Classic Paella. Heat olive oil in a paella pan over medium heat. Paella is both the name of the Spanish rice dish, and the large two-handled pan traditionally used to prepare it. Paella is the Catalan word for "pan," derived from the Latin patella. (So "paella pan" is technically redundant!) To prepare paella, combine water, saffron, and broth in a large saucepan.

Mix cumin, paprika, salt, and pepper in small bowl. Rub all of mixture over chicken, coating each piece completely. Heat oil in very large wide ovenproof pot over medium-high heat. You can cook Classic Paella using 20 ingredients and 10 steps. Here is how you cook it.

Ingredients of Classic Paella

You need 300 g of chicken breast or thighes.
You need 150 g of mussels out of the shell.
Prepare 300 g of spanish paella rice.
Prepare 200 g of fresh prawns.
It's 3 cloves of garlic.
You need 1 of celery stick.
It's 1 of large red onion.
Prepare 1 of red pepper.
It's 1 of corguette.
Prepare 1 of carrot.
You need 80 g of frozen peas.
Prepare of Good pinch of saffron.
You need Tin of chopped tomatoes.
Prepare 600 ml of chicken stock.
You need 15 g of parsley.
You need 3 teaspoons of smoked paprika.
It's 1/2 teaspoon of oregano.
It's of Olive oil.
It's 1 teaspoon of salt.
Prepare 1 teaspoon of pepper.

A good Valencian Paella is mouthwatering! Combining tomato, garlic, pepper and onion with perfectly cooked rice, the result is to-die-for. Sometimes it's called by visitors, "Spanish yellow rice recipe!". Owing to the history of paella as a peasant field dish, the classic recipe is full of meats like chicken, rabbit, eel, and even snails!

Classic Paella instructions

Put the saffron into the chicken stock and allow it to steep for a while.
Dice the chicken and seal the pieces in a large frying pan with some olive oil for about 5 minutes. Remove from the pan.
Chop onion, carrot, celery and red pepper and fry in olive oil for 5 minutes until soft.
Add the chopped garlic and fry for another minute.
Add in the smoked paprika, corguette and oregano and stir well.
Pour in the rice and stir until it's all coated.
Pour over the saffron chicken stock and add the diced chicken pieces back to the pan. Add the tomatoes, season and stir well..
Cook for 15 minutes stirring occasionally. If the rice dries out too much add some more water.
Add in the mussels, prawns, 3/4 of the chopped parsley and peas. Cook for a further 5-10 minutes until the seafood is cooked through.
Serve with the remaining parsley over the top.

Seafood paella became popular on the sunny beaches of Valencia and Barcelona. A real paella valenciana is made with chicken and rabbit (and often snails), spiced with smoky sweet paprika and a few strands of golden saffron. And best of all is the socarrat. The slow, undisturbed simmering of the rice in broth means that the bottom layer will start to caramelize. Heat a paella pan over medium-high heat, and coat with olive oil.