Paella Recipe – Spanish Rice Dish
This Paella recipe is something I have developed over the years and my whole family love it. It is a bit more zingy, spicy and richer than the original but I don’t think you can go wrong with any of those flavours.
I am a lover of everything Spanish and Paella is number one on the list, you can of course swap around the proteins you use. If you don’t like fish, replace it with chicken and chorizo for an equally tasty dish that works great and furthermore if you want to reduce the fat content you can leave out the chorizo. I have added more vegetables for additional nutrition and as per usual, you can rest assured that you are eating a healthy dish as it is.
If you do not like fish you can also change the fish stock for vegetable or chicken.
A healthy rice dish bursting at the seems with vegetables my twist on the popular Spanish dish Paella recipe packs more flavor and health benefits than the original found along the coasts of Spain.
- 1 tbsp. Olive Oil
- 2 garlic cloves
- 2 onions
- 150 g chorizo
- 1 fresh mild chilli
- 1 pepper
- 1 carrot
- 1 cup rice
- ½ tsp. paprika
- 1 large pinch saffron
- 1 large pinch cayenne pepper
- ½ tsp salt
- 1 cup white wine
- 1 litre fish stock
- 1 cup peas
- 4 large tomatoes
- 1 cup frozen cooked prawns
- 12 mussels
- 1 lemon
Place a large flat frying pan or paella pan over a high heat and add the olive oil, finely chopped garlic and carrots
Cook for 2 minutes then add the finely sliced chorizo and stir until the chorizo starts to crisp, approx. 5 minutes
Add sliced chilli, chopped pepper and grated carrot and still until all ingredients are combined then sprinkle in the rice, paprika, saffron, cayenne pepper and salt
Pour over the white wine and reduce the heat to low, add fish stock and still well
Add peas and chopped tomatoes and cook without stirring for 15 minutes
Check the mixture is not sticking and if it is gently scrape without stirring too much
Add the prawns and mussels and cook for a further 10 minutes
Top with grated lemon zest and squeeze on some lemon juice and serve from the pan