Paella is an exotic Spanish rice dish.
The secret ingredients are clear good quality chicken stock and / or fish stock and saffron water to cook the rice; sizzled chorizo; plump tomatoes; fresh seafood and chicken thigh fillet that has been cleaned, marinated and sliced.
The dish will not turn out well if one uses long grain rice which takes longer to cook. Use arborio rice which is also used in cooking risotto.
It is important to use a heavy pan that does not stick easily. My preference is for scanpan for healthy cooking. The air tight glass lid would help to seal the flavours within the pan and allows easy checking during the cooking process.
Fry onion, garlic, chorizo and seafood that takes longer to cook first and set aside. Then fry the rice, add warmed stock and give it a slow and frequent stir for 2 minutes. If rice is still uncooked, cover for a minute before adding seafood. Return the cover and cook for another 5 minutes or till cooked, infusing the flavoursome juices from all the tasty ingredients. Tomatoes and peas are optional but paprika are essential for this Spanish signature dish.
While ensuring that sufficient heat is pumped in to cook the rice al dante, be careful not to burn the bottom. If slow cooked for a longer time, a base layer that is slightly brown and crispy adds
aroma to the seafood rice.
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