Paella is a classic Spanish dish made with rice, saffron, vegetables, chicken, and seafood.
This easy recipe marinates the seafood in paprika and saffron for added flavor and uses Mazza Paella stock for fantastic results. Serve this delicious recipe in the center of your table so everyone can enjoy!
|
Ingredient |
Quantity |
UOM |
|
Mazza Extra Virgin Olive Oil |
1/4 |
cup |
|
Chorizo, sliced |
2 |
pcs |
|
Pork belly or chicken thighs, sliced (seasoned with salt & pepper) |
250 |
g |
|
Onions, chopped |
1/3 |
cup |
|
Garlic, chopped |
1 |
tbsp |
|
Mazza Red Pepper (pimentos), cut into strips |
1/3 |
cup |
|
Chiquilin Smoked Sweet Paprika 75g |
1 |
tbsp |
|
Chiquilin Superior Saffron 1g |
1 |
pinch |
|
Mazza Paella Stock, 200g |
4 |
tbsp |
|
Shrimps, cleaned |
8 |
pcs |
|
Mussels, cleaned |
12 | pcs |
|
Clams, cleaned |
12 | pcs |
|
Salt |
1 | tsp |
|
Pepper |
1/2 | tsp |
|
Pigiato Cooking White Wine |
1/4 | cup |
|
Dolce Vita Chopped Tomatoes |
1/3 | cup |
|
La Cuna Bomba Rice |
11/2 | cup |
|
Water or stock |
2-3 | cups |
|
Frozen Peas |
1/4 | cup |
|
Boiled egg (cut into wedges) |
1 | pc |
|
Lemon (sliced into wedges) |
1 | whole |
INSTRUCTIONS:
- Using a paella pan or flat skillet sauté chorizo and pork in olive oil. Season with salt and pepper.
- Add in onions, garlic, pimiento, paprika, and paella stock. Sauté over low heat.
- Add in seafood, salt and pepper, and wine. Cook seafood until half done, and wine has reduced. Set aside seafood on a separate plate.
- Stir in tomatoes (optional: simmer for 15-20 minutes until completely reduced) and rice, followed by the water. Bring to a boil, stir and adjust seasoning. Lower down the heat and cover the pan with a lid. Cook for 15 minutes.
- Once the rice is cooked, arrange the seafood and peas on top. Cover and cook for another 7-10 minutes.
- Serve the seafood paella with slices of lemon and aioli while hot. You can also top yours with boiled egg (sliced in wedges).
NOTE:
1 MAZZA PAELLA STOCK 200g is good for 2.5 recipes or 10-15 pax.
