This is a dish for celebration, usually cooked over an open fire outside on a Sunday afternoon for a family gathering or festivity. This is Spain's most recognized dish.
Recipe courtesy of Janet Mendel
Total:
1 hr 30 min
Active:
30 min
Yield:
4 servings
Level:
None

Ingredients

Directions

Heat a paella pan, (the pan should be wide enough to be covered by the rice in a thin layer). As soon as the pan is hot add 2 tablespoons of olive oil. Then add the chicken thighs, a pinch of salt, and let them brown slightly, turning them patiently.

When they are cooked through, (no juices run pink), add the garlic, green pepper and tomatoes. Add the rice and stir in until translucent. Add the saffron with the water it has soaked in and stir well. Then add 1/2 the stock slowly, submerging the ingredients. Add the king sized prawns and the squid.

Bring to the boil and leave to cook without stirring for 12 minutes adding more stock if the surface dries out. After 12 minutes the rice should still look succulent and juicy. Remove from the heat, cover with a thick cloth and leave to stand for a further 10 minutes for the rice to finish soaking up the remaining juices.

Feel welcome to dress the paella with thick slices of lemon, salt and the remaining 1-tablespoon olive oil.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Paella

Recipe courtesy of Kathy Clyne Merrill

Paella

Recipe courtesy of Scott Leibfried

Paella

Recipe courtesy of Jacques Torres

Paella

Paella

Recipe courtesy of Kathy Clyne Merrill

Paella

Recipe courtesy of Amalia Alban

Paella

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.