I think payella has to be one of Spain's most well know dishes. Well, to me anyway. Many people you talk to outside of Spain are aware of payella and have probably even eaten it in their home country. In recent years, payella has become very well known around the world and many people don't bat an eyelid when you say you are serving it for dinner.
Payella comes in a million different variations. You can add pretty much anything you like. The basis of the dish is a spiced stock and rice with vegetables. On top of that, you can add meat, chicken, fish or seafood of any kind. This particular payella is pretty basic. A toned down version that I know my kids will eat. I used chicken breast in this recipe, but mixing it up with some dark chicken meat, would be a very good variation.
Serves 6 - 8 / Prep time: 25 minutes / Cook time: 1 hour
2 cups/370 grams of long grain white rice
1 litre of chicken/fish stock
1 Cup/240 ml white cooking wine
Pinch of saffron
1 Teaspoon of sweet paprika
1 Teaspoon of garlic powder
1 Teaspoon of cayenne pepper
1/2 Teaspoon of ground black pepper
1/2 Teaspoon of dried rosemary
1/2 Teaspoon of dried oregano
Salt and pepper to taste
3 Tablespoons of olive oil (more if needed
1 large onion roughly chopped
1 large red pepper roughly chopped
2 medium tomatoes diced in large pieces
2 Chicken breast, cut into bite size pieces
1 lb/500 grams of uncooked shrimp peeled with tails intact
1/2 Cup/75 grams of green peas, thawed
4 Garlic cloves, crushed
In a medium saucepan heat stock and keep on low covered. Meanwhile infuse the saffron in a couple of tablespoons of cold water. Leave the saffron to infuse for about 15 minutes and then add it to the stock. In a mortar and pestle add the paprika, garlic powder, cayenne pepper, ground black pepper, rosemary and oregano. Give a good stir and add to the stock. Bring to a gentle simmer, cover and turn off heat.
In a medium size payella pan heat 1 tablespoon of oil and add garlic. Add onions and red pepper. Cook on medium heat until browned and then add a splash of white wine. Continue cooking this way until all the wine has been used and the peppers and onions are soft. Then add the tomatoes and continue cooking until the tomatoes are soft. Approximately 10 minutes. Move vegetables to the side of the pan and make a large circle in the middle of the pan with space to add all the chicken. Add a little more oil and chicken. Stir for a minute or two until the chicken has slightly browned. Then move to one side and add all the rice. Stir until translucent, usually a few moments. Add the stock all at once to paella pan. Give it a good stir and reduce heat to low. Do not cover. Continue stirring every few minutes so it does not stick to bottom of pan. Cook until liquid is just about completely absorbed and rice is tender. If you find the stock has just about absorbed and the rice is still too tough, add a little more water or stock. Then add shrimp and peas. Give another stir and flatten out with the back of a spoon or spatula. Turn off heat and cover. Let stand for at least 10 to 15 minutes before serving. Serve with fresh lemon wedges.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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