Where does paella come from?
Paella originated in Valencia, Spain and traditionally would be made over an open fire with chicken or rabbit, green beans, tomato, rice and saffron (surprisingly seafood did not feature). Modern versions make use of different regional produce so duck, pork and seafood will all feature depending on where you are. Chorizo gives a lovely smoky edge but isn’t strictly traditional either.
Do you need a paella pan?
The dish takes its name from the large flat pan which feeds a big crowd and allows the rice and meat to cook evenly and develop the classic ‘socarrat’ crispy crust on the bottom. At home a deep-ish wide frying pan will do a similar job.
Which rice do you use in paella?
Paella uses short grain rice which soaks up the flavoured cooking stock becoming plump but still keeping its shape. Look for Bomba or Calasparra on packaging. Rice sold simply as paella rice is also fine to use – just avoid using long grain or basmati – it doesn’t have the same absorbing properties so you won’t get the right result.
- skinless chicken thigh fillets 6, cut into large chunks
- olive oil
- cooking chorizo 250g, sliced
- cubetti di pancetta 75g
- onion 1 large, halved and sliced
- garlic 2 cloves, sliced
- red pepper 2, cut into pieces
- green beans 150g, cut into pieces
- smoked paprika 2 tsp
- paella rice 500g
- chicken stock 1.25 litres, mixed with a large
- saffron a pinch
- raw shell-on prawns 300g
- mussels 1kg, cleaned (discard any that don’t close when tapped)
- flat-leaf parsley chopped to serve
- lemon wedges to serve
- Kcals 667
- Fat 20.4g
- Carbs 72.8g
- Fibre 2.5g
- Protein 52.6g
- Salt 4.57g