The Perfect Rice Recipe (Spanish Paella)

This rice dish is like a spaceship that will take you wherever you want with anything you want whenever you want .

Ok .

So today we're making paella .

Now this is like a recipe that's a vehicle to any land , any destination you could possibly want obviously within the vicinity of Spanish cuisine .

But you can put protein , you can put seafood , you can do a mix .

It's all solidified in one pan .

This is like the one pot meal that started the one pot meal trend .

Not literally , but you see where I'm going .

It's variety and flavor .

What more do you want ?

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Get your gat dang coffee on and let's talk about this recipe .

Like I said , it's a beautiful vehicle that can go any direction you want .

What I would recommend is that you first start with this recipe , play around with it and realize how many different directions you can take it .

It's unlimited .

So with all that being said , let's make this shall we can be very versatile .

So consider this your gateway into the world of big round rice plates that can feed a whole gap bang village .

Plus it's basically one pot meal .

Before we start , we need a shrimp stock .

Thankfully , this recipe uses £1 or 450 g of shrimp that's been peeled and deveined .

But please get shrimp with the peels on so that you can peel them yourself and then reserve all of those shells , place them in a medium sized sauce pot along with one rough chopped onion and 4 to 5 bay leaves cover that with 4.5 cups or one liter of water place on the stove and bring to a boil over a medium high heat and then immediately reduce the temperature to medium low and simmer that for 15 to 20 minutes or until flavored to your liking .

Train them through a fine mesh sieve .

And you have a beautiful shrimp stock .

Now , the rest of this is actually fairly quick and easy and done in a single pan .

Did somebody see one pot meal ?

Oh .

Might get somebody call the mom's .

You're going to need a 15 inch pie pan or saute pan .

I'm a big fan of this one .

So the link for that will be in the description before you start prepare your lape by taking two lobster tails , cutting along the center top of the lobster , then cutting each of the ribbing on the underside in the same path as the top , gently split the top open .

So it exposes the meat , remove the vein that runs along the center .

If it's still there , then take your knife slice straight down the middle and aggressively on the back of your knife to split the lobster cleanly in half .

Now please , when you're doing this , keep your fingers free from the blade .

All right .

That seems basic , but it's just a reminder .

Safe diver for the love of your fies .

Let's just repeat with the other tail .

Now , in a separate pot grease , just spray oil and add half a pound or tuna and 27 g of boneless skinless chicken thighs .

Cut into half inch cubes .

Sear those for about three minutes tossing occasionally until you get some nice color .

No need to cook it all the way through at this stage .

Remove all of your chicken and add a mixture of 2.5 cups or 600 mL of chicken stock in three cups or 700 mL of shrimp stock heat to medium high , two cups to a boil and turn it into low and then just add about one teaspoon or just under a gram of saffron threads , lightly crushed , keep it on low heat .

So it's hot .

I guess it's sort of a two butt meal at this point .

Now it is time has some rules .

So listen carefully .

One , you must use bamba or some other Spanish short grain rice , but I'm using bamba here two .

This is the polar opposite of most ways .

We cook rice and is done with no lid or washing and in an open pan .

I know .

No , seems wrong .

This is how it's done and three do not stir .

What do you make in Risotto ?

Relax .

Now , in a 15 inch pan or saute pan heat two tablespoons or 23 g of extra virgin olive oil over medium heat once it begins to shimmer , add five ounces or 100 and 40 g of finely cubed Spanish chorizo .

That's Spanish chorizo .

Spanish chorizo is not the same as Mexican chorizo .

Now cook that stirring occasionally for 1 to 2 minutes or until the chorizo begins to get a little crispy and has rendered most of its fat .

And next , you'll add your consisting of a mixture of one yellow onion , very finely chopped , one red bell pepper .

Also finely chopped and five cloves of garlic , finely chopped , all tossed together and then placed into your pan season that generously with salt and pepper and saute for 3 to 4 minutes or until softened .

Then add one cup or 245 g of canned diced tomatoes in one bay leaf in 2.5 teaspoons or seven g of smoked paprika season a taste of salt and cook that down stirring often until most of the liquid is gone .

