Gastronomixs

Classic paella

Paella originally comes from Valencia which is situated on the Costa del Azahar, overlooking the Mediterranean Sea. An original paella valenciana is therefore made with plenty of fish, shellfish, and crustaceans. Clear guidelines have traditionally been given on how to cook paella, but you can create all sorts of variations by changing the flavour and ingredients. 

Classic paella

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Ingredients

200

g

rice with a round grain, such as Bomba rice

200

g

rabbit or chicken

200

g

fish, shellfish, crustaceans, or snails

2

cloves

garlic

½

 

shallot

½

 

red sweet pepper, finely diced (brunoise)

½

 

green sweet pepper, finely diced (brunoise)

200

g

tomatoes, finely diced (brunoise)

5

threads

saffron

1

l

fish fond

Preparation method

  • In a shallow frying pan, fry the shallot, garlic, and rabbit or chicken.
  • Add the sweet peppers, tomatoes, and saffron.
  • Add the rice to the mixture together with the fish fond.
  • Leave to gently simmer. When the rice is almost cooked, add the fish, shellfish, crustaceans, or snails, and cook briefly.
  • Serve immediately.

Serving suggestions

  • As a main course on its own.

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