This weekend I went to Oil and Vinegar and found this super duper paella pan, https://www.oilvinegar.com/nl-be/webshop/paellapan/. It was at a very good price so I could not leave the store without buying it 😀
Hence, Sunday I decided that is time to make my first ever paella. And here is the result:
Since it came out quite delicious, I thought it was a nice recipe to share with all foodies out there and give you some ‘fishy’ inspiration.
By the way, you do not need to have a paella pan per-say, you can also use a wide pan that you have for sure in your kitchen.
So, what do you need, ingredient-wise, to make your paella?
After checking out some recipes online, I decided to make mine out of 1 red paprika, 1 shallot onion, 1 big garlic clove, 4 artichokes ( cut in 4 pieces each ), 350 g of rice, ( smoken ) saffron, salt, pepper , paprika, and some parsley leaves.
Fish wise, I have to say I am not sure I made the completely authentic choice, but I went to the store and bought tuna steak, seafood, shrimps, and some white fish that looked just yummy. I also bought chicken stock, to which I added 4 tblsp. of fish sauce.
As a tip, paella does not take long to cook, so make sure you prepare your ingredients up-front so that everything is handy whilst cooking.
So, let’s get cooking 🥘
Place the fish in the paella pan and bake it for 1 minute on each side, then transfer on a plate.
Bake the seafood for 2 minutes in the same pan, then transfer on a plate as well.
Add 10 ml of extra virgin olive oil ( I also added 1 tablespoon of Spanish herbs oil from oilandvinnegar.com ), 1 teaspoon of salt and the chopped onion, then bake for 2 minutes. Throw in the garlic, cook for another 1 minute, then add the cut-in2cubes paprika, and bake for another 3 minutes.
Through in 1/2 can of tomato sauce or 1 1/2 tablespoons of tomato concentrate and let it cook for 5 minutes.
If you choose to use tomato concentrate, you will need to add 100 ml of water to the dish)
Place in the pan the fish, seafood and artichokes, followed by chicken or fish stock, about 1 1/4 liter. I had just some chicken stock at hand, so I added to it 2 tablespoons of fish sauce and 1 tablespoon of oyster sauce, just to give it a Mediterranean flavour, then poured it to the rest of ingredients.
Add fresh paper, 1 tablespoon of paprika and 1 pinch of saffron.
Whilst looking for recipes, I found some saying that you can smoke your saffron and doing so, enhancing the flavour. I did try it myself, did not feel any difference in taste, to be honest, but I will share how I did it in case you do want to give it a try. All you need to do is wrap the saffron in a silver foil and then place on a hot surface such as the one of a hot pan. Let it ,, fry“ on each side for 10 seconds, then remove.
Now we add the star of the paella, the rice, about 350 g for 2 persons. When choosing the rice, make sure you do go for paella rice or round, small shaped kind. The long grain or even black rice will not be a suitable option for this recipe.
Stir the rice in, and let it cook for about 10 minutes, then add the shrimps and cover on medium heat, for 7 minutes.
From here on, you will not stir the rice anymore, as we do not want to convert it into a risotto.
After these 7 minutes, the rice is almost completely cooked and the sauce is mostly absorbed, so turn off the heat and cover the paella for another 5-6 minutes.
And voila, this is all we needed.
I have sprinkled some chopped parsley leaves on top and served it whilst still hot.
Hope you love this recipe just as much as we do.
Have a perfect week, foodies 💕