There are several stories about the origin of Paella. One of those stories is about Moorish kings. When in power in much of Spain in the eighth century, they often left scraps of chicken, rice, and vegetables. After dinner, their servants took these leftovers home to make their own dish, which was later called Paella. The basis of Paella is the same everywhere, but everyone adds his own touch to it. In one region of Spain, seafood is used, while in other regions, meat is used as the main ingredient. We made it with chicken and king prawns.
Step 1: Fry the chicken
Cut the chicken into cubes and fry in a large pan (paella pan or wok) with salt and pepper until the chicken is golden brown.
Remove it from the pan and let it rest on a plate.
Step 2. Add the ingredients
Cut the bell pepper into small strips, chop the onion and finely chop the garlic.
Put the bell pepper, onion and garlic in a pan (the same pan you used to fry the chicken) and fry it until the onion is translucent.
Cut the tomato into small cubes, add it and let it fry for a while.
Add the chicken again with extra salt and pepper to taste.
Add the white wine and 100 ml of water.
Add the turmeric (or saffron) until it turns yellow.
Add the peas and paprika and let it simmer with the lid on the pan for 5 minutes
Step 3: Boil the rice
In the meantime, bring the stock to a boil on high heat and reduce to a low simmer.
Add the uncooked rice to the chicken and vegetable mix. As soon as the rice starts to crackle, you can add a splash of the stock water.
Squeeze the juice of half a lemon and add it.
Cover the pan with the lid and let it simmer for about 20 minutes. Add more stock water if the paella becomes too dry and the rice is not yet cooked.
Is the rice cooked? Then add the prawns and leave the pan on a low heat for a while until the prawns are cooked.
Step 4. Serve the paella
Place the paella in a large serving bowl
Use the remaining half of the lemon to cut into wedges and place it on the paella
Buen provecho! ('Enjoy your meal')
23 years ago, Chary moved from Malaga to the Netherlands. She tells us what struck her most about the Dutch food culture.
300 grams of chicken (thigh) fillet
200 grams of king prawns
300 grams of risotto or paella rice
2 bell peppers
150 grams of frozen peas
2 cloves of garlic
2 tsp turmeric (or even better: 1 gram saffron)
2 tsp paprika powder
750 ml stock (1 stock cube with 750 ml boiling water)
150 ml of white wine
Pepper and salt
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