Perfect Paella For 2

Paella is a Spanish rice dish originally from Valencia. Paella is one of the best-known dishes in the Spanish cuisine. For this reason, it may be seen internationally as Spain’s national dish, but Spaniards almost unanimously consider it to be a dish from the Valencian region; those who live there, in turn, regard paella as one of their identifying symbols. Paella takes its name from the wide, shallow traditional pan used to cook the dish on an open fire. Paella means “frying pan” in Valencian, Valencia’s regional language. Paella is the traditional paella of the Valencia region, believed to be the original recipe, and consists of round grain rice, varieties of green beans, rabbit, chicken, sometimes duck, garrofó (a variety of lima or butter bean), and optionally snails. Olive oil is used as a base, and saffron and (sometimes) whole rosemary branches are used as seasoning. Paella de Marsico (seafood paella) replaces meat with seafood and omits beans and green vegetables, while paella mixta (mixed paella) combines meat from livestock, seafood, vegetables, and sometimes beans, with the traditional rice. Other popular local variations of paella are cooked all through the Mediterranean area, the rest of Spain and internationally.


2 Table Spoon Olive oil
350gm Paella Rice
2 Garlic Gloves Chopped
2 Table Spoon Tomato Paste
1 Red Capsicum Diced
1 Yellow Capsicum Diced
1 Green Capsicum Diced
1 Large Onion Finely Chopped
1 Celery Stick Chopped
1/2 cup Parsley Finely Chopped
1 Lemon
80gm Cherry Tomatoes
50gm Green Peas
2gm Saffron
40gm Calamari
60gm Scallops
60gm Seabass Cubes
100gm Shrimps
30gm Clams
50gm Mussels
80gm Lobster
750ml Fish Stock


  1. Once you have peeled, chopped prepared and assembled everything.
  2. Heat a medium size paella pan over medium high heat.
  3. Add olive oil, chopped onion, celery chopped and garlic, and sautee for 2 minutes until soft.
  4. Add the diced mix capsicum to the pan along with the calamari, tomato paste and saffron.
  5. Mix all the ingredients in the pan together, add the rice and sautee all around 4 min. Add salt and pepper.
  6. Always in a medium high heat, add the fish stock into the mixture bring it to boil for 5 more minutes.
  7. Finally add the scallops, shrimps, seabass cubes, clams, mussels, lobster, green peas & cherry tomatoes.
  8. Cover the paella and at lower heat let simmer for 20 to 25 minutes.
  9. Served with lemon wedges and finely chopped parsley.

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