Paella Recipe

How soon is soon?? Well in my case, I promised to post the recipe of the Spanish we cooked last last week but it seems that I have been to tired and tired to post the recipes.. But now that I feel like things or recipes to post are piling up.. So I decided to lessen the load with giving you the recipe of Paella (paeya) which we and our professor cooked! :) I also like to share with you my mini garden of green onion, tomorrow leaves, and basil leaves (which is so hard to take care of).



So to make this post quick and short, I'm just gonna simply post the recipe and my suggestions! :)

Ingredients
1/2 cup olive oil
100 g. garlic
200 g. tomatoes
100 g. onions
250 g. chicken breast, sliced into bite size
1 pc. chorizo
250 g. pork kasim
500 g. long grain rice (do not wash and don't let it get wet!!!)
2 cups of chicken broth (or more)
75 g. clams
75 g. mussels
150 g. tiger prawns (better to keep its head on for more flavor)
125 g. fresh/frozen peas
3 pcs. hard-boiled egg
1 pc. alive and kicking crab ^^,
1 pack saffron (around 3g)
2 pcs lemon
2 pcs bell pepper (red or green or one of each)

Procedure:
1. Heat the paella pan or a simple wok then add in the olive oil, and saute the onion and garlic. Add in the chicken, pork, and tomatoes.
2. Add the rice and stir thoroughly, making sure that every grain of rice is coated with oil.
3. Once coated, add in the saffron and stir thoroughly until evenly distributed. Add in the chicken broth until it covers the uncooked rice. Cover it with aluminum foil or the cover for your wok then wait for the rice to be half cooked or when the broth runs out. (put the fire in low or medium-low)
4. If the broth dries out, add in more water or chicken stock, then add in the clams, mussels, crab, chorizo, and the tiger prawns. Cover again with the aluminum foil and wait until the clams and mussels open and when the crab is cooked. (around 15 minutes)
5. Arrange the sliced bell peppers and peas and cover again with foil and cook it for 2-3 minutes.
6. Garnish the paella with the lemon wedges and hard boiled eggs and serve immediately.

my notes!
-never stir the paella when you have already started to cover it with aluminum foil. Paellas are made without stirring and is solely served with that lavishing color and design! NEVER STIR. okay?
- make sure that your broth is always enough when cooking the rice to avoid any burned rice at the bottom..
-don't be overwhelmed with the steps and ingredients of this dish because making it is quite an ease.. :) just give it a try! :)


so far these are just some of my notes! hope you like and will try this recipe!

till my next post. bye!