Easiest Way to Make Yummy Spanish Paella with Aioli sauce

Spanish Paella with Aioli sauce. Paella, the essence of Spanish cuisine. Spain is famously known for Paella, specially in the region of Valencia, where Paella was created. This Seafood Paella Recipe is served with saffron aioli and brimming with shrimp, clams, chicken and chorizo.

My mission while in Spain was to try as many versions. I'm not sorry to say this: this is what foreigners get served when they come to Spain and stay in places such as Madrid and Sevilla, famously known for. well, not their paella. Paella is a Spanish rice dish originally from Valencia. You can cook Spanish Paella with Aioli sauce using 17 ingredients and 14 steps. Here is how you cook that.

Ingredients of Spanish Paella with Aioli sauce

1. It's of Bomba rice/ Arborio rice/Gobindhobog rice.
2. You need of Chicken.
3. Prepare of Prawn.
4. It's of Pork cubes.
5. Prepare of sausages (chopped).
6. It's of Tomato puree.
7. You need of Chicken stock.
8. You need of medium onions chopped.
9. Prepare of red bell pepper chopped.
10. You need of Garlic cloves.
11. It's of Saffron.
12. It's of Salt.
13. It's of Yogurt.
14. You need of Cream.
15. Prepare of Lemon juice.
16. You need of Lemon zest.
17. It's of Olive oil.

Paella is one of the best-known dishes in Spanish cuisