paella
- Thread starter ilovelife
- Start date
The BBC Good Food website is always a good place to start when looking for a recipe.
Sorry - there's a problem with the site - BBC Good Food
Either syn the olive oil (1.5) or use frylight, and you syn the chorizo or swap it for something free.
Sorry - there's a problem with the site - BBC Good Food
Either syn the olive oil (1.5) or use frylight, and you syn the chorizo or swap it for something free.
Last edited:
Meli
Gold Member
This is one version, but you may want to replace the oil with fry light, although the taste will be different no doubt
Ingredients for 6 people:
600 grams of rice
1 1/2 litres of water
1/4 kg. of squid, clean and precooked,
1/4 kg. of prawns, clean and precooked,
1/4 kg. of oysters precooked,
1/2 kg. mussels,
150 ml. of olive oil,
1 tomatoe skin off, and small pieces,
1/2 green pepper finely chopped,
1/2 onion, finely chopped,
salt,
safron.
Prep:
Heat the oil in a pallera or pot and put the tomatoe, onion and green pepper and fry for a few minutes. Add the oysters, squid and stir fry. Then add the water and wait until it is boiling and then add the rice, salt and safron and then put the prawns and mussels on top and cover. Cook on low heat for 20 mins or until the rice is cooked and has absorbed the water.
Ingredients for 6 people:
600 grams of rice
1 1/2 litres of water
1/4 kg. of squid, clean and precooked,
1/4 kg. of prawns, clean and precooked,
1/4 kg. of oysters precooked,
1/2 kg. mussels,
150 ml. of olive oil,
1 tomatoe skin off, and small pieces,
1/2 green pepper finely chopped,
1/2 onion, finely chopped,
salt,
safron.
Prep:
Heat the oil in a pallera or pot and put the tomatoe, onion and green pepper and fry for a few minutes. Add the oysters, squid and stir fry. Then add the water and wait until it is boiling and then add the rice, salt and safron and then put the prawns and mussels on top and cover. Cook on low heat for 20 mins or until the rice is cooked and has absorbed the water.
Meli
Gold Member
Also found this one online, but this is more of a chicken / fish paella:
PAELLA (serves 6)
1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops
Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
ENJOY!
PAELLA (serves 6)
1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops
Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
ENJOY!
