Delia Smith’s Paella Recipe is a delightful blend of succulent ingredients. With key components like saffron-infused rice, flavorful chicken, and a medley of seafood, it promises a tasteful experience. In just 45 minutes, you can enjoy this dish that serves four, making it a quick and satisfying choice for any occasion.
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🧡 Why You’ll LoveThis Paella Recipe:
- Savory Chorizo-Chicken Blend: Delight in the exquisite fusion of Spanish chorizo and golden-brown chicken, creating a symphony of flavors that dance on your palate.
- Aromatic Saffron-Infused Bomba Rice: The fragrant saffron-infused bomba rice serves as the perfect canvas, absorbing the essence of each ingredient and delivering a rich, aromatic experience.
- Succulent Shrimp Crown: Experience the culinary crescendo as succulent shrimp, seasoned to perfection, crowns this dish, adding a delightful burst of freshness and texture.
❓ What Is Delia Smith Paella Recipe?
Delia Smith Paella is a culinary symphony featuring Spanish chorizo, chicken, and shrimp, elevated by saffron-infused bomba rice. A delectable fusion of flavors awaits in every bite.
🍗 Delia Smith Paella Ingredients
- 1/2 c. extra-virgin olive oil
- 1 lb. Spanish chorizo, cut into 1″ pieces
- 1 lb. boneless, skinless chicken thighs, cut into 1″ pieces
- Kosher salt
- 2 plum tomatoes, grated on the large holes of a box grater, skins and core discarded
- 3 cloves garlic, crushed
- 1 tbsp. smoked paprika
- 2 tsp. saffron threads
- 6 c. low-sodium chicken broth
- 2 c. (400 g.) bomba rice
- 1 lb. large shrimp, peeled, deveined
- Lemon wedges, for serving
🥘 How To Make Delia Smith Paella
- Get the oil shimmering in a big, shallow skillet (at least 12 inches) over medium-high heat with your biggest burner.
- Lightly brown the chorizo, about 1 minute, stirring regularly while cooking. Move the mixture to a serving spoon.
- Second, add salt and sauté the chicken, stirring periodically, in the same skillet over medium-high heat for about 5 minutes, or until it turns golden brown.
- Third, set the tomatoes and garlic aside and transfer the chicken to one side of the pan.
- For around 5 minutes, or until the tomatoes have caramelized, while stirring occasionally to mix and adjusting the heat as necessary. While stirring, warm the paprika and saffron for approximately a minute.
- Season with salt and add broth. Return the chorizo and any liquids that have collected to the pan.
- Bring to a boil, then stir in the rice and cook, stirring constantly, until the rice is soaked. Keep your hands off the rice for the moment. After 5 minutes on high heat, lower the heat to medium and continue cooking for another 5 minutes. Simmer gently for 15 minutes after reducing heat to low.
- Fifth, before serving the shrimp over the rice, season them with salt. Once the rice has been mostly absorbed and is al dente, continue simmering the paella for another 10 minutes.
- The rice is toasting when it’s done,a crackling sound indicates this. To check if the rice is browning evenly, punch a hole in the center using a spoon or knife.
- After it turns a deep golden brown, take it off the fire and give it 5 minutes to rest before you serve.
💭 Recipe Tips
- Ensure your chorizo is lightly browned for enhanced flavor.
- Caramelize tomatoes for a sweet and rich taste.
- Sauté paprika and saffron to release their aromatic essence.
- Stir rice gently during the initial 5-minute high heat cooking.
- Allow the paella to rest for 5 minutes after removing from heat for optimal texture.
🥗 What To Serve With Paella?
Pair Paella with Crisp Green Salad, Garlic Bread, Citrus-Infused Sangria, Grilled Vegetables, Avocado Salsa and Mango and Avocado Salad.
🎚 How To Store Leftovers Paella?
- In the fridge: Leftovers Paella can be stored for 3 days in a continair.
