Paella Rice, 1kg

£2.90

Product Information

Paella Rice, 1kg

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Paella is a Valencianrice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain.

Many non-Spaniards view paella as Spain's National dish but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.

There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables and sometimes beans.


Fresh Foods Cornwall Menu Suggestions...

PAELLA

  • 6 boneless chicken breasts or thighs, skin on, each quartered
  • Cornish Sea salt and freshly ground black pepper
  • Plain flour, for dusting
  • Extra Virgin Olive oil
  • 100g chorizo, sliced
  • 6 slices Parma Ham
  • 1 onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • 2 litres hot chicken stock, preferably organic
  • 2 large pinches of saffron
  • 1 heaped teaspoon smoked paprika
  • 500g paella rice
  • small bunch flat leaf parsley, leaves picked and chopped, stalks chopped
  • 2 handfuls peas, fresh or frozen
  • 10 king prawns
  • 500g mussels, scrubbed
  • 2 small squid, halved and scored

How to Cook:

Preheat the oven to 190ºC/375ºF/gas 5. Season the chicken pieces and dust with flour. Heat a little olive oil in a large deep pan and fry the chicken until golden brown on both sides. Place the pieces on a baking tray and into the oven for 30 minutes.

Put the pan back on the heat. Add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Then add the onion and garlic and cook until soft. Meanwhile infuse half the hot chicken stock with the saffron. Add the smoked paprika, rice and infused stock and leave to cook on a medium heat, stirring from time to time.

After 20 minutes the rice should be nearly cooked. At this point, pour in the rest of the stock along with the peas, prawns, and the mussels and squid if you are using them. Place a lid on the pan and cook for 10 minutes more.

Finally, add the cooked chicken and serve sprinkled with chopped parsley and a wedge of lemon.


 
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Product Code: PAEC36

 

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