About three minutes .

Then add one cup or 240 mL of dry white wine .

Again , let that simmer down until the majority of your wine has been reduced out about 5 to 8 minutes .

Now finally add your chicken back , stir together till the chicken is hot .

Then add three cups or 570 g of bamba rice stir together , allowing the rice to toast for about one minute .

Then slowly pour in your hot saffron broth all evenly around your pa a pan gently shake the pan to even out the rice .

Let that come to a simmer over medium low and cook uncovered for 15 minutes .

Now , if a lot of the liquid is evaporated and it's not really starting to soften yet .

Then you can add another cup or so of water around the pan and simmer for a grand total of 15 to 18 minutes .

Another thing that makes a special is this moment add in your seafood first .

This begins with your split lobster tail , arranging them in a pattern like this and nestling them into your rice , flush side down , then nestle your shrimps nicely all around the rice and finally nestle in £1 of cleaned little neck clams .

I do actually like to stand my shrimp up like this .

Yes , they look like they're dancing .

Oh ha ha .

But also makes them cook more evenly sipping that for another 5 to 8 more minutes .

And once it looks like there isn't any more liquid bubbling and it starts to smell a little toasted on the bottom of the pan .

That's great to finish this .

You'll cut the heat and immediately cover it tightly with foil to steam .

Cook this for another 10 to 12 more minutes .

Now , if for some reason , the lobster still hasn't finished cooking , you can always keep the foil on and pop it in a 350 oven for about 5 to 8 more minutes .

And that should do it then just pull out your beautiful shimmering pan looking like a swirling vortex into an oceanic world .

Immediately hit that with some high quality extra virgin olive oil .

Ideally Spanish , which would make sense here scatter around some lemon cheeks just barely cut on the outside of the core of a lemon to avoid the seeds , to get a pure juicy flesh finish that with some fresh flat leaf parsley , you know , making a little garden with happy thoughts .

And right there is a stunning centerpiece to your table .

Kiss two horses on their ears and call back home .

But wait before we get too happy about this , the bottom of the pie is just as important as the top .

If you did this correctly , then the underside of the pie will be heavily caramelized and chock full of crispy rice .

This is called sora and hopefully the Spanish homies will give a little kiss for this one .

Now , let's see if this party of a rice dish reigns supreme over the world of rice recipes .

Good lower traditionally would be served right in front of you got your little bowl or plate , get yourself some stuff and you just keep going .

But let me just point something out .

We secured the .

So , so I'm not the greatest with the pronunciation thing , but I got the crisp .

That's all I gotta say .

So you can't say that this is in good God .

So first , it's almost like a sandwich .

You have two layers , caramelized rice at the top , soft Pillay rice in the middle and crisp rice at the bottom .

You can taste the fragrance of the saffron and then of course perfectly cooked seafood and if that is not enough for you , hit it with a little bit of lemon to freshen it .

Yeah , there's a lot of ingredients .

Yeah , it takes a little bit of time but everything's done in one pan .

This is unintentionally in one pot meal .

But what more could you possibly want ?

That's what it is .

You wanna know what else has a big shining bountiful platter full of everything that the ocean has to offer .

B All right guys .

And that is it just a quick massive thank you to our sponsor for the Day Trade coffee .

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It's a great time to be drinking coffee .

So good .

That is one hell of a plate of food .

The beauty of this dish isn't just the variety .

I know that was my whole selling point before .

But what I personally like about it is it looks so beautiful when presented on table in front of your guests or you got friends and family or maybe it's just you and a loved one or maybe you're by yourself , which is even better because then you can just eat straight out of the plate .

It's actually quite simple to prepare , but it looks so stunning .

Once it's done , you don't care about that .

Well , then I can't help you .

I don't know what to say .

That that's the whole purpose of the dish you don't want to make it .

I'm not gonna try and force you to make it .

I've never cared about that in the first place .

So with all that being said , if you enjoy this video or learn something , leave a like , subscribe , get your coffee , get your pie on and uh I will see you next time .