A typical Spanish dish is Paella. Paella is a rice dish which is named after the pan: the Latin word for pan is patella (paella), in which the dish is prepared.
Preparing Paella has always been a social Sunday event. The men make the Paella while the women take care of the children and the rest. There isn’t a standard recipe to make Paella and it comes with different main ingredients such as fish, seafood and shellfish, rabbit, chicken and there are also vegetarian varieties. Besides preparing Paella themselves, it is also common for the Spanish to have Paella for lunch in a restaurant with friends and family.
Different ways to make Paella
In Ibiza there are also great places to eat Paella. On the Ibizan menus you mostly find Paella with seafood and shellfish (Marisco), fish (Marinera) or chicken (pollo). We love to go to restaurant El Carmen.
Because you can make Paella in so many different ways we give you just one of our recipes with seafood and chicken to satisfy your fish and meat wishes. If you don’t have the exact ingredients just substitute them by something similar. Fresh fish for example can be replaced by frozen fish but of course fresh ingredients always have a better taste. An important part of preparing the dish is that you cook the rice in the broth of the meat, fish or shellfish. One should also always use saffron because this ingredient gives Paella the exact right colour and typical Paella taste.
Chicken seafood Paella
2 cloves garlic, finely chopped
1 large onion in small pieces
1 red pepper, diced
110 g pancetta, cut into small dices
¼ tablespoon dried red chilli flakes
1 tablespoon thyme leaves
1 tablespoon of paprika powder
570 ml rice (short-grain with absorbent)
125 ml dry white wine
1.2 litres chicken broth, heated with ¼ tablespoons of saffron
8 chicken thighs, each chopped in half and browned
18 small clams, clean and washed
110 g fresh (or frozen) nice green peas
5 tomatoes (without seeds and sliced in pieces)
125 ml virgin olive oil
1 head garlic (cloves separated and peeled)
12 jumbo raw prawns, in shells
450 g squid, cleaned and chopped into bite-sized pieces
5 tablespoon chopped flat leaf parsley
Salt and freshly ground black pepper
First you need a Paella pan or if you don’t have one you can use a saucepan. Add the pancetta and fry until it’s crispy. Add the head of garlic (use the cloves later), salt and pepper and onion and paprika and warm until it’s all softened. Add the chilli, thyme and rice. Stir all ingredients and when the rice looks glossy, add the wine and paprika powder. When all is boiling, add the chicken and cook for 5 to10 minutes. After this you add the clams, tomatoes and peas and cook all together for about 10 more minutes.
In another pan you cook the cloves of garlic with some oil and fry the prawns and squid in a few minutes until the prawns get their pink colour. Add all to the rice. Stir some more and taste if it might use some more salt and pepper. Just before serving, put the chopped parsley on top.
Of course serve with a nice bottle of wine.
Bon appetite (¡buen provecho)!