Classic Paella. A Valencian peasant dish, paella was traditionally made with ingredients such as rabbit, chicken and snails. Traditionally made with ingredients from the fields, paella is a classic Spanish dish. Here's a classic Spanish Paella recipe that you can make at home with ingredients from Bosa Foods.

Festive and colourful, it is sure to please everyone at the table, thanks to its medley of different flavours. Paella is a Spanish rice dish originally from Valencia. Paella is one of the best-known dishes in Spanish cuisine. You can cook Classic Paella using 20 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Classic Paella

1. It's 300 g of chicken breast or thighes.
2. It's 150 g of mussels out of the shell.
3. It's 300 g of spanish paella rice.
4. Prepare 200 g of fresh prawns.
5. It's 3 cloves of garlic.
6. Prepare 1 of celery stick.
7. Prepare 1 of large red onion.
8. You need 1 of red pepper.
9. You need 1 of corguette.
10. It's 1 of carrot.
11. You need 80 g of frozen peas.
12. Prepare of Good pinch of saffron.
13. Prepare Tin of chopped tomatoes.
14. You need 600 ml of chicken stock.
15. It's 15 g of parsley.
16. You need 3 teaspoons of smoked paprika.
17. You need 1/2 teaspoon of oregano.
18. Prepare of Olive oil.
19. It's 1 teaspoon of salt.
20. It's 1 teaspoon of pepper.

For this reason, many non-Spaniards view it as Spain's national dish. Chef John pares down classic paella and focuses on technique with his recipe for the famous This was the first time I made paella and turned out wonderful! Followed the recipe almost exactly only. This classic seafood paella recipe can be made in the comfort of your own kitchen when you know how.

Classic Paella instructions

1. Put the saffron into the chicken stock and allow it to steep for a while.
2. Dice the chicken and seal the pieces in a large frying pan with some olive oil for about 5 minutes. Remove from the pan.
3. Chop onion, carrot, celery and red pepper and fry in olive oil for 5 minutes until soft.
4. Add the chopped garlic and fry for another minute.
5. Add in the smoked paprika, corguette and oregano and stir well.
6. Pour in the rice and stir until it's all coated.
7. Pour over the saffron chicken stock and add the diced chicken pieces back to the pan. Add the tomatoes, season and stir well..
8. Cook for 15 minutes stirring occasionally. If the rice dries out too much add some more water.
9. Add in the mussels, prawns, 3/4 of the chopped parsley and peas. Cook for a further 5-10 minutes until the seafood is cooked through.
10. Serve with the remaining parsley over the top.

With this simple step-by-step recipe that has been triple tested in the Woman's Weekly kitchen. Having a Paella Pan is not. The classic Spanish rice dish, paella, is the perfect weekend meal when you want something fancy The socarrat in paella is one of the most important keys for fabulous flavor. Having traveled to Spain several times, I've indulged in a variety of classic Spanish foods. The main ingredient in this classic dish is rice with saffron, which gives paella its unique yellow color.