- In the freezer: Store Leftovers Paella in an airtight continair for 3 months.
🥵 How To Reheat Leftovers Paella?
- In the oven: Cover Leftovers Paella with foil, and heat for 15-20 minutes at 350°F.
- In the microwave: Place Leftovers Paella a microwave-safe cover over paella and heat on medium power for 2-3 minutes, stirring halfway.
- On the stove: Reheat paella in a pan over medium heat, stirring frequently, for 10-15 minutes.
- In the air-fryer: Spread Leftovers Paella evenly in the air-fryer basket and heat for 5-7 minutes at 350°F.
FAQ’S:
How Do I Prevent the Paella From Burning During High Heat Cooking?
To prevent burning, ensure regular stirring of chorizo and chicken during the initial cooking on medium-high heat. Adjust heat as needed for even cooking without scorching.
Can I Use Frozen Shrimp Instead of Fresh?
Yes, frozen shrimp can be used. Thaw them thoroughly and add just before serving to maintain their texture and prevent overcooking.
How Can I Prevent the Rice From Becoming Mushy?
Gently stir the rice during the first 5 minutes on high heat avoid excessive stirring in the final stages to preserve the ideal, non-mushy rice texture.
What Should I Do if the Rice Is Not Fully Cooked After Simmering?
If the rice isn’t fully cooked, add a small amount of additional broth and continue simmering until achieving the desired consistency. Adjust seasoning as necessary.
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Delia Smith Paella Nutrition Fact:
- Calories:442
- Total Fat: 22g
- Saturated Fat: 6.2g
- Trans Fat: 0g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 12g
- Cholesterol: 113mg
- Sodium: 812mg
- Total Carbohydrates: 34g
- Dietary Fiber: 1g
- Sugars: 2.6g
- Protein: 25g
- Potassium: 400.8mg
Delia Smith Paella
Description
Delia Smith’s Paella Recipe is a delightful blend of succulent ingredients. With key components like saffron-infused rice, flavorful chicken, and a medley of seafood, it promises a tasteful experience. In just 45 minutes, you can enjoy this dish that serves four, making it a quick and satisfying choice for any occasion.
Ingredients
Instructions
- Get the oil shimmering in a big, shallow skillet (at least 12 inches) over medium-high heat with your biggest burner.
- Lightly brown the chorizo, about 1 minute, stirring regularly while cooking. Move the mixture to a serving spoon.
- Second, add salt and sauté the chicken, stirring periodically, in the same skillet over medium-high heat for about 5 minutes, or until it turns golden brown.
- Third, set the tomatoes and garlic aside and transfer the chicken to one side of the pan.
- For around 5 minutes, or until the tomatoes have caramelized, while stirring occasionally to mix and adjusting the heat as necessary. While stirring, warm the paprika and saffron for approximately a minute.
- Season with salt and add broth. Return the chorizo and any liquids that have collected to the pan.
- Bring to a boil, then stir in the rice and cook, stirring constantly, until the rice is soaked. Keep your hands off the rice for the moment. After 5 minutes on high heat, lower the heat to medium and continue cooking for another 5 minutes. Simmer gently for 15 minutes after reducing heat to low.
- Fifth, before serving the shrimp over the rice, season them with salt. Once the rice has been mostly absorbed and is al dente, continue simmering the paella for another 10 minutes.
- The rice is toasting when it’s done,a crackling sound indicates this. To check if the rice is browning evenly, punch a hole in the center using a spoon or knife.
- After it turns a deep golden brown, take it off the fire and give it 5 minutes to rest before you serve.
Notes
- Ensure your chorizo is lightly browned for enhanced flavor.
Caramelize tomatoes for a sweet and rich taste.
Sauté paprika and saffron to release their aromatic essence.
Stir rice gently during the initial 5-minute high heat cooking.
Allow the paella to rest for 5 minutes after removing from heat for optimal texture.