Over the years developments paella dish has numerous variants. There is a disparity of the ingredients used. Paellas can be done of a million things and thousands of different ingredients: rabbit, eel, monkfish, cod, prawns, shrimps, snails, vegetables, etc.

Spanish Paella

Source: Montsià


Ingredients (4 people)

1/2 kg of chicken meat, 2 cloves of garlic, 200 grams of tomatoes (preferably crushed or beaten) ½ onion, 350 grams of rice, 700 ml chicken stock, 250 grams of squid, prawns 8, 250 g of mussels, 50 g of peas, bell peppers, saffron and salt.



The type of rice is one of the essentials, the bomba rice is the most common due to its capacity to absorb ingredients. Who still does not control very well the times, thin and elongated is the ideal type of rice.

Throughout the process we will use the same paella pan, to preserve all the flavors.

First we add the prawns or scampi and when browned the retired. The second step is to add the meat into pieces. When the meat is slightly fried add the chopped garlic, chopped onion and stir. After the squids and tomato. We let the tomato get reduced almost completely.

We cook broth in another saucepan, to add to the already boiling rice. In the paella pan, add the rice, braise well and then we add the broth from the other pan. To not to stop the process of cooking rice at any time. Stir well distributing the ingredients and leveled rice.

Then add the peas, prawns, saffron, salt and finally the mussels and peppers into strips. Control, without stirring, for 15 minutes. If the broth evaporates, we can add a little bit.