Traditional Spanish Paella

Traditional Spanish Paella

Recipe source: https: //www.gastromania.cz/blog/paella-osvedceny-recept-na-tradicni-spanelsky-pokrm

Ingredients (for 3-4 servings):

  • Several pieces of shrimp,
  • Several pieces of clams,
  • Frozen seafood mix (cocktail shrimp, squid, clams, octopus),
  • about 300-350 grams of rice,
  • 2 tablespoons of olive oil,
  • 1 large tomato,
  • 1 tablespoon passata,
  • 1 onion,
  • 2-3 cloves of garlic,
  • 3 small peppers (red, green, yellow),
  • 2-3 tablespoons frozen peas,
  • ok. ½ glass of dry white wine,
  • approx. 1 litre of broth with saffron,
  • 1-2 teaspoons sweet paprika,
  • Pepper and salt to taste,
  • A sprig of parsley,
  • 1 lemon.

Preparation method:

It is best to start with the preparation of the broth, for the preparation of which you will need the following ingredients:

  • Root vegetables along with half of a small onion
  • 1 tablespoon of olive oil,
  • 3-4 teaspoons of fish sauce,
  • 7-10 threads of saffron,
  • Salt and pepper.

In a medium saucepan, boil water, add root vegetables and onion, season with fish sauce, pepper and salt, add saffron threads and cook everything under a lid on medium heat for about 25-30 minutes. Drain the broth after cooking and use the cooked vegetables later for a salad☺.

While the stock is cooking, thaw the seafood and prepare the vegetables - dice the onion, peppers and peeled tomato from the skin.

When we have the broth and vegetables ready, we move on to the next stages of preparing the paella. Heat the oil in a frying pan and fry the large prawns finely. Then transfer them to a paper napkin and put the chopped onions and peppers in the pan. After 2-3 minutes add the crushed garlic, chopped tomatoes and frozen peas. Season with salt, pepper and paprika, add the chives and fry everything for about 2 minutes. Pour in the wine and simmer until the volume of liquid is reduced by about half. Add the rice to the pan and pour in the strained stock. Reduce the heat and cook everything without a lid for another 8-10 minutes, remembering not to stir the ingredients. Then add the thawed seafood. Stir everything lightly, reduce the flame even more, place the prawns and clams in their shells on top, cover the pan with foil and cook for a further 5-7 minutes until all the stock has been absorbed. Remove the pan and leave covered for 2-3 minutes. Place the finished paella on a wooden board. Sprinkle the top with chopped parsley and serve with quartered lemon to drizzle over each portion.


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