Here’s our third guest blog post by Chef Adman who made some delicious Paella which we wolfed down with some Bangali style salad. Please do try this at home!
I find Spanish Paella to be a very soothing comfort food to eat. Maybe because I come from a background where rice eating is big and I, myself, am very fond of any rice-based food. So I thought why not give it a shot?
So I went out to the nearby grocery for the ingredients. I had to make some adjustments since all the ingredients were not available but hey that should not stop me from trying to make a nice comforting bowl of paella.
So this is how I went about cooking up this dish. Few big shrimps, heads and tails intact deveined and deshelled, Chicken thighs skinned, few beef sausages.
First let’s make the stock that we will cook the Paella in. A cup of water and 3 cups of chicken stock with a teaspoon of saffron; put it on the stove and let it simmer and warm up not boil.
In another pan put a tablespoon of olive oil and fry the chicken for two minutes on each side to brown. Do the same for the sausage and the shrimp for two minutes on the same oil and keep them aside. Cut the sausage in small strips.
We need a cup of onions, one red bell pepper and 6 cloves of garlic finely chopped.
Add a little more oil to the same pan and add the onions and red bell pepper and stir-fry for about 10 minutes or till the onions get softened. Add about 4 cloves of the chopped garlic and fry for another minute, then add one teaspoon of red pepper flakes and stir for another minute. Add a can of diced tomatoes into the pan and keep stirring for another few minutes.
Pour in 3 cups of rice into the mixture and keep stirring for 2/3 minutes.
Add the warm stock mix into the pan. Put in the chicken and the sausage into the pan, once it starts boiling simmer in low heat and cover for about 15 minutes.
In the meantime chop fresh parsley and add 2 cloves chopped garlic and 2-tablespoon olive oil and mix well and keep aside.
When the rice has almost dried after 15 minutes add the parsley mix and a cup of lemon juice and stir and salt to taste. Add salt as needed when checking if it is cooked.
Put in the shrimps, head down and let the paella cook for another 5 minutes. Take the pan off the stove and cover it with a towel and let it sit for 10 minutes before serving. And voila you get your Paella.
3 cups of chicken stock
1 cup of water
3 Tablespoon of olive oil
1 cup chopped fresh parsley
½ cup lemon juice
10 pcs large shrimps
6 pcs chicken thighs
4 pcs sausages
3 cups of rice
1 teaspoon red chilly
Spices and veggies
1 tsp red chili flake
6 cloves garlics
1 cup onions
1 red bell peppers