Spanish Paella Recipe - How To Make Paella At Home - Khana Peena Aur Cinema - Varun

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

shrimp

🥗Healthier: scallops

💰Cheaper: frozen shrimp

Scallops are a lean protein alternative, while frozen shrimp can be more economical.

chorizo

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage is lower in fat, while pork sausage can be cheaper.

saffron

💰Cheaper: turmeric

Turmeric provides color and flavor at a lower cost.

Chop 1 onion and crush 4 cloves of garlic.

Heat olive oil in a large pan.

Add chopped onion and crushed garlic, sauté for about 1 minute.

Roughly cut 1 red pepper and add it to the pan.

Add Spanish chorizo and sauté for another minute.

Add boneless pieces of chicken thigh, squid cut into roundels, and roughly cut cuttlefish, stirring to combine.

Add tomato puree and a generous pinch of saffron.

Pour in 3 cups of chicken stock made from chicken bones, celery, parsley, and garlic, and stir lightly.

Add salt and allow the mixture to simmer.

Add short grain rice (bomba or similar) by distributing it lengthwise in rows without stirring.

Cook until the rice is almost 3/4 done, then lower the flame and add clams or mussels and any remaining seafood.

Increase the flame to create a burnt rice base (socrata) for 1 minute, then cover with a lid and reduce the flame, cooking for 8 minutes.

Slice some lemons and chop parsley while the paella cooks.

After 8 minutes, unveil the paella and garnish with lemon slices and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens