How to make PAELLA - skk -
Chicken and mixed seafood paella – a Spanish delicacy which will please your taste buds
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Arborio rice (आरबोरिओ राइस), Chicken with skin (चिकन चमड़ी समेत)
Cuisine : Spanish
Course : Rice
For more recipes related to PAELLA - skk checkout Risotto Verde, Risotto With Squash, Orange Caramel Risotto, Saffron Risotto with Stuffed Chicken . You can also find more Rice recipes like Yellow Rice With Raisins Mushroom and Babycorn Biryani Chilli Garlic Fish Rice Mixed Sprout Tahiri
PAELLA - skk Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 16-20 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for PAELLA - skk Recipe
Arborio rice 1 cup
Chicken with skin cut into 2 inch pieces on the bone 300 grams
Clams 8-10
Chicken sausages 4
Big prawns shelled, deveined with tails intact 7-8
Rawas fish fillet cut into 1 inch cubes 200 grams
Red paprika powder 2 teaspoons
Dried oregano 1 teaspoon
Black peppercorns crushed to taste
Sea salt to taste
Oil 2 tablespoons
Medium white onions sliced 2
Garlic chopped 1/2 tablespoon
Tomato puree 1/2 cup
Fish stock 4 cups
Saffron a few stra
Fresh oregano 2 sprigs
Green peas boiled 1/4 cup
Lemon 1/2
Fresh flat parsley for shallow frying
Method
Step 1
Take chicken in a bowl, add red paprika powder, dried oregano, crushed black pepper, and sea salt and rub them well all over the chicken pieces.
Step 2
Heat 1 tbsp oil in a paella pan, add the chicken and sear on high heat, turning sides, till golden brown all around. Transfer onto a plate and set aside.
Step 3
Heat remaining oil in the same pan, add onions and sauté till golden brown. Add garlic, mix and saute till raw smell disappears. Add tomato puree and mix well. Add Arborio rice and mix well.
Step 4
Add 2 cups fish stock, mix well and cook on medium heat till the rice is ¾ done.
Step 5
Add sea salt, saffron, crushed black pepper, chicken and remaining fish stock and mix well. Cook for 5-6 minutes
Step 6
Add clams. Diagonally slice chicken sausages into 4 pieces and add in the pan. Mix well. Cook for 10-12 minutes on medium heat.
Step 7
Add prawns and rawas fish and mix well. Add fresh oregano sprigs, mix well and cook for 5-7 minutes.
Step 8
Add green peas and squeeze the juice of ½ lemon, mix well and cook for 2-3 minutes.
Step 9
Garnish with flat parsley and serve hot in the paella pan itself.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
