Unique Recipe Classic Paella Savory Delicious

Fast recipe ultimate Classic Paella easy, fast, practical.

20 ingredients, 10 steps, cooking Classic Paella

Good Morning mother, at this time you get present recipe Classic Paella with 20 ingredients and 10 steps. Next this is how to cook, please observe carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 20 ingredients and 10 stages of easy cooking Classic Paella.

Ingredients all Classic Paella

1. It’s 300 g : chicken breast or thighes.
2. You need 150 g : mussels out of the shell.
3. It’s 300 g : spanish paella rice.
4. Prepare 200 g : fresh prawns.
5. Prepare 3 cloves : garlic.
6. Prepare 1 : celery stick.
7. Prepare 1 : large red onion.
8. You need 1 : red pepper.
9. It’s 1 : corguette.
10. It’s 1 : carrot.
11. Prepare 80 g : frozen peas.
12. It’s : Good pinch of saffron.
13. It’s Tin : chopped tomatoes.
14. It’s 600 ml : chicken stock.
15. You need 15 g : parsley.
16. Prepare 3 teaspoons : smoked paprika.
17. Prepare 1/2 teaspoon : oregano.
18. It’s : Olive oil.
19. It’s 1 teaspoon : salt.
20. Prepare 1 teaspoon : pepper.

If all cooking materials Classic Paella it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Step by Step Cooking Classic Paella

1. Put the saffron into the chicken stock and allow it to steep for a while
   
2. Dice the chicken and seal the pieces in a large frying pan with some olive oil for about 5 minutes. Remove from the pan
   
3. Chop onion, carrot, celery and red pepper and fry in olive oil for 5 minutes until soft
   
4. Add the chopped garlic and fry for another minute
   
5. Add in the smoked paprika, corguette and oregano and stir well
   
6. Pour in the rice and stir until it's all coated
   
7. Pour over the saffron chicken stock and add the diced chicken pieces back to the pan. Add the tomatoes, season and stir well.
   
8. Cook for 15 minutes stirring occasionally. If the rice dries out too much add some more water
   
9. Add in the mussels, prawns, 3/4 of the chopped parsley and peas. Cook for a further 5-10 minutes until the seafood is cooked through
   
10. Serve with the remaining parsley over the top
    
11. Finish and Enjoy.

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