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Paella Pan
Seafood Paella Recipe - Professional Results made Easy
Here's how you can create a great Seafood Paella in your own kitchen. Just follow David's step-by-step guide to produce a professional standard result with a minimum of fuss. David's been making and enjoying Paellas and other Mediterranean Recipes for many years and this one will tick all your boxes for: great flavours, aromas and really authentic appearance.
There are a lot of ingredients - but don't be put off, It's really easy and great fun. Preperation is the key: get all your ingredients ready and laid out on a good sized work surface, after that it's a doddle.
Ingredients
- 4 ozs. Chorizo - Chopped.
- lb. Medium Prawns.
- 2 Small Squid "Calamares".
- 12 ozs. Monkfish Fillet in Bitesize pieces.
- 12 Fresh Mussels.
- 1 Small onion Coarsly Chopped.
- 1 Red Pepper cut into 1" Dice.
- 1/2 a Cup of peas.
- 1/4 lb. of Mushrooms Chopped.
- 3 Cloves of Garlic Finely Chopped.
- 2 Cups of Paella Rice.
- 1 Quart of Fish and Shellfish Stock.
- 12 Threads of Saffron.
- 2 Lemons cut in quarters lengthwise.
- 1 Bunch of Flatleaf Parsley.
- Salt and Black Pepper.
- Extra Virgen Olive Oil.
- A 13" Traditional paella Pan or "Paellera".
Method
- Cut the Chicken up into 1" Dice.
- Cut the Squid into Bitesize pieces.
- Cook the Mussels in a little water until they open (discard any that don't open).
- Take off the half shell and reserve the mussels - Add any liquid to your Stock.
- Leave the Shells on Eight of the Prawns and shell the Rest.
- OK - Add 2-3 Tablespoons of the olive Oil to your Paella Pan.
- Now - on a high heat - fry the onions - Mushrooms and Red Pepper with the Chicken.
- Pieces and Squid - stirring frequently for about five minutes, You want them to color but not burn.
- Reduce the heat to low and add the garlic and Chorizo- stirring for two minutes.
- Then the Rice - which you stir for a couple of minutes until it begins to turn opaque.
- Add a little more Oil if it looks too dry.
- Remove from the heat and boil up the stock with the Saffron for about ten minutes.
- Now - replace the Pan on a high heat - add half the stock and give it a final stir.
- Arrange the Fish and Prawns in the liquid with the Shell on Prawns on top.
- Let the liquid reduce (don't stir it again) - and add the rest of the stock.
- Let the liquid reduce until there is almost none left and then remove from the heat.
- Arrange the Mussels around the Rim of your paellera.
- Cover the Pan with a clean cloth and leave for ten minutes or so, until the rice has absorbed all the liquid.
- Cut the Lemons in Quarters Lengthwise and arrange around the rim.
- Now - chop some parsley and sprinkle liberally on top of your Paella.
Fabulous aromas and flavours of the Mediterranean - Buen Proveche.
About the Author
David Lynn invites you to view this, and a host of other Great Mediterranean Recipes at his: Cutting Edge Mediterranean Recipes Website.
See his other great Paella Recipe.
Or Join him and wife Pam at their Periana Paradise "Bel Limonero"
Gastro Guesthouse in the Malaga foothills.
What can I make in a huge pan?
My dad bought a pan with a 30 in. diameter, 4 in. deep. He is making paella but my mom said he needs to make more than 1 thing in it. What's something else we can make in the pan?
I once cooked a whole salmon for a party in a big roasting pan. As I recall, it was the only thing I ever found that required such a big pan ( I lived alone at the time), but it was beautiful and a huge hit.
I make a really simple chili ( my texan husband insists we call it chili soup as it is kind of soupy) in a crock pot but it could just as easily be made in a pan like this. It's two pounds of browned ground beef, two standard cans of diced tomatoes, two cans of drained pinto beans, two cans of rotel, two onions, two table spoons of garlic, and salt and pepper to taste. You just put it all in the pot and simmer. Usually make corn bread to go with it. You can adjust the spiciness by buying hot rotel to raise the heat, or leaving some out to lower it.
Paella Pan-Fine Living