**DELICIOUS PAELLA**

Spanish dishes have always been among my favourites. There is just something about their richness, variety, and flavours that make them so special to me. One dish that perfectly reflects all these features and that also satisfies my passion for seafood is the amazing Paella.

Back in my home country, Venezuela, I used to treat myself going to Spanish Restaurants, where I was delighted by eating the most delicious seafood dishes, particularly the traditional Paella. Being just 30 minutes away from the beaches would allow the chefs to prepare dishes using only incredibly fresh seafood, which always resulted in astonishing meals that made me and my palate extremely happy.

Even though I always had this passion for the Spanish star called Paella, I  never attempted to prepare it.  So, after three years of living here in Toronto and craving this dish, I decided to give it a try. 

First, I went to Chinatown and got really nice and fresh prawns, squids, mussels, and clams. Next, I gathered all the ingredients and got myself ready to start this challenge and make the most delicious Paella... 
So exciting!!!!!😄😄😄😄

I designed a recipe of my own by combining different recipes, steps, and tricks while following my instincts and personal likes. It might not be the exact authentic Paella, which originated in Valencia-Spain, but it is certainly delicious, easy, and worth the try.

Here is the amazing result! 😁🙌

Ingredients

(4 to 5 servings)

• 350 g Arborio rice or white Spanish rice (Arborio type gives a great creamy texture 👌)
• 2 chicken breasts, cut into 2-inch pieces
• 12-15 prawns, peeled and deveined ( keep the prawn heads for a secret prawn stock 🍤👀; keep 3-4 whole prawns for decoration)
• 7 Mussels (brushed and washed)
• 7 Clams (brushed and washed)
• 4 small squids, cleaned and cut into 1-inch rings (keep the tentacles if you like them. I do!🙋)
• 5-6 chicken stock (if homemade, better)
• 1/2 cup white wine + additional 1/4 cup
• 1 onion, chopped
• 1 small red bell pepper, chopped
• 2 tomatoes, seeded and diced
• 3 cloves of garlic, chopped
• 1/2 cup green peas
• 3 tablespoons olive oil
• 1 tablespoon butter
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• 1/4 cup Italian flat parsley
• Pinch of thyme
• Pinch of saffron or 2 Paella seasoning packets (I used sazon goya azafran seasoning, each packet is 5 grams and already includes saffron, turmeric, and some salt)
• Salt and pepper to taste
• Slices of lemon for garnish

Step by Step

1. Chicken stock preparation: the Homemade chicken stock is a better option since it has more body and rich flavor. To prepare it, simmer some chicken bones, connective tissue and meat scraps in 5 cups of water with a pinch of salt for about 2 hours. Let it rest, remove the fat from the surface using a spoon, and finally strain the stock to remove solids.  You can also use powder or canned chicken stock (I suggest the low-sodium version!)

2. Chicken marinade: In a medium bowl, mix together 2 tablespoons of olive oil,  paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.

3. Secret prawn stock 🍤👀: Heat 1 tablespoon of butter in a medium skillet, and stir in prawn heads and 1 clove of garlic. Stir-fry until the prawns colour change to an intense red/pink. Add 1/4 of white wine and 1/2 cup of chicken stock. Let it simmer for about 15 minutes until all alcohol has evaporated. While simmering, you can help release those amazing flavourful red juices by carefully smashing the heads a little bit with a spoon. Finally, strain the mixture and keep the stock aside.

4. Heat one tablespoon of olive oil in a cast iron large skillet or Paella pan over medium heat. Add onion, red bell pepper, marinated chicken, and squid tentacles. Cook and stir for a few minutes. 

5. Add garlic and cook for 30 seconds or until fragrant. Add the rice and cook for 2 to 3 minutes. 

6. Stir in prawns stock, 1/2 cup of white wine, 3 1/2 cup of chicken stock, a pinch of thyme, and paella seasoning. Season with salt and paper. Bring to boil and simmer, adding more chicken stock when necessary and stirring occasionally.

7. When the rice is about to be fully cooked, stir in tomatoes and arrange on top of the rice all the squids, prawns, mussels and clams. Sprinkle some parsley and green peas and cover with foil paper for about 15 minutes.

8. Remove the foil, check if rice is fully cooked, as well as seafood, and remove from heat. Scatter more parsley and let it sit for 10 minutes.

Serve with lemon wedges and...

ENJOY!!!

---------------------------------------------------------------- Feel free to leave your comments or questions below! 👇

If you prepared this recipe, I encourage you to share with us your experience and/or pictures! Don't forget to subscribe first 😉

💟

-----------------------------------------------------------------