Paella de Maria Luisa

My friend Edward once lived in Spain teaching English. One of the teachers at his school cooked him Paella, and he loved it so much he asked her to teach it to him. The recipe was written in Spanish without quantities, because they cooked it as they felt it! Edward cooked me this Paella and I did my best to turn it into a quantifiable recipe. Sorry Maria Luisa - I made a few adjustments too. If you want to try the original, just omit the chicken, chorizo, saffron and paprika.

From fourseasonsoffood.com/2013/11/21/paella

Yields6 Servings

 ½ bunch of parsley
 1 tsp salt
 2 garlic cloves
 olive oil
 1 green pepper
 ½ onion
 2 tomatoes
 1 chicken breast
 ¼ kg prawns
 ¼ kg calamari
 2 cups paella rice
 1 tsp saffron
 1 tsp paprika

1

Boil some salted water in a pot, remove from heat and add in the prawns. Return to low heat, and as soon as it comes to boil, turn off the heat again. Let it sit until needed (you will use the prawn ‘stock’ later).

2

Fry diced green pepper, tomato and onion in a paella pan (or any flat, wide pan) with some olive oil. Add sliced calamari, and cook for 10 minutes. This is the sofrito.

3

Add the uncooked rice into the sofrito and add ½ cup olive oil. Add the chopped chorizo, sliced chicken breast and 3 cups of water from the prawn pot. Add paprika and saffron.

4

Stir and set over low heat for 20 minutes. As the water soaks into the rice and reduces, continue adding water from the prawn pot until rice is cooked and all the water has evaporated.

5

Mash salt, parsley and garlic together in a mortar and pestle or food processor until you make a rough paste. Add and stir through the rice, add a little more water if needed and the prawns. Cover and set aside for 5 minutes. Serve topped with slices of lemon to squeeze over.

Ingredients

 ½ bunch of parsley
 1 tsp salt
 2 garlic cloves
 olive oil
 1 green pepper
 ½ onion
 2 tomatoes
 1 chicken breast
 ¼ kg prawns
 ¼ kg calamari
 2 cups paella rice
 1 tsp saffron
 1 tsp paprika

Directions

1

Boil some salted water in a pot, remove from heat and add in the prawns. Return to low heat, and as soon as it comes to boil, turn off the heat again. Let it sit until needed (you will use the prawn ‘stock’ later).

2

Fry diced green pepper, tomato and onion in a paella pan (or any flat, wide pan) with some olive oil. Add sliced calamari, and cook for 10 minutes. This is the sofrito.

3

Add the uncooked rice into the sofrito and add ½ cup olive oil. Add the chopped chorizo, sliced chicken breast and 3 cups of water from the prawn pot. Add paprika and saffron.

4

Stir and set over low heat for 20 minutes. As the water soaks into the rice and reduces, continue adding water from the prawn pot until rice is cooked and all the water has evaporated.

5

Mash salt, parsley and garlic together in a mortar and pestle or food processor until you make a rough paste. Add and stir through the rice, add a little more water if needed and the prawns. Cover and set aside for 5 minutes. Serve topped with slices of lemon to squeeze over.

Paella de Maria Luisa


Share your thoughts


error: Copyright Content