Known for rich flavours and the fragrant yellow hues of saffron, mixed with delicately balanced spices that create an irresistible scent and flavour, Paella is one of the most famous Spanish recipes. As the holiday season ends, many home chefs across the UK will be looking to recreate the classic dish, bringing holiday memories into their kitchens.
But Sophie Nahmad, Lead Recipe Developer at meal box delivery service Gousto has revealed one key error many Brits are making when they try to replicate this classic Spanish recipe at home. “Valencia is the home of Paella,” Sophie said, “and it’s actually quite simple to cook up an authentic replica of this truly special dish – but you must be sure to follow this one simple rule.
“Never stir your paella after you’ve added the stock,” Sophie warns. “Many people fall to the habit of stirring the rice after adding the stock, but this can be the downfall of your dish.
“When you stir the rice, it releases starch into the stock, which then causes a thick and gelatinous texture, causing the rice to stick together and lose its shape. This is a key difference between risotto and paella. Even though it may seem that the two dishes have a similar cooking process, it’s essential not to stir paella, unlike risotto.
“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 amalgamation of flavours, whilst developing the crispy crust along the bottom of the dish, to enhance the texture and flavour.”
According to Sophie this bottom layer of flavour is known as the socarrat . “It’s one of the most coveted 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 to prevent any mess when you’re trying to serve.
“Finish your dish with a drizzle of lemon juice, and enjoy!”
King Prawn Paella with Lemon Aioli
Instructions for 2 portions
Time: 40 minutes
Ingredients
- 30ml mayonnaise
- 160g bomba paella rice
- 32g tomato paste
- 1 tsp ground turmeric
- 171g raw peeled king prawns
- 11g vegetable stock mix
- 2 tsp ground smoked paprika
- 5g parsley
- 2 garlic cloves
- 1 red pepper
- 1 brown onion
- 1 lemon
You’ll also need: olive oil, pepper, sugar, salt, water
Method
1. Boil a kettle, then peel and finely chop your garlic.
Deseed your pepper (scrape the seeds and pith out with a teaspoon) and cut into thin strips.
Peel and finely slice your brown onion.
2. Heat a large, wide-based pan (preferably non-stick with a matching lid), with a generous drizzle of olive oil over a medium-high heat.
Once hot, add the pepper strips, sliced onion and chopped garlic with a pinch of salt and sugar.
Cook for 8-10 min or until softened.
3. Once softened, add your ground turmeric, ground smoked paprika and tomato paste.
Add your arborio rice and stir to fully coat the grains and cook for 1-2 min or until fragrant.
4. Dissolve your vegetable stock mix in 500ml boiled water, then add to the pan.
Bring to the boil then reduce the heat to low.
Cook, covered, for an initial 20-25 min or until the rice is tender and has absorbed most of the liquid.
5. After 20-25 min, drain, then add your king prawns and cook covered for a further 4-5 min or until the prawns are cooked through.
6. Meanwhile, cut your lemon into quarters.
Combine a squeeze of lemon juice with your mayo and a good grind of black pepper – this is your lemon aioli.
Chop your parsley finely, including the stalks.
7. Once the prawns are cooked through, remove the pan from the heat and add the juice of half the lemon quarter and half of the chopped parsley (save the rest for garnish!)
Give everything a good mix up 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 quarters to the side, and enjoy!
One Pot Chicken Breast Paella with Roasted Garlic Aioli
Instructions for 2 portions
Time: 40 minutes
Ingredients
- 32g tomato paste
- 30ml mayonnaise
- 11g chicken stock mix
- 160g bomba paella rice
- 1 sweet pointed pepper
- 15g roasted garlic paste x2
- 2tsp ground smoked paprika
- 250g diced chicken breast
- 5g garsley
- 5g saffron
- 1 brown onion
You’ll also need: olive oil, pepper, salt, water
Method
1. Preheat the oven to 200°C/ 180°C (fan)/ gas 6.
Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a medium-high heat.
Once hot, add your diced chicken breast with a pinch of salt and pepper and cook for 2-3 min or until beginning to brown.
2. Boil a kettle, then peel and chop your brown onion into wedges.
Slice your sweet pointed pepper into rings.
Once the chicken is starting to brown, add the onion wedges and sliced pepper and cook for 1-2 min or until beginning to soften.
3. Add your arborio rice, ground smoked paprika, saffron and half your roasted garlic paste (you'll use the rest later!) to the dish and stir everything together.
4. Add your chicken stock mix and tomato paste with 550ml boiled water.
Bring to the boil over a high heat.
Once boiling, cover with a lid and put the dish in the oven for 25-30 min or until most of the water has absorbed and the rice and chicken is cooked (no pink meat!) – this is your one pot chicken breast paella.
5. Meanwhile, combine the remaining roasted garlic paste (not a big garlic fan? Try using less!) and mayo 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 one pot chicken breast paella drizzled with the roasted garlic aioli, and garnish with the chopped parsley. Enjoy!
