Spanish Paella

Spanish Paella

Ingredients Method

Ingredients


Calrose Rice

Method


  1. Heat the oil in a big pot over medium heat. Stir in the onion, garlic, pepper and peas. Cook for 3-4 minutes stirring continuously.

  2. Add the shrimp, squid and hamour to the pot sprinkling with the white pepper and 2 teaspoons of salt (or more if needed). Stir to combine.

  3. Pour in the saffron and 4 cups of water.

  4. When water starts boiling, stir in the rice mixing it well with the other ingredients.

  5. Reduce the heat and cover the pot (using the lid or aluminium foil). Cook over low heat for 10 minutes.

  6. Spoon the resulting Spanish paella into a serving platter.

  7. Garnish with pieces of shrimp and squid. Serve hot.

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Spanish Paella

< 30 Minutes

Ingredients


Method


  1. Heat the oil in a big pot over medium heat. Stir in the onion, garlic, pepper and peas. Cook for 3-4 minutes stirring continuously.

  2. Add the shrimp, squid and hamour to the pot sprinkling with the white pepper and 2 teaspoons of salt (or more if needed). Stir to combine.

  3. Pour in the saffron and 4 cups of water.

  4. When water starts boiling, stir in the rice mixing it well with the other ingredients.

  5. Reduce the heat and cover the pot (using the lid or aluminium foil). Cook over low heat for 10 minutes.

  6. Spoon the resulting Spanish paella into a serving platter.

  7. Garnish with pieces of shrimp and squid. Serve hot.