Can I have a genuine Spanish recipe for a meat paella please

[chicaguapa]

I want to make a meat paella (DH doesn't like seafood). I have some paella spices but that's it. I'd like to use chicken and pork (not rabbit or chorizo) so I guess I'm straying from a genuine recipe but I'm hoping that will be ok. I have some good homemade chicken stock too.

Any suggestions please?

Thanks.

[Notoedike]

I like this one www.brindisa.com/assets/Brindisa%20Paella%20Recipe_1104_1.pdf
You could add lots smoked paprika to make up for the lack of chorizo.

[thenumberseven]

chica by cooking your paella with pork and chicken you are not straying, in fact chorizo is never an ingredient in traditional paella. In some of the northern regions of Spain such as Rioja, chorizo is used with chicken or rabbit and pork,however that rice dish is not really called a paella but a cazuela and it's very tasty.

Below is a simple meat paella recipe. If you like artichokes they can be added when in season(or frozen quarters) as they give the dish a really good flavour. You can also add vegetables of your choice as they really enhance a meat paella.

1 pound of meat (pork and chicken cut into bite sized pieces)
1and 1/2 cups rice
1 small onion
2 or 3 garlic cloves
Green and red pepper (to taste)
2 ripe tomatoes (can use tinned)
4 - 6 cups chicken or meat stock which should be hot
Hand full of green beans or peas (can use frozen) this is optional
Glug of olive oil, salt, paella spice

In flat, broad pan heat the olive oil. When hot add the seasoned chicken and wait until pan becomes hot again, add seasoned pork cubes.
Cook until meats take on colour, add the finely chopped onions and cook with the meats, add garlic and after a couple of minutes the chopped peppers. Add the chopped green beans if using fresh.
Add the peeled chopped or tinned tomatoes and cook the meat and vegetables for a few more minutes. Season with salt.
Stir in the rice and cook, stirring until grains look translucent. Add paella seasoning mix. Add three cups hot broth and stir gently just enough to mix ingredients. Have some extra hot stock or water on the side ready to use.
Let boil on high heat for around 5 minutes and lower heat to medium. Taste for seasoning and adjust if neccessary.
Add another cup of hot liquid and simmer for a further 10 minutes.
Avoid stirring so as not to break up rice which would make it gluggy. You can shake the pan gently while cooking.
Taste a couple of grains of rice for doneness as timing depends on type of rice and heat used. If rice is still hard, cook a few more minutes adding small amount of hot liquid only if needed.
As soon as rice is cooked and liquid practically absorbed take off heat, cover with clean tea towel or newspaper and let rest for 5 minutes.
If using frozen vegetables such as artichoke, green beans or peas add 10 minutes or so before turning heat off. May be served with lemon wedges.

Another version (suitable if you think your meat needs longer cooking)
As above but don't add rice to meat and vegetables, instead add hot chicken stock and simmer until meats are tender. Add measured rice and cook as above adding hot stock in small amounts as needed.

Important to always make sure that any liquid you add is hot. Also taste for flavour before all stock is absorved so you can add salt if needed.

Either method it will take 15 to 20 minutes cooking from when you add rice depending on variety of grain and heat source.
Do not overcook as rice should stand for five minutes before serving.
Leftovers should be kept in fridge in covered container. To reheat pick out meat and heat thoroughly. In a frying pan heat small amount of oil until quite hot add rice and heat through quickly loosening grains with a fork.
Heat quickly so as not to overcook and add hot meat to rice.

[thenumberseven]

Sorry didn't relise post was that long

[chicaguapa]

Thank you!

I will follow it to the letter.

I was hoping to get away with not needing a flat pan but it looks like I'll have to buy one.

[Notoedike]

Seven what is in paella spice, and is saffron not essential?

[thenumberseven]

Saffron or saffron powder is the correct thing to use. A touch of turmeric if you are short on saffron can be used, not too much so it doesn't alter flavour.
In Spain they sell the spice in sachets and the base is saffron and yellow colouring which I think would be turmeric as saffron is a lot more expensive.
I'm looking at two different brands I have and both list the saffron, yellow colouring, salt , pepper and paprika.
One also has dried garlic, bayleaf and clove. I guess those would be in minute amounts. That one sounds good for a meat paella but not so much a seafood one.

chica a largish frying pan will do. This is because the rice should be spread out not too thickly.
You could try with the largest frying pan you have. If it's just for two people cut down on the ingredients and see how that goes

[chicaguapa]

I have a lovely crepe pan which I might try it in and just add the stock in smaller amounts until it's absorbed as the sides aren't as high as a paella pan. It's not helped by only having a ceramic hob too.

I'll get there in the end. Fortunately we're not Spanish and don't have any Spanish people coming to eat it so we won't be too precious about it. I just wanted to start from the correct place.

My paella spices has an E number in it which will apparently make DC run around the room and bounce off walls. I think this is the yellow colouring. I'll watch with interest.

[Notoedike]

Paella spice doesn't sou d great. Think I'd stick with tumeric if saffron was off the cards. I always add smoked paprika to mine - can't remember about garlic but there's plenty in the chorizo anyway.

[thenumberseven]

chica I know, I have a ceramic hob too so I can't cook on it large paellas, if it's just the two of us I use a largish frying pan, if more people I use a very large electric frying pan which works well as heats all the bottom