Paellas Recipe
Choice of one: Carnes, Mariscos, Negra
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Ingredients
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Carnes Paella Ingredients
Mariscos Paella Ingredients
Negra Paella Ingredients
Method
Carnes Paella Directions
- 1
Prepare the Ingredients
Gather all the ingredients and chop the chicken, sausage, and bell pepper.
- 2
Heat the Oil
In a large paella pan or skillet, heat the olive oil over medium-high heat.
- 3
Brown the Meats
Add the chicken and chorizo to the pan and cook until browned on all sides, about 5-7 minutes.
- 4
Add Vegetables
Stir in the diced bell pepper and minced garlic, cooking for an additional 2 minutes until fragrant.
- 5
Season and Add Rice
Add paprika, saffron, salt, and black pepper to the pan, stirring well. Then add the rice and stir to coat.
- 6
Add Broth
Pour in the chicken broth and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, without stirring.
- 7
Add Peas
After 20 minutes, sprinkle the frozen peas on top and cover the pan. Cook for an additional 5 minutes.
- 8
Serve
Remove from heat and let rest for 5 minutes. Serve with lemon wedges.
Mariscos Paella Directions
- 9
Prepare the Ingredients
Gather all the seafood ingredients and clean the shrimp, mussels, and squid.
- 10
Heat the Oil
In a large paella pan or skillet, heat the olive oil over medium-high heat.
- 11
Cook the Seafood
Add the shrimp, mussels, and squid to the pan and cook until shrimp are pink and mussels are open, about 5-7 minutes.
- 12
Add Garlic and Seasoning
Stir in minced garlic, paprika, and saffron, cooking for 2 minutes until fragrant.
- 13
Add Rice
Add the rice and stir to coat well with the oil and seasonings.
- 14
Add Stock
Pour in the fish stock and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, without stirring.
- 15
Serve
Let sit for 5 minutes before serving with lemon wedges.
Negra Paella Directions
- 16
Prepare the Ingredients
Gather all ingredients and clean the squid.
- 17
Heat the Oil
In a large paella pan or skillet, heat the olive oil over medium-high heat.
- 18
Cook the Squid
Add the squid to the pan and cook for about 5 minutes until opaque.
- 19
Add Garlic and Seasoning
Stir in minced garlic, paprika, and saffron, cooking for 2 minutes until fragrant.
- 20
Add Rice and Squid Ink
Add the rice and squid ink, stirring to combine well.
- 21
Add Stock
Pour in the fish stock and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, without stirring.
- 22
Serve
Let sit for 5 minutes before serving with lemon wedges.
