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How to make paella

Gastronomy 24/06/2013
Back in September we dedicated a blog entry to one of the most important dishes of Spanish cuisine: paella.

Many of you already know how to prepare a beautiful paella as every second week here at Hotel Angela our lovely PR Alison shows you how to cook one and explains you the secrets of this tasty dish.

At Hotel Angela we are big food lovers so, as the paella recipe has been requested by some of our guests, today we would like to share it with you.

There you go …

INGREDIENTS (6 servings)

– 600g rice
– 500g clams
– 300g prawns
– 2 ripe tomatoes
– 1 green pepper
– 2 cloves of garlic
– Paella colouring
– Parsley
– 800g chicken
– 200g squid
– 1 small onion
– 150g peas
– 2 red peppers
– 10 strands of saffron
– Salt
– ½ cup olive oil


Wash the clams in cold water with a bit of salt; open them in a saucepan with ½ cup of water, strain and reserve the clams and the resulting stock separately. Wash the peppers, deseed them and chop them. Wash the chicken and chop it. Wash the squid and cut it into pieces. Peel the prawns and boil the shell and heads for 10 minutes; strain and reserve the stock. Heat the oil in a paella pan and fry the chicken until golden; add the squid, sauté for a few minutes and add the finely chopped onion, the peppers, the peas and the peeled tomatoes. Sauté for 15 minutes. Add the rice, stir and pour in the reserved stock and some more water as it will have to double the volume of the rice. Mix the peeled garlic with parsley and saffron and add it to the paella, season and add a bit of colouring. Let it cook for 10 minutes on a high heat. Lower the heat and cook for about 6-7 minutes. Finally add the prawns and clams. Let it rest for about 3-4 minutes and serve…Very easy, right?

Paella is a very summery dish, so now that you have the recipe and the good weather is here we are sure that you will be willing to have a wonderful dinner party at home and cook it for your friends and family! Let us know how it goes! We are sure it will be a success!

Beatriz Muñoz
Guest Relations