Cooking Paella?

Question

I am wanting a recipe (and cooking instructions) for making a paella at home from scratch.Can someone please help?

Answer 1

Try this link:  http://www.taunton.com/finecooking/artic...

Good luck!

Answer 2

Try the following

Paella  

1 tbsp olive oil

2 chicken b*****s, cut into 8 pieces

4 raw king prawns, shell and head on

20 mussels, cleaned

1 garlic clove, roughly chopped

3 tomatoes, blanched, peeled, seeded and roughly chopped

200g/7oz paella rice

a pinch of saffron

1 litre/1¾ pints chicken stock, boiling

8 small cherry tomatoes

110g/4oz broad beans, fresh or frozen

Method

1. In a paella pan, heat the olive oil and fry the chicken pieces for 1-2 minutes.

2. Add the prawns, then stir; add the mussels and stir again, then add the garlic and tomatoes. Fry for a couple more minutes.

3. Sprinkle in the rice. NOTE: Do not stir the ingredients, just shake them.

4. Add a good pinch of saffron, and pour on up to 1 litre/1¾ pints of boiling chicken stock (about 1cm/½in above the level of the rice).

5. Finally add the small cherry tomatoes and broad beans and season and simmer for 20 minutes.

6. Serve with a rocket salad and crusty bread.



or Paella  

6 chicken thighs

2 lemons, cut in half

olive oil

4 cloves garlic, crushed

2 shallots, chopped

4 fresh tomatoes, chopped

2 bay leaves, broken in half

good pinch saffron

700g/1½lbs Valencia or paella rice

splash white wine

1½-2l/2½-3½pt hot vegetable or chicken stock

1 packet mixed seafood, defrosted

225g/8oz mussels

225g/8oz raw prawns

large bunch parsley, chopped

salt and pepper

Method

1. Seal and lightly colour the chicken pieces with the lemon halves in olive oil.

2. Remove from the pan and add the chopped garlic, shallots and tomatoes. Fry for a few minutes, adding the bay leaves, saffron, rice and wine.

3. Return the chicken and lemon to the pan and pour in enough hot stock to cover the mixture. Partially cover the pan with a lid and bring to a gentle simmer.

4. Continue to add the stock a ladle at a time, allowing each to be absorbed before adding the next.

5. The rice should be almost cooked after 10-12 minutes. Check to make sure the chicken is cooked through before adding the seafood. Cook for about 3 minutes, adding more stock if necessary.

6. To finish, stir in the chopped parsley, season and serve from the pan with simple garlic bread.

Answer 3

Just google it for original spamish recipe