, prawns, 3/4 of the chopped parsley and peas. Cook for a further 5-10 minutes until the seafood is cooked through.
10. Serve with the remaining parsley over the top.

Classic Paella Recipe. by Georgeanne Brennan from the Medterranean Herb Cookbook. Spain's classic, Paella, is made using bomba rice. (China Squirrel)Source: China Squirrel. As with all classics, paella varies from village to village and even from household to household. Some say true paella Valenciana must be cooked outside over a fire made of orange branches. Although tapas and churros are divine, paella is undoubtedly my favorite Spanish dish (and one of The main ingredient in this classic dish is rice with saffron, which gives paella its unique yellow color.