Recipe by MariaTheSoaper
"I have loved paella since the first time I tried it while traveling through Spain at 17. Though I could never make it as great as my friend's mom in Madrid, this recipe comes so close! It's a favorite at our house for Sunday dinner and tastes all the better when made in a traditional paella pan (brought back in a suitcase, no less!). I hope you enjoy it as much as we do!"
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saffron threads, crushed
chorizo de bilbao (spicy Spanish semi-cured sausage)
Spanish paella rice
Spanish sweet paprika
grated peeled roma (plum) tomatoes
clams in shell, scrubbed, or more to taste
mussels, cleaned and debearded, or more to taste
prawns, peeled and deveined (leave tails)
red bell peppers, cut into strips
salt and ground black pepper to taste
chopped fresh Italian parsley
My son woke up this morning with the bug to cook. Eager to assist, I suggested this Paella recipe which I saw printed in the Aug/Sep 14 allrecipes magazine. Other than not being familiar with grated tomatoes, which I found described on the internet, the recipe was easy to follow. I used crushed tomatoes anyway and strained them. Seemed to work fine. Great flavor, dramatic presentation. I will use this one again. Thanks
Used a can of Rotelle in place of plum tomatoes.
Use 4 1/2 cups of Chicke
Great flavour! Used turmeric instead of saffron and used the wok so it was a bit burnt. Oily but not terrible.
Fabulous recipe. The seafood was fantastic, but my favorite part were the pieces of golden chicken. My paella pan is on the larger side, so I will add more rice and stock next time as the majority of mine was caramelized on the bottom of the pan.
* Percent Daily Values are based on a 2,000 calorie diet.
Maria's Classic Paella
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 814
** Calories from Fat: 343
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