Mom'S Classic Paella Recipe

Summary

Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
MethodMain Ingredient

Ingredients

 Saffron threads1 Teaspoon
 White wine1 Cup (16 tbs)
 Tomatoes10 Large
 Chicken wings12
 Salt3 Teaspoon
 Chicken liver250 Gram
 Chourico/Pork / chicken sausages250 Gram
 Ham250 Gram
 Sole500 Gram, filleted and skinned (Sea Sole)
 Medium prawns1 Kilogram
 Canned clams100 Gram
 Canned mussels100 Gram
 Canned scallops100 Gram
 Olive oil100 Milliliter
 Onions5 Medium, sliced
 Garlic head1 , peeled and chopped
 Arborio/Carnaroli / sela basmati rice /parboiled rice3 Cup (48 tbs)
 Chicken stock6 Cup (96 tbs)
 Red bell peppers3 Medium, coarsely chopped
 Shelled green peas1 Cup (16 tbs), boiled
 Spring onions150 Gram, sliced on the slant
 Black olives24 , seeded
 Paprika2 Teaspoon

Nutrition Facts

Serving size

Calories 1339 Calories from Fat 399

% Daily Value*

Total Fat 45 g69%

Saturated Fat 9.4 g47%

Trans Fat 0.1 g

Cholesterol 580.6 mg

Sodium 2670 mg111.3%

Total Carbohydrates 126 g42.1%

Dietary Fiber 10.5 g42.1%

Sugars 30.1 g

Protein 101 g202.6%

Vitamin A 209% Vitamin C 259.9%

Calcium 18% Iron 71.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a frying pan, lightly broil the saffron on a very low flame, until they turn darn and fragrant.
2. Remove into a small mortar and crush into a powder.
3. Transfer to a small bowl and soak in wine for 30 minutes or more to be used later.
4. Blanch tomatoes in boiling water till the skin begins to rupture
5. Drain and peel the tomatoes.
6. Cut tomatoes into half and scoop out the seeds and pulp and discard. Chop into small dices and keep aside in a bowl to be used later.
7. Wash chicken wings and drain.
8. Remove wing tips and discard or use to make stock.
9. Joint the wings and place in a bowl.
10. Season with salt and set aside.
11. Wash and drain chicken livers and chop into half.
12. Season with salt and set aside in a bowl.
13. Slice sausages and ham and set aside in a bowl.
14. Cut fish fillets into 1-inch cubes.
15. Shell and clean and de-vein the prawns.
16. Drain clams, mussels and scallops and set aside reserving the liquid.
17. Wash rice and drain well.

MAKING
18. In a large heavy bottomed skillet, heat oil over a medium flame.
19. Add the chicken wings and sauté until evenly browned.
20. Using a slotted spoon remove into a bowl and set aside.
21. In the same pan, add chicken liver, sausages and ham sautéing for 2 minutes until browned. Remove and set aside.
22. Further add the fish and prawns and toss until tender. Remove into the bowl and set aside.
23. To the pan juices and fat, add onions and garlic and fry till onions are soft and translucent.
24. Stir in the saffron- wine and rice and bring to a boil.
25. Add the chopped tomatoes and sauté with rice until soft and the liquid evaporates.
26. Pour into the pan, half the stock and the reserved mollusks liquid and stir the rice till all the liquid is absorbed.
27. Ladle stock, little at a time, stirring frequently till the rice is tender.
28. When rice is cooked, add together the meats, vegetables, clams, mussels, scallops and olives and paprika.
29. Lightly mix into the rice.
30. Reduce the heat and cover the pan. Allow the paella to simmer for 5 minutes. Then switch off the flame and allow the rice to stand in the covered pot for 5 minutes until all the flavors are absorbed.

SERVING
31. Serve piping hot from straight from the pot.
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