Portionen
Serves 4–6
Vorbereitung
15 min
Kochen
50 min
Zutaten
- 2 tbsp olive oil
- 1 finely chopped onion
- 3 minced cloves garlic
- 1 sliced red pepper
- 1 sliced yellow pepper
- 1 tsp smoked paprika
- ½ tsp saffron threads (or a pinch)
- 300g paella rice (or short grain rice)
- 1 litre hot chicken or vegetable stock
- 150ml dry white wine (optional but recommended)
- Salt and black pepper to taste
- 200g chicken thigh pieces (optional)
- 150g peeled raw prawns
- 150g cleaned mussels (optional)
- 100g frozen peas
- 100g halved cherry tomatoes
- Handful fresh chopped parsley
- Lemon wedges
- Drizzle of olive oil
Anweisungen
- Build your base flavour: Heat a large wide Circulon pan over medium heat and add olive oil. Gently sauté the onion until soft and translucent then add garlic and cook for another minute until fragrant. Add the peppers and cook until they begin to soften. This slow layering of flavour is key to a rich paella base
- Toast the rice: Stir in the smoked paprika and saffron coating the vegetables evenly. Add the rice and stir for 1–2 minutes until the grains are lightly toasted. This step helps the rice absorb flavour while maintaining its texture later
- Add liquid and simmer: Pour in the white wine (if using) allowing it to reduce slightly. Then add the hot stock stirring once to distribute everything evenly. Season lightly with salt and pepper then reduce the heat and let it simmer gently. From this point onward avoid excessive stirring - this is where the signature paella texture begins to develop
- Add protein and vegetables: After about 10–12 minutes arrange chicken pieces prawns mussels peas and cherry tomatoes evenly over the surface. Cover loosely with foil or a lid and cook for another 10–15 minutes until the seafood is cooked through and the rice has absorbed most of the liquid. Our pan’s even heat helps ensure everything cooks consistently without hot spots
- Create the socarrat (the prized crust): Increase the heat slightly for the final 2–3 minutes to form a light crust on the bottom of the pan - this caramelised layer is a traditional highlight of great paella. Listen carefully a gentle crackle means you’re doing it right. Finish and serve: Remove from heat and sprinkle with fresh parsley. Drizzle with a little olive oil and serve with lemon wedges for brightness. Bring the whole pan to the table for a relaxed communal summer meal.
