Can I make the paella in advance?

Yes, you can make the paella in advance and store it in the refrigerator. Reheat the dish before serving and add extra broth if necessary to prevent it from drying out.

What seafood can I use for paella?

Traditionally, mussels, shrimp, and squid are used. But you can also use other types of seafood, such as clams, crabs, and lobster.

Paella

Name: Paella
Cook time: 1 h
Total time: 1 h
Yield: 4P
Ingredients: 2 rabbit legs; 3 chicken legs; olive oil; 50 g chorizo; 2 cloves of garlic; 1 onion; 1 dose of saffron threads; 2 yellow bell peppers; 3 tomatoes; 250 g paella rice; 1 glass of dry vermouth; 1 liter of chicken broth; 1 teaspoon (smoked) paprika powder; 1 handful of flat-leaf parsley; 150 g (frozen) peas; 2 pre-cooked squid arms; 12 large mussels; pepper and Maldon sea salt

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This Spanish classic is not only easy to prepare, but it is also a rewarding dish. The large pan can go straight to the table!

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Ingredients

What do you need?

Quantity: 4P

2 rabbit legs
3 chicken legs
olive oil
50 g chorizo
2 cloves of garlic
1 onion
1 dose of saffron threads
2 yellow bell peppers
3 tomatoes
250 g paella rice
1 glass of dry vermouth
1 liter of chicken broth
1 teaspoon (smoked) paprika powder
1 handful of flat-leaf parsley
150 g (frozen) peas
2 pre-cooked squid arms
12 large mussels
pepper and Maldon sea salt

Preparation method

How do you make this?

Season the rabbit and chicken legs with pepper and salt.

Take your largest flat pan with raised edges and brown the meat in olive oil over high heat. Turn the legs regularly until they are nicely colored all over.

Cut the chorizo into cubes or strips. Peel the onion and garlic and finely chop them.

Remove the rabbit legs and chicken legs from the pan and add the onion, garlic, chorizo, and saffron threads. Sauté until the onion is translucent.

Cut the bell peppers into strips and add them.

Cut the tomatoes into coarse pieces and stir them in.

Add the rice.

Add the vermouth.

Set aside 2 ladles of chicken broth and pour the rest in all at once.

Season with the smoked paprika powder, pepper, and salt.

Finely chop half of the parsley and add it.

Stir until the liquid is half absorbed and stop stirring.

Add the rest of the chicken broth and lower the heat. Let the rice cook halfway. This takes about 10 minutes.

Place the peas, rabbit, and chicken on the paella. Cover with aluminum foil and let simmer for 10 minutes, until the liquid has completely disappeared.

Add the squid and mussels when the liquid is almost completely gone. Cover and let cook until the mussels open. Finish with the rest of the parsley.

Tips

You can also serve Paella with fried prawns. The paella is ideal if a crust has formed in the pan and it is nice and creamy at the top. If the mussels do not open quickly, take them out of the paella and put them in the oven. For a vegetarian version I use vegetable broth and tofoe, which I caught first. Instead of chorizo I take 1 teaspoon of smoked paprika powder.