7 Jan

Spanish Paella

If you’re a seafood lover, Spanish Paella will take you to the heavenly abode of delicious flavors, blending the moist texture of seafood with a spicy twist.

Cuisine

Spanish

Category

Non-Vegetarian

Cooking Time

90-120 minutes

Ingredients

For Spanish Paella

  • 2 cups Basmati rice
  • 1/2 kg boneless chicken pieces
  • 1/2 kg shrimp
  • 1 large bay leaf
  • 1/2 cup bell peppers, thinly sliced
  • 1 onion, finely chopped
  • 4 cloves of garlic, minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • A pinch of saffron strands (soaked in warm milk)
  • Olive oil
  • 1 tablespoon ground paprika
  • 2 tablespoons dried oregano
  • 4 cups chicken broth
  • Salt and black pepper to taste
  • Fresh coriander leaves for garnish
  • 2 lemons, zested
Instructions

For Spanish Paella

  1. For chicken marinade, coat the chicken with paprika, oregano, olive oil, salt, and pepper (according to taste). Refrigerate it for 30-40 minutes.
  2. Heat olive oil in a wide and shallow pan or a paella pan. Sauté garlic and chopped onion till they’re golden.
  3. Add turmeric, cumin, coriander, and red chili powder and stir it well.
  4. To this mix, add Eleven’s premium Basmati Rice and bell peppers. Cook rice for 3-5 minutes till coated with oil and spices.
  5. Add saffron threads (or saffron-infused milk), bay leaf, and lemon zest. Bring the mix to a boil. Cover it and let it cook on a medium flame for 20 minutes.
  6. In a separate pan, heat olive oil and cook the marinated chicken for 3-5 minutes. Add shrimp to the mix and cook it till the outside is bright pink. Add a pinch of salt and black pepper for flavor.
  7. Once your rice is cooked and broth is absorbed, spread it on a plate and top it with chicken and shrimp.
  8. Garnish with coriander. Voila! Your Spanish Paella is ready to make you drool.

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