Paella is a traditional Spanish food originally from Valencia, it is one of the most well-known dishes in Spanish cuisine.
My first time trying paella was from my mother-in-law! Her recipe has been passed down generations from her mother. It was unforgettable, since then I’m in love with Paella.
Cooking a good paella may seem intimidating. It is a good idea to start with a simple cooking at home. Paella seasoning package can be found quite easily in Barcelona supermarket. I bought one and decided to try it! It turns out delicious and straightforward.
- 10 tablespoon of olive oil
- 1 red bell pepper
- 1 garlic, minced
- 1 fine chopped onion
- 400g rice
- 1500l water
- 1 paella seasoning package
- a pinch of salt
- 100g mussels
- 100g clams
- 150g squid
- 3 diced tomatoes
- few jumbo shrimp
- 1 cup of green peas
- few threads of saffron
Paella seasoning package includes saffrons, if you are also using one like me, there is no need to put saffron again if you wish. I added just a few threads more to bring out that earthy and grassy aroma.
Spanish use bomba rice in their paella, but feel free to use Italian Carnaroli, Calrose, or another short-grain rice.
Be creative and replace the ingredients you like, chorizo, chicken, onion or ribs. It can turn out to be a mixed paella instead.
– sautéed shrimp and crayfish evenly, seasoning and set aside.
– sautéed squid evenly, seasoning and set aside.
– sofrito onions, garlic, dice tomatoes and other vegetables, with olive oil. Add rice and continue stirring.
– add 1.5l of warm water with a package of paella seasoning and bring to boil.
– evenly distributed step 1-3 on to the paella.
– bring to low boil for 15-20 minutes until the stock has been fully absorb.
– Remove from heat; cover with alumnium foil , and let stand 10 minutes.
Sharing some of my mother-in-law’s paella!! She spent 2 day cooking at home, preparing for 25 people authentic paella. Of course, she prepares homemade stock from scratch instead of using the paella seasoning package.