Premier Paella
Can't choose between all our delicious products? Then make this paella! A real showstopper to enjoy with family and friends.
Equipment
- 1 paella pan for the best effect
Ingredients
- 500 gram paella rice
- 1,5 liter chicken stock
- 400 gram tomato sauce
- 2 shallots
- 5 cloves garlic
- 1 tsp fennel seed
- 10 gram fresh thyme
- 1 tsp fresh turmeric
- 1 knife tip saffron threads
- 1 tsp paprika powder
- 1 tsp cayenne pepper
- 1 glass dry white wine
- 1 kg mussels
- 1 kg cockles
- 1 kg vongole from palourdes
- 15 gram leaf parsley
- 2 lemons in wedges
Instructions
- Light the barbecue and make sure the heat is evenly distributed.
- Place the paella pan on the grill of the barbecue
- Finely chop the shallots, turmeric and garlic. Heat the olive oil in the paella pan and add the shallots, turmeric and garlic and sauté gently for a few minutes until everything is translucent.
- Add the rice and cook with it until the rice also looks glassy (compare it to risotto). Deglaze with white wine and stir well a few times until the wine has evaporated.
- Then add the tomato sauce, fennel seeds, thyme, saffron, paprika, cayenne bell pepper, pepper and salt. Stir well and allow to come to temperature.
- Then add the hot broth. Let it cook until the rice has absorbed about half the liquid. During this process, stir everything regularly.
- After about 15 minutes, the clams can be added. Keep the pan on the barbecue and heat until the clams are open.
- The paella is good when the rice is soft, the shellfish are open and there is enough liquid left to make the dish creamy.
- Garnish the paella with parsley and lemon.
Notes
Tip: Cook or grill a few lobsters, prawns or langoustines beforehand and place them on top of the paella.