Ultimate Paella

Juan Carlos enough with the "this isn't Paella" BS. Every recipe I read these days there is some twit adding their 2cents about how it's not an authentic recipe. Why don't you stick to what you know and the rest of us will gladly learn new things. Food is about experimenting. We wouldn't have so many beautiful cruisines there are if it weren't for people changing the recipes over the years. What's the bet your mum has done something different too and called it her own?

Thank You Juan Carlos for bringing it home to my kitchen!

You guys, got no idea on how to make paella. I laugh at all of you! I was born in Valencia, Spain, (paella's origin) My grandmother had a wood paella restaurant for over 20 years. You don't put stock, you make it! Not virgin oil, that's too strong. Chorizo!!!!, are you kidding me? 0 x garlic! pancetta?, now you are really on drugs! I think I am going to call over to my house, all magazines. let's start : If chicken, just white beans (peladilla), flat grean beans, and chicken and rabbit if you want to. (That's all the ingredients you need), including peeled tomato, paprika, saffron, salt and the rice. if Seafood, any seafood, no big quantities, big prawns, mussels, calamari, pippies, mixture, (That's all the ingredients you need), chopped onion and chopped green capsicum, including peeled tomato, paprika, saffron, salt and the rice. If seafood, in your case : for each quarter of rice you would need a espresso cup of olive oil (not virgin, just a soft one). heat the oil add the seafood and cook it for a while make space in the middle of the pan and chuck the onion and capsicum fry it for a while give it a good mix chuck the tomato (a tin of peeled tomato) mix everything and cook it for a while add a table spoon of smoked parprika mix everything for 2 minutes add water, to the very edge of the dish add half of a teaspoon of saffron don't add any salt yet bring it to boil once boiling, you are going to add salt and test it for the next 15 to 20 minutes until you get the right taste. after this time add the rice from one side of the dish to the opposite side of the dish in a way the it makes a little mountain just over the level of the water (that is the right measurement for the rice) spread all the rice uniform all around the dish and don't touch it anymore, wait 20 minutes until the water (stock) has evaporated the the rice is cooked. wait from 15 to 20 minutes rest and serve. cheers guys hope you make it right next time!

Hope it taste good cooking tonight

its wasnt as good as i wanted it to be, but it was still good

Thanks For The Recipe

Frank The Buidler :)

I used vegetable stock instead of chicken it was a mistake

Great taste! Squid gets lost in the flavors, I would just add more prawns. I found it was enough for 6.