Known for rich flavors and the fragrant yellow hues of saffron, mixed with delicately balanced spices that create an irresistible aroma and taste, Paella is one of the most famous Spanish recipes. With the holiday season over, many home cooks across the UK will be looking to recreate the classic dish and bring holiday memories back into their kitchens.
But Sophie Nahmad, Lead Recipe Developer at meal box delivery service Gousto has revealed a key mistake many Brits make when trying to replicate this classic Spanish recipe at home. “Valencia is the home of Paella,” said Sophie, “and it’s actually quite easy to cook an authentic copy of this really special dish – but you have to be sure to follow this simple rule.
“Never stir your paella after you’ve added the stock,” warns Sophie. “Many people have the habit of stirring the rice after adding the stock, but this can be the downfall of your dish.
“The secret here is to gently pour the stock over your rice and let it cook until the stock is fully absorbed. This will create a beautiful melding of flavors, while developing the crispy crust along the bottom of the bowl, to enhance the texture and flavor.”
According to Sophie, this bottom layer of flavor is known as shocked. “It’s one of the most sought-after parts of the dish and shows true authenticity,” she adds.
If you’re worried about the rice sticking to the pan, Sophie suggests scraping the rice off the base first before adding the stock, and this will help prevent a mess when you’re about to serve.
“Finish your dish with a squeeze of lemon juice and enjoy!”
Instructions for 2 servings
Time: 40 minutes
Ingredients
- 171g raw peeled king prawns
- 2 tsp ground smoked paprika
You also need: olive oil, pepper, sugar, salt, water
Method
1. Boil a kettle, then peel and finely chop your garlic.
Core your bell pepper (scrape out the seeds and core with a teaspoon) and cut into thin strips.
Peel and finely chop your brown onion.
2. Heat up a large, wide pan (preferably non-stick with a matching lid), with a good drizzle of olive oil on medium heat.
When hot, add the pepper strips, sliced onion and minced garlic with a pinch of salt and sugar.
Cook for 8-10 min or until softened.
3. When softened, add ground turmeric, ground smoked paprika and tomato puree.
Add your arborio rice and stir to coat the grains completely and cook for 1-2 minutes or until fragrant.
4. Dissolve your vegetable stock mixture in 500ml of boiled water and then add to the pan.
Bring to a boil, then reduce heat to low.
Cook covered for the first 20-25 minutes or until the rice is tender and has absorbed most of the liquid.
5. After 20-25 minutes, drain, then add your king prawns and cook covered for another 4-5 minutes or until the prawns are cooked through.
6. Meanwhile, cut your lemon into quarters.
Combine a squeeze of lemon juice with your mayonnaise and a good grind of black pepper – this is your lemon aioli.
Finely chop your parsley, including the stems.
7. When the prawns are cooked through, remove the pan from the heat and add the juice of half the lemon quarter and half the chopped parsley (save the rest for garnish!)
Mix everything well and season with plenty of pepper – this is your king prawn paella.
Drizzle the lemon aioli over the king prawn paella, then garnish with the remaining chopped parsley and remaining lemon zest on the side and enjoy!
One Pot Chicken Breast Paella with Roasted Garlic Aioli
Instructions for 2 servings
Time: 40 minutes
Ingredients
- 15g roasted garlic paste x2
- 2 tsp ground smoked paprika
- 250 g diced chicken breast
You will also need: olive oil, pepper, salt, water
Method
1. Heat the oven to 200°C/180°C (fan)/gas 6.
Heat a large, wide, spill-proof, oven-safe pot with a matching lid with a drizzle of olive oil over medium-high heat.
When hot, add your diced chicken breast with a pinch of salt and pepper and cook for 2-3 minutes or until it starts to brown.
2. Boil a kettle, then peel and dice your brown onion.
Cut your bell pepper into rings.
When the chicken starts to brown, add the onion wedges and the sliced bell pepper and cook for 1-2 minutes or until it starts to soften.
3. Add your arborio rice, ground smoked paprika, saffron and half of your roasted garlic paste (you’ll use the rest later!) to the dish and stir everything together.
4. Add your chicken stock mixture and tomato puree with 550ml of boiled water.
Bring to a boil over high heat.
When it boils, cover with a lid and put the pan in the oven for 25-30 minutes or until most of the water has been absorbed and the rice and chicken are cooked (no pink meat!) – this is your chicken breast paella in a pot.
5. Meanwhile, mix the rest of the roasted garlic paste (not a huge garlic fan? Try using less!) and mayonnaise in a bowl with 1 tsp cold water and season with a pinch of salt and pepper – this is your roasted garlic aioli.
6. Serve the chicken breast paella in a pot with the roasted garlic aioli and garnish with the chopped parsley. Enjoy!
