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Main Ingredients | Paella rice, Prawns (kolambi/jhinga) |
Cuisine | Spanish |
Course | Rice |
Prep Time | 16-20 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Spanish Paella
- 1 1/2 cups Paella rice soaked
- 20-25 medium Prawns (kolambi/jhinga)
- 10-12 Clams
- 1/2 cup Olive oil
- 1 Bay leaf
- 1 medium onion sliced
- 3 cloves Garlic sliced
- 2 medium Tomatoes chopped
- 1 small Red capsicum cut into thin strips
- 1 medium Green capsicum cut into thin strips
- 1 cup Chicken cut into 1 inch pieces
- 2 teaspoons Paella masala
- a few strands Saffron (kesar)
- 3 1/2 cups Chicken stock
- to taste Salt
- 1/4 cup Green peas blanched
- 5-6 to garnish Prawns (kolambi/jhinga) boiled
- 5-6 Clams boiled
- 2 Lemons cut into wedges
Method
- Drain the soaked rice and set aside. Peel half the prawns and keep the rest with their heads.
- Heat olive oil in a paella dish. Add bay leaf, onion and garlic and sauté till translucent. Add tomatoes, red capsicum, green capsicum and mix. Add chicken pieces, prawns with heads, mussels or clams and mix well.
- Add paella masala, saffron and mix. Add stock, salt and rice and mix again.
- Add stock cubes, peeled prawns and green peas and cook till rice is done. Garnish with boiled prawns and clams and serve hot with lemon wedges.
Nutrition Info
Calories | 2670 |
Carbohydrates | 273.3 |
Protein | 149.4 |
Fat | 108.8 |
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