Spanish Paella Recipe | The Ultimate Paella Recipe

   Do you love seafood? Have you ever wanted to visit Spain, but are looking for a more efficient way to do it? I've got the perfect thing for you! It's my recipe for the ultimate Spanish Paella recipe!
is a Valencian rice dish that has ancient roots but its modern form originated in the mid-19th century in the area around Albufera lagoon on the east coast of Spain adjacent to the city of Valencia.
Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish (despite the fact that actually it is a commonly eaten dish across all Spain, so it can be considered as a Spanish national dish). Valencians, in turn, regard paella as one of their identifying symbols. For more info. on the origins of Paella, simply watch my video recipe on YouTube. For this recipe, you'll need:

                                                           6 Fresh Whole Prawns
                                                           Chicken Thighs
                                                           Spanish Sausage (Chorizo works well)
                                                           Squid
                                                           Green Mussels
                                                           Shrimp
                                                           Rice (I used Uncle Ben's)
                                                           1/8 Tsp Spanish Saffron
                                                           2 Tsp Paprika
                                                           Oregano
                                                           1/4 Tsp Ground Turmeric
                                                           2 Sprigs dried Thyme
                                                           Diced Bell Peppers
                                                           Ground Anatto Seed
                                                           1 Medium Onion (diced)
                                                           1/2 Tsp Coarse Sea Salt
                                                           Water for Stock
                                                           1 Cup Chicken Stock
                                                           2 Cloves Garlic (minced)
                                                          
Add the diced peppers, and onions to your pan and, saute until translucent. About five minutes. Then add that to your pot. Make sure you've prepped your seafood and, chicken along with sausage, a few hours ahead of time. In a separate pot, add the desired amount of rice, then rinse, and drain 2 - 4 times (or until the water runs clear). Start by sauteing the rice with 2-3 Tablespoons of vegetable oil until the rice kernels come apart easily. This usually takes between 30 seconds, and 1 minute on medium high heat. When it comes to cooking rice the recommended amounts are usually a 1 to 1 ratio of liquid to rice, but if you're like me and want a more al dente rice that's not mushy or looks like porridge then, use a quarter cup less liquid. In a separate sauce pan, add half cup water and braise the prawn for 5-10 minutes then strain the liquid, and reserve(you're going to want to add this to the mixture of chicken broth and water for the rice).

Next, add in the chicken, and partially cook for five minutes, then add in the mussels, sausage, shrimp and squid. Then, you'll add the chicken broth, and shrimp stock along with water to the pot.
At this time, you'll also want to add the spices, and rest of your dry ingredients. Don't forget to add the garlic too. In a separate bowl(preferably a smaller one) add, a few strands of Saffron, and warm water then, give it a quick mix. Once the water has turned yellow, go ahead and add this to the pot with the seafood chicken, and Spanish sausage. I usually, do this using 6-8 strands of Saffron, along with 1 Tbsp of water.

You'll notice, I haven't supplied you with exact measurements, or amounts for the rice and meats, mainly because, you'll want to adjust them per the amount of people you'll be feeding. If it's a meal for two, all you'll need are 1 cup of rice to 1 and 3/4 cup liquid, salt to taste, and half pound of each meat(shrimp,chicken, squid, mussels, sausage and prawns).

Once you've finished adding all the ingredients to one pot, simply set your burner on high heat until the mixture begins to boil, then, cover the pot with a double sheet of paper towel to absorb the condensation from the steam, and close the lid, then turn the burner to low heat and simmer for 17-20 minutes, or until the water has evaporated. Once the respective time has passed, give the Paella, a stir, and let it rest for an additional ten minutes. You may want to take this time to swap out the paper towel with a new sheet, since the one you just used might be damp from steam and, condensation.

As soon as ten minutes has passed, simply, fluff the rice with a fork, or wooden spoon, and it's ready to serve! This dish is a tasty one indeed! The combination of savory, chicken, sausage, and seafood meld together like no other, and if you and, your friends, family, or guests enjoy chicken and seafood, then you'll end up loving this recipe even more, all without actually having to visit Spain, or Valencia for that matter!


WATCH VIDEO BELOW FOR MORE PRO TIPS & TRICKS!

I really hope, you've enjoy my take on Paella, and look forward to seeing you in the next video recipe! Please make sure that you hit that LIKE button, and SUBSCRIBE to my channel, if you like what I'm doing. If the recipe turned out good, and your people are pleased, then go ahead and leave that in the comments section of the video. Thank You!