Spanish Paella

 Spanish food is nice. That's just how I can describe it. This recipe, Paella, is easy to prepare and it's one of the few common dishes of Spanish origin that's quite common. Although, there have been different versions to this recipe, the major ingredient mix of both seafood and poultry is what makes it tick!

And so let's begin...

Ingredients 

6 tablespoons olive oil

1/2 clove garlic 

1 medium to fairly large onion chopped 

1 teaspoon smoked rich paprika 

1 teaspoon dried thyme 

1 teaspoon saffron 

300g Spanish paella,  Italian risotto or Nigerian rice

400g chopped tomatoes

900ml chicken stock 

400g chicken

400g shrimps 

Mussels, rabbit, snails can be added. 

1 lemon or 1/2 juiced, 1/2 cut into wedges 

A handful of parsley roughly chopped.

Method of Preparation 

1. Sautee chopped onions and garlic in the olive oil until translucent. Add the chicken, shrimps, rabbit, and sautee one after the other.

2. Add the smoked paprika and dried thyme, and stir well. And then add the saffron and incorporate properly.

3. Add the chopped tomatoes and tomato puree if used and stir well. Leave to simmer for about 5-10 minutes. 

4. Then add the rice and the chicken stock,  mussels and snails if used. Stir well, making sure that all ingredients are covered in the stock. Adjust your seasoning and add the lemon juice. Cook for about 20-25 minutes or until rice is cooked but still firm and not mushy or gummy. Stir the rice(Paella) to ensure all ingredients are properly cooked.

5. Serve immediately and garnish with chopped parsley and lemon wedges.