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
Prepare the Ingredients
Gather all the ingredients and chop the chicken, sausage, and bell pepper.
Heat the Oil
In a large paella pan or skillet, heat the olive oil over medium-high heat.
Brown the Meats
Add the chicken and chorizo to the pan and cook until browned on all sides, about 5-7 minutes.
Add Vegetables
Stir in the diced bell pepper and minced garlic, cooking for an additional 2 minutes until fragrant.
Season and Add Rice
Add paprika, saffron, salt, and black pepper to the pan, stirring well. Then add the rice and stir to coat.
Add Broth
Pour in the chicken broth and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, without stirring.
Add Peas
After 20 minutes, sprinkle the frozen peas on top and cover the pan. Cook for an additional 5 minutes.
Serve
Remove from heat and let rest for 5 minutes. Serve with lemon wedges.
Mariscos Paella Directions
Prepare the Ingredients
Gather all the seafood ingredients and clean the shrimp, mussels, and squid.
Heat the Oil
In a large paella pan or skillet, heat the olive oil over medium-high heat.
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.
Add Garlic and Seasoning
Stir in minced garlic, paprika, and saffron, cooking for 2 minutes until fragrant.
Add Rice
Add the rice and stir to coat well with the oil and seasonings.
Add Stock
Pour in the fish stock and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, without stirring.
Serve
Let sit for 5 minutes before serving with lemon wedges.
Negra Paella Directions
Prepare the Ingredients
Gather all ingredients and clean the squid.
Heat the Oil
In a large paella pan or skillet, heat the olive oil over medium-high heat.
Cook the Squid
Add the squid to the pan and cook for about 5 minutes until opaque.
Add Garlic and Seasoning
Stir in minced garlic, paprika, and saffron, cooking for 2 minutes until fragrant.
Add Rice and Squid Ink
Add the rice and squid ink, stirring to combine well.
Add Stock
Pour in the fish stock and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, without stirring.
Serve
Let sit for 5 minutes before serving with lemon wedges.