- 1 tbsp olive oil
- 1 onion, chopped
- 1 tsp each hot smoked paprika and dried thyme
- 300 g paella or risotto rice
- 3 tbsp dry sherry or white wine (optional)
- 400 g can chopped tomato with garlic
- 900 ml chicken stock
- 400 g bag frozen seafood mix
- juice ½ lemon, other half cut into wedges
- handful flat-leaf parsley, roughly chopped
Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia on the eastern coast of Spain. Today paella is made in every region of Spain, using just about any ingredient that goes well with rice. There are as many versions of paella as there are cooks. It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers. saffron, the spice that also turns the rice a wonderful golden color is an essential part of the dish.
Olive oil is rich in mono saturated fats that are healthy and contain a huge amount of anti-oxidants as well.
How to make Paella
It's a little confusing but 'paella' or to be more exact 'la paella' is the name for cooking pan itself and not the dish. The word comes from old Valencian (in Valencia they have their own language somewhat similar to Catalan) and probably has its roots in the Latin 'patella' meaning pan.