Home made paella

[bibbitybobbityyhat]

If you make paella at home (or a version thereof) can you quickly talk me through your method and recipe? And do you have a proper paella pan?

Tia.

This is the one I use www.bbcgoodfood.com/recipes/next-level-paella
I don't have a proper pan so use a wok

I fry up half a chopped chorizo and some chicken thighs, Chuck in some paella rice, a packet of Schwartz paella seasoning (paprika, garlic etc in it) and cover with water. Towards the end I put some frozen peppers (which I may or may not fry up first) some frozen peas and some frozen prawns in it and let them all cook through, then serve with lemon wedges. I’m sure it’s not authentic in many ways, but it’s so easy and quick to make and it tastes pretty good to me, with some extra salt and some lemon squeezed on it.

And I just do it in a large frying pan or flat Le Creuset style casserole dish. Don’t end up with the crusty bottom bit so beloved of proper paella lovers but my pans probably easier to clean!

I buy a microwave one, click the timer

Peppers and red onion fried off in a bit of oil.
Garlic added.
Smoked paprika, enough to coat veg
Add paella/risotto rice and stir into veg/paprika mix to coat it
Add chicken stock gradually as you normally would for a risotto. Also a squirt of tomato puree and maybe a dash of turmeric. Saffron in at this point if you want to (it does add authentic flavour but obviously is costly, turmeric is a reasonable sub).
As rice cooks through add raw defrosted prawns and peas. Finish with wedge of lemon and bit of parsley if you fancy.

Obviously you can stick chicken, chorizo, other seafood, rabbit in as you see fit but the prawn only version is the quick and easy.

I have got a paella as well but that only gets used on the BBQ as it's too big! I just use a deep frying pan, can get a little bit of the bottom crust that way as that's what we used to all.argue over as kids 😂

I make this one in a shallow casserole dish www.bbcgoodfood.com/recipes/paella-oven
Not authentic I'm sure, but very delicious!

I use the Hairy Bikers recipe and put loads of seafood in with the chicken. I have a proper paella pan and it does help the bottom to crust like it should.

I do a version of a Gerard Rodriguez recipe using squid in the sofrito.
I have a couple of paella pans and we cook outside on a paella burner.