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COOK'S NOTES ABOUT KING PRAWN AND CHORIZO PAELLA
There are three main types of paella, the Valencian version, seafood paella and mixed meat and seafood paella. These types are all now served in some of the best restaurants in the world as paella.
The word paella means pan and not only that, but a special type of pan with conductive metal that cools quickly. It also has very shallow edges. See our article on paella pans for more information. The paella pan is one of the defining elements to a paella. Another equally defining element to a paella is the rice, it must be paella rice, not long grain nor risotto (arborio) rice.
It is interesting to note that there are significant variations in paella rice according to the region in Spain where they are grown. Even in the Valencia region there are differences in paella rice types. Click here for more information about paella rice.
Aside from the rice and the paella pan there are several other elements to a paella which clearly define it. Click here for the general principles involved in cooking a top quality paella.
This particular paella recipe, we freely admit, may not be a true paella if you choose to cook it on the hob in a frying pan. The reasons for this are two fold. First it does not use a paella pan and secondly, the depth of rice in the frying pan is much deeper compared to an authentic paella.
However, in many other respects, this recipe is in the authentic fashion. It uses paella rice, it aims for a dry rather than a creamy rice texture and it uses ingredients which are commonly found in many areas of Spain.
Of this I am certain, this recipe is a thousand times more authentic and tasty compared to the so called paellas which are served in most Spanish seaside bars. Those are truly an abomination and do not even have the decency to admit that they are not anything like a good paella. Try our recipe and if you enjoy it, invest in a paella pan (surprisingly cheap) and a barbecue for a true taste of real paella.
Slice the chorizo into thin slices.
Very lightly toast the saffron by placing it in an empty pan on a medium heat for 30 seconds. It will now be very easy to break the saffron into tiny pieces.
Top and tail the garlic clove then peel it and finely chop.
Sprinkle the chicken lightly with salt and pepper.
Before starting to cook your paella, you may want to browse our article
on the principles of cooking a good paella which can be found