In the meanwhile give this paella recipes a try, they are fairly easy to prepare…

If you need any adicional ingredient for your paella, check the Online Store

We hope you enjoy them!

Ingredients:

150 g of chicken
150 g of rabbit
Smoked paprika, saffron or yellow food colouring
3 spoonfuls of natural grated tomato
70 g of broad beans
25 g of garrofon (A valencian type of bean) add 25g more of haricot beans if you
have no garrafon
25 g of haricot bean
water
5 spoonfuls of olive oil
125 g of rice

How to prepare:
1- Season the rabbit and chicken.

2- We heat the oil in a pan or paella pan, and when it’s hot we introduce the chicken and rabbit, until it’s golden brown.

3- Once the meat is golden brown we add the vegetables cut into pieces and we fry it lightly for a couple of minutes.

4- We now make some space in the middle of the pan and we lightly fry the tomato. When it starts to darken we add the smoked paprika being careful it doesn’t burn as it will make the rice bitter.

5- Mixing it up all well, we add water until it reaches the border of the pan, and we let it all cook for 30 minutes, tasting it to see if it has enough salt.

6- We add the rice and the saffron or yellow food colouring. We take care it all gets well spread and we let it cook at high gas until the rice is ready, and the broth has evaporated completely.

Ingredients:

1 & 1/2 Kg of mixed sea fish
400 gr of anlger fish
750 gr of scorpion fish
400 gr of grouper
400gr of cuttle fish
400gr of crabs6 Dublin bay prawns
2,2 dl. of olive oil
1/2 l. of water
6 medium size potatoes
6 medium size onions
2 mature tomatoes
1 pepper
1 sweet pepper
600 gr. of rice
2 cloves of garlic
A branch of parsley
Saffron
Salt
Smoked paprika

How to Prepare:

1- Slice the potatoes and the onions, also cut a tomato in four and fry lightly all of if in a dl. of oil with half of the crabs. You should also add a little spoonful of smoked paprika, a bit of salt and the water.Let it cook for half an hour.

2- Add the fish, turn the gas down a little and let it cook for fifteen minutes, now strain it and we have the fish broth.

3- In a pan or paella pan, put the rest of the oil and fry lightly the rest of the crabs, the Dublin bay prawns, the cuttle fish cut into little pieces, also add the tomato, the cloves of garlic and theparsley all finely chopped.

4- Once it’s cooked remove the crabs which we use later, and add the smoked pepper, another little spoonful of sweet paprika, the saffron and the fish broth.

5- When it starts to boil, put in the rice, spread it even and let it cook, fist at high gas, and gradually turning it off. Get it off the fire and leave to stand.

6- Now decorate it with the Dublin bay prawns and the pepper cut into stripes.

1/2 Kg of fresh squid
2 little bags of squid ink
2 cloves of garlic
100g of onion
100g of tomato
240g of rice
2 litters of fish broth
2 dl of olive oil

How to prepare:
1- We chop the onion and the tomato very finely put it into a saucepan with the squid cut into pieces and we cook it covered with a bit of oil and salt so it get stewed.
2- Once it’s cooked, we add the rice, and squid ink diluted in a cup of broth.
3- When the broth is hot, we add the rest of it slowly so that when the rice absorbs it, we add a bit more.
4- After 20 minutes we turn the fire of and leave it to stand for 5 minutes.