Paella

  • No. Of Serving 8
  • Lunch/Dinner
  • 0

​​This recipe captures the essence of the Spanish cuisine by introducing an easy, with fewer ingredients and no special pan. Using high-quality ingredients is key to making a great paella.For best results use Goody Chicken Stock.

Paella is the essence of Spanish cuisine. It’s a very festive, flavourish, and vibrant dish. This seasoning-infused paella is loaded with calamari rings,shrimp, and chicken. Best garnished with fresh parsley and lemon slices.

Paella
Order's
icon minus icon plus

  • calamari rings 40 g 40 g
  • chicken 400 g 400 g
  • rice 200 g 200 g
  • shrimp or prawns, jumbo 40 g 40 g
  • bay leaves 1 1
  • bell pepper 1 1
  • flat leaf parsley 0.25 cup 0.25 cup
  • garlic 4 cloves 4 cloves
  • lemons 1 1
  • Onion 50 g 50 g
  • peas, frozen 50 g 50 g
  • Goody chicken stock 500 g 500 g
  • Roma tomatoes 40 g 40 g
  • Chicken Stock Powder
    Chicken Stock Powder
    6x1 KG
    165 SAR
    Earn 17 Rewards Points
Ready for cooking? Follow the below instructions in the order specified. These instructions are well crafted by our own chefs in order to make the cooking process enjoyable and satisfying. So let’s get started but before that don’t forget to keep all ingredients handy as listed.
  • Add olive oil to a skillet over medium heat. Add onion, bell peppers, and garlic; sauté thme until the onion becomes translucent.
  • Add chopped tomato, bay leaf, paprika, salt and pepper. Stir them and cook for 5 minutes.
  • Add chicken and rice. Add chopped parsley and cook for 1 minute.
  • Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer.
  • (Do not stir the mixture going forward!).
  • Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking.
  • Cook uncovered: cook paella uncovered for 15-18 minutes, then add the shrimp and calamari into the mixture
  • Sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes
  • Watch for most of the liquid to be absorbed and the rice at the top nearly tender.
  • (If for some reason your rice is still uncooked add ¼ cup more water or broth and continue cooking)
  • Cover and let rest. Remove pan from heat and cover pan with a lid or tinfoil.
  • Place a kitchen towel over the lid and allow to rest for 10 minutes.
  • Garnish with fresh parsley and lemon slices. Serve.

Special Notes:

  • N/A: N/A
Leave a Comment

Cooked this recipe? Comment and rate this recipe!

Earn reward points for your interaction.

Your email address will not be published.

All fields are mandatory.

en