Spanish Main Dish: "Paella Ala joyrobinson Recipe"

Welcome to:

Today I'm going to share my own version of the Spanish national rice dish, Paella with a little bit of history.

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History

Pronounce as "pah-ey-uh", this Spanish rice dish was originated from the third city of Spain, Valencia and became popular throughout the wolrd in the 19th century.

Different Types Of Paella

• Valencian paella (Spanish: paella de valenciana) this is the typical paella where rabbit is the main meat.
• Vegetarian Paella (Spanish: Paella de verduraz) for vegetarians
• Seafood paella (Spanish: paella de mariscos) for seafood lovers like me! And
• Mixed paella which is a meat and seafood combination mix.

While there are different kinds and versions of paella, the main ingredients for this dish is the paella rice which should be small grain rice as it absorbs liquid easily and won't dry out. Unlike risotto, stirring the rice till it's cook is the opposite way for paella. I use basmati which is only what I have and it turns out well. Another key ingredient is the aromatic saffron thread

Let's get cooking!

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Serving: 2-3 persons
Preparation Time : 20 minutes
Cooking time : 35 minutes
Total time: 55 mins
Difficulty: Easy

Ingredients

• 400 g Basmati rice
• 6 pcs. Medium prawns (fresh or frozen)
• 1 chicken breast (slice into small cubes)
• 4 cups chicken stock or broth
• 1 teaspoon saffron threads
• 3 to 4 tablespoons olive oil
• 2 clove garlic (minced)
• 1 tomato (slice into cubes)
• 1/2 cup frozen peas
• 1 lemon ( 2 parts: for juice and garnish)
• handful of fresh parsely (optional)
• Salt and pepper (to taste)

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Procedure

• In a large pan, mix the chicken broth (or stock) and saffron. Bring to boil on a slow heat. This will give the paella more taste.
  

• Sauté the shrimp in a pan over medium heat until cooked through. Add salt and pepper to taste.

• In another large pan, Sauté the chicken over a medium heat until it's golden brown. Sprinkle salt and pepper to taste.

• Add the chopped tomatoes, onions, and garlic to the pan. Pour 1/4 cup olive oil on top. Cook until the vegetables are soft, about 5 minutes. Stirring occasionally.
  

• Add the rice and mix for one minute. Mix the chicken stock and lemon juice. Stir and cook for 5 minutes.
  

• Sprinkle the peas and parsley. Reduce to low heat. Cover and let it simmer until the rice is fully cooked and the liquid has been absorbed for 20 minutes.
  

• Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Cover and cook for another 10 minutes.
  

Serve hot!

Hope you enjoy this paella ala joyrobinson recipe with a little bit of history!

All photos are mine unless stated otherwise .

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