Name: Paella recipe by Sangeeta Biswas at BetterButter
Prep time: 1800 min
Total time: 1800 min
Yield: 6
Ingredients: Arborio rice or any short grain rice 5 cups; Chicken leg pieces 5 to 6; Jumbo prawns 5 to 6; Smoky flavoured chicken or pork sausages 5, cut into desired shape; Chicken broth (you can make it by boiling some chicken pieces and bones with salt and pepper) 1 to 2 cups; Green peas 50 gms; Any coloured bell pepper 1 thinly sliced; Onions 5-6 thinly sliced; Garlic paste 5-6 tbsp; Saffron a pinch; Paprika 2-3 tbsp; Tabasco sauce 5-6 tbsp; Tomato ketchup 5-6 tbsp; Thyme 2-3 tbsp; Salt to taste; Pepper as per taste; Olive oil as required; Lemon 1; Parsley a handful

ABOUT Paella RECIPE

Paella is the most popular dish of spain. Paella was originally farmers and farm labourers food cooked by the workers over wood fire for the lunchtime meal. It was made with rice, plus whatever was to hand around the rice fields and countryside tomatoes, onions and snails. For special occasions chicken plus a touch of saffron for extra special colour and flavour have been added. Paella was also traditionally eaten straight from the pan in which it was cooked with each person using his own wooden spoon.

Ingredients Serving: 6

Arborio rice or any short grain rice 5 cups
Chicken leg pieces 5 to 6
Jumbo prawns 5 to 6
Smoky flavoured chicken or pork sausages 5, cut into desired shape
Chicken broth (you can make it by boiling some chicken pieces and bones with salt and pepper) 1 to 2 cups
Green peas 50 gms
Any coloured bell pepper 1 thinly sliced
Onions 5-6 thinly sliced
Garlic paste 5-6 tbsp
Saffron a pinch
Paprika 2-3 tbsp
Tabasco sauce 5-6 tbsp
Tomato ketchup 5-6 tbsp
Thyme 2-3 tbsp
Salt to taste
Pepper as per taste
Olive oil as required
Lemon 1
Parsley a handful

Instructions

Marinate the chickens, prawns with garlic paste, salt and pepper for at least 30 minutes.
Make chicken broth, keep aside.
Soak the saffron in warm water.
Take a large skillet add olive oil. Fry the chicken till reddish brown. Keep aside.
Fry the prawns till it turns pink, fry the sausages and keep aside.
In the same skillet add more olive oil and fry the onions till it turns translucent, add garlic paste, salt and pepper.
Add the rice, tabasco sauce, tomato ketchup, saffron, thyme, paprika and fry for few more minutes.
At this point add the chicken broth and cover with a lid.
When you see the rice almost absorbs the broth add the peas, chicken, prawns and the sausages. Cook for 10 more minutes with the lid on.
Garnish with bell peppers and parsley.

Similar Recipes