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Paella de Carne
Paella de Carne is an original recipe for this classic saffron-infused Spanish rice dish. It's a feast of chorizo, chicken, prawns and vegetables. And the all-important paella rice that soaks up all the glorious flavours.
Equipment
- 1 Paella Pan or a 30cm Large Heavy bottom frying pan
- 1 small pan for tomatoes
Ingredients
- 200 g Spanish paella rice bomba or calasparra
- 2 tbs garlic infused olive oil
- 1 tsp pimenton de la vera dulce smoked sweet paprika
- Pinch saffron or turmeric if you don’t have saffron
- 675 ml good quality chicken stock 475ml if using calasparra
- 4 large ripe tomatoes
- 1 small white onion
- 2 medium sized fresh chicken breasts diced into 25mm chunks
- 100 g fresh chorizo sausage sliced into rounds about ½ a cm in thickness
- 250 grams uncooked prawns
- 40 g fine beans top, tailed and chopped into 1cm
- 30 g garden peas
- Pinch salt & pepper
- 1 roasted red pepper cut into quarters to garnish
- 1 lemon cut into wedges
Instructions
- Cut the onion and pepper into roughly 2cm cubes.
- Score a small cross on the base of each tomato, then carefully place into a pan with boiling water, leave for 20 to 30 seconds, then remove using a slotted spoon.
- Drop the tomatoes into a bowl of ice cold water and leave to cool. Remove the tomatoes then peel away the skin. Cut the tomatoes into quarters, remove the seeds with a spoon, and then roughly chop the flesh. Set the chopped tomato aside.
- Place a Paella pan or sauté pan over medium heat and when hot pour in the garlic infused olive oil. Add the onions and peppers and cook for 3-4 minutes until softened then move to one side of the pan.
- Add the chicken, prawns and chorizo, stirring through and cook for 2-3 minutes until the chicken starts to brown and the chorizo begins to lightly caramelise before mixing back through with the peppers and onion.
- Add the diced tomatoes, almost all of the chicken stock (leave 50 to 75ml back) and the pimenton, saffron/or turmeric.
- Mix in the green beans and peas, turn the heat up and once the broth is at a rolling boil and the chicken is cooked through.
- Taste to make sure you are happy with the flavour (at this point you are looking for a strong flavour of smokey paprika, saffron (if using) and a rich chicken stock kick) – season with salt and pepper if required.
- Add the Paella rice making a cross in the pan with the rice from one side to the other.
- Share the rice around the pan carefully using a spoon to distribute the rice into the 4 sections making sure the rice is even and in every part of the pan. Cook for 10 minutes on medium to high heat. Do not stir.
- Turn the heat down to low, place the roasted red pepper quarters on top of the paella and cook for 10 minutes until the broth has been absorbed by the rice.
- Have the remaining chicken stock on hand to gently ladle over the rice if required at any point within these 10 minutes.
- Once the broth has totally disappeared, check that the rice is al dente – cooked but with a slight bite, then turn off the heat and let it rest!
- Serve Paella de Carne from the pan with lemon wedges.
Notes
A Rest is so important: 15 minutes is the La Tasca golden rule, however if you have the luxury of waiting up to 45 minutes you will see a notable difference in texture and condensed taste. If you choose the 45 minute wait, make sure you cover the pan loosely with kitchen foil.
Nutrition
Calories: 524kcalCarbohydrates: 58gProtein: 36gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 95mgSodium: 884mgPotassium: 1065mgFiber: 5gSugar: 9gVitamin A: 1519IUVitamin C: 48mgCalcium: 54mgIron: 4mg