Chef Tim's Tips - Perfect Paella with Antonio Sotos Paella Kits
Paella originated in the rice-growing region of Valencia as a dish to feed farm workers. The rice was bulked up with whatever was at hand, typically rabbit, chicken, beans and ........snails.
What started in the town of Albufera, cooked outside in a large pan on a fire of orange tree wood, can now be found in restaurants all over the world– with many regions adding their own twist.
Seafood, for instance, while not in the original incarnation of paella, is now a popular variation in many countries.
Paella is the ultimate one pan wonder - served from the pan on the table.
Chef Tim has these tips for cooking Paella:
- For a great paella - resist the urgt to stir too much
- Let a crust develop on the bottom of the pan - whilst on a low heat
- Finish with Merry Sherry Vinegar and Manchego cheese - available in the Knights Deli
Now, here's a great recipe that has been developed especially for the Antonio Sotos Paella Kit:
Chicken & Seafood Paella
500g short grain rce
2 tbsp tomato paste
1 tin crushed tomatoes
2 spanish onions (chopped)
1 capsicum (chopped)
3 cloves garlic (crushed)
400g small chicken pieces
Pancetta (tear into small pieces)
1 chorizo sliced
1 squid (cut into small pieces)
6 green prawns, peeled & shelled
4 mussels (cleaned)
Antonio Sotos Paella Spice Mix with Saffron (included in kit)
1 litre chicken stock
Heat the paella pan to medium high and brown off the meat in some oil, and remove to a separate dish. At the same time, heat the stock in a saucepan over low heat.
Add chopped vegetables to the pan and saute until soft.
Add crushed tomatoes & tomato paste, stir, and reduce to a thick sauce.
Add the meat back in, and cook together for a few minutes.
Add rice and spice mix, start adding stock until pan is full. Bring to the boil whilst stirring. Once boiled, turn the heat down to a simmer, and don't stir again.
Keep adding stock as the rice cooks, until almost all stock is consumed. Add the prawns and mussels whilst the rice is cooking.
Finally, when all the liquid is almost absorbed to the rice, turn the heat right up and add remaining stock.
Cook on high heat for a few minutes to form a crust. Remove from heat before the rice burns.
Cover for a few minutes and allow to settle. Serve and enjoy!