Best Paella Recipe-Spanish Paella – Hola Calgary

Best Paella Recipe-Spanish Paella – Hola Calgary

Paella is one of the most popular dishes, there are many types of Paellas, this is a Valencian rice dish

Paella Recipe Spanish Mixed (Seafood & Chicken)


Many Latin Americans and Central Americans make paella often as part of the influence from Spain in these countries.

  • 10 chicken thighs (boneless, skinless
  • 16 shrimp with tail (peeled) (or 1 large bag of frozen shrimp)
  • 5 large prawns (1 or 2 per person)
  • 15 mussels ((optional 3 per person))
  • 15 clams ((optional 3 per person))
  • 15 calamari rings ((optional 3 per person))
  • 4-6 artichoke hearts ((pre-cook or buy in a can))
  • 1 large red pepper (cut in strips (can be from a jar to be added at the end))
  • 4 garlic cloves (minced)
  • 1 large onion (finely chop half)
  • 1/2 bunch of parsley (finely chopped)
  • 4 tomatos (for the sofrito)
  • 3 cups white Bomba rice (or white long grain rice)
  • 6 cups chicken stock
  • 3/4 cup olive oil
  • 1 tsp salt (optional to taste)
  • 1/8 tsp pepper (optional to taste)
  • 4 bay leaves
  • 2 tsp thyme (or 3 tsp fresh thyme)
  • 2 packets ground saffron (or 1 teaspoons if using whole saffron strands)
  • 1 packet paella seasoning ( La Barraca)
  • 1/4 tsp colorante alimentario (food coloring) (special for paella see image attached)
  • 1/2 cup water (for sofrito (more or less))
  • 1/2 tsp herbamere seasoning
  • 2 tsp paprika
  1. Use blender or food processor to make sofrito. Blend: the tomatoes, parsley, 1/2 of the non chopped onion, garlic cloves, herbamere and 1/2 cup more or less) of water, enough to blend. Do not over blend, leave some tomato chunks. Set aside.
  2. Put some olive oil in the paelleras, add chicken, brown it with salt and paprika, add rest of the onion (chopped) red sliced peppers. Once everything is brown, remove from pan. Set aside.
  3. Cook the seafood for 3 minutes, move to the sides of the paellera and add the sofrito to the paellera, and add 1/2 of the chicken stock. Add the rice in the shape of an X then add the rest of the chicken stock. Add saffron and rest of condiments to the liquid. When all the liquid is boiling  spread the rice lightly, add the chicken and peppers and bay leaves at the top, decorated around and let boil on Medium.
  4. When almost all the liquid is gone but with still some left, turn stove off, shake paellera a little to re-distribute the rice or lightly mix on the bottom to unstick the rice from the bottom of the pan if it has gotten stuck and cover with a cloth or towel (make sure stove is completely turned off). Let it sit for 20 to 30 min. Do not uncover as the steam will continue to cook the rice to perfection.

White Bomba rice is special for making Paella if you can’t find it, use long grain white rice. Please never use parboiled rice in paella! it will not absorb the sofrito the same.You can usually purchase the bomba rice in a local Italian Market if you don’t have a Spanish store in your area.

Rice will continue to cook on its own heat after stove is turned off, that is why it is important to leave some liquid and to cover it so it holds the moisture. You might want to just make the rice a few times to practice until you can calculate how much water is the perfect amount for you, depending how you like the rice (as Bomba rice can be a bit mushy and that is ok). Long grain white rice will be easier to make than the Bomba rice and it is perfectly acceptable to use it.

(Spanish version)

Español -Receta de Paella Mixta (Mariscos & Pollo)

Paella para 7-8 Personas

10 muslos de pollo sin piel y sin hueso (wal mart)
1 bolsa grande de camarones con cola sin cascara (costco)
Opcional Langostinos 1 o 2 x persona
Mejillones, Almejas  y calamares en rodajas
pimiento morron rojo 1 
4 corazones de alcachofa (cocinar en vaporera antes, pelar y cortar el corazon en cuadritos) o comprar en lata.
4 dientes de Ajo grandes
1 Cebolla grande o 1 1/2 chica
Perejil al gusto (lo puede moler con el sofrito o picarlo para añadirlo despues cuando este hirviendo el arroz)
4 Tomates chicos para el sofrito (usar parte de la cebolla)
1/2 taza de agua para el sofrito
3 Tazas de arroz bomba, especial para paella o long grain white rice 1 1/2 cups (no usar arroz pre-cocido)
6 Tazas de Consome de pollo 
Aceite de oliva 3/4 de taza
Sal, pimienta y poquito + sasonador herbamere (si es posible)
4 Hojas de laural
Tomillo fresco si es posible
1 Sobre Compuesto Azafran + Colorante (4 Gr )
2 Sobres azafrán molido Chiquilin oazafrán normal 1 cucharadita
1 Sobre de Sazonador para paella Especias Jorge elaborado por  “La Barraca”
Una pizca de colorante alimentario “La Barraca”

Moler el jitomate, 1/2 cebolla chica o 1/4 grande, sal, pimienta y caldo de pollo en polvo en la licuadora o en el procesador, no moler demasiado dejar pedazos del jitomate. Poner a un lado

Poner algo del aceite en la paellera, agregar el pollo..dorarlo con sal y paprika…resto de la cebolla picada, pimientos en rajas ya que esten cocidos agregar los dientes de ajo picaditos. Remover del sarten o paellera. Agregar mas aceite y agregar todos los mariscos, cocinar por 3 minutos, remover o poner a los lados de la paellera y cocinar el sofrito en el centro de la paellera, agregar mas aceite agregar el arroz en forma de cruz revolver ligeramente y agregar las 3 tazas de agua hirviendo .

Ya todo mezclado agregar el azafran, sazonador y colorante ….probar… si se necesita mas sal o consome en polvo agregar al gusto. dejar hervir 10 min y agregar todos los ingredientes que previamente quitamos de la paellera (pollo,etc) excepto el pimiento y los langostinos que se usaran casi al final para decoracion.

Tiempo total para dejar hervir el arroz 20 min…despues de apagar el fuego, dejar la paella descansar tapada con una toalla chica por 30 min y a disftutar!


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