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Paella
Paella

Before you jump to Paella recipe, you may want to read this short interesting healthy tips about Picking The Right Foods May Help You Stay Fit And Healthy.

The one thing that some of you may already understand is that by ingesting the right foods can have a substantial effect on your health. It’s also advisable to realize that there are foods that you will need to avoid at all costs and that would be most food you find at the fast food chain restaurants. You will notice that the nutrition in these types of is non existent and the unwanted side effects can be really bad. That is why we are going to be going over the foods that you should be consuming that will have a good effect on your health.

Although some of you love to have your snack foods, as opposed to reaching for the potato chips try grabbing some nuts. One of the health benefits of these nuts and seeds would be the Omega-3 and Omega-6 that can be obtained in them. These kinds of fatty acids are necessary to helping your body create the proper quantities of hormones your body needs for a healthy way of life. A number of these hormones that are needed are only able to be made by having these fatty acids in your diet.

By simply following a few of the suggestions above you will find that you can be living a healthier life. The pre packaged highly processed foods that you can find in any store is in addition not good for you and as an alternative you should be cooking fresh healthy foods.

We hope you got benefit from reading it, now let’s go back to paella recipe. You can have paella using 19 ingredients and 10 steps. Here is how you do that.

The ingredients needed to cook Paella:
  1. Use 250 g rice short grain (such as calasparra or arborio) / 9 oz.
  2. Take 1 litre fish stock / 34 oz.
  3. Use 150 g chicken thigh meat (cooked and cubed) / 5 oz.
  4. Use 150 g shrimp prawn / (cooked shell on) / 5 oz.
  5. Get 100 g calamari rings (cooked) / 3½ oz.
  6. Provide 100 g mussels (cooked) / 3½ oz.
  7. Use 100 g white fish (cubed) / 3½ oz.
  8. Get 175 g onion (chopped) / 6 oz.
  9. Provide 100 g peppers mixed (seeded and cubed) / 3½ oz.
  10. Provide 100 g fava broad beans frozen / (shelled) / 3½ oz.
  11. You need 200 g tomatoes (flesh only chopped) / 7 oz.
  12. You need 2 teaspoons garlic powder
  13. Provide ½ teaspoon parsley flat leaf parsley dried or a chopped leaves handful
  14. Get ½ teaspoon black pepper ground
  15. Prepare 1 teaspoon paprika
  16. Get 1 pinch saffron threads
  17. You need 1 wedges lemon cut into
  18. Take Olive oil flavor “Spray2Cook” (a word used
  19. Provide describe any low-cal. non-stick cook’s oil spray)
Steps to make Paella:
  1. Remove the heads and shell from the shrimp and crush. Spray well with Spray2Cook and then coat with the garlic powder and pepper. Put the mix in a pan on high and stir-fry for 2 minutes. Add the stock, bring to the boil and simmer gently.
  2. Boil a pan of salted water. When boiling vigorously blanch the fava beans one tablespoon at a time for 1 minute and set aside to cool. Each batch should be blanched and removed with a slotted spoon whilst shelling the beans that were done in the previous batch. Squeeze the outer skin off and put the shelled beans in a bowl. This is a fiddly job and can be done in advance.
  3. Soak the saffron in a tablespoon or so of boiling water.
  4. To Skin The Tomatoes: Place in boiling water for 1 minute. Remove the tomatoes and the skin should peel off easily. Cut the tomato in half and de-seed keeping only the flesh. Continue until enough flesh has been harvested to make up the weight required. Chop and set aside.
  5. Spray a wide thin-based pan with Spray2Cook and put on medium heat until the Spray2Cook is bubbling. Fry the fish cubes for 4 minutes turning regularly – remove and set aside.
  6. Whilst the fish is cooking microwave the onion and peppers for 2 minutes. Add to the pan when the fish comes out and re-spray with Spray2Cook.
  7. After reheating the pan add the tomatoes, fava and paprika.
  8. When the tomatoes are bubbling add the rice together with the saffron and soaking liquid and stir to mix with other ingredients to form a single layer of even thickness across the pan. Add half the stock through a strainer. Simmer vigorously for 10 minutes.
  9. Press the fish, seafood and chicken randomly into the surface of the rice without disturbing it more than necessary.
  10. Add more strained stock ladle by ladle as needed – there should be more than is needed. After 8 minutes if the pan is just moist remove from the heat. Cover the pan in foil and set aside for 10 minutes before serving garnished with the parsley and lemon wedges.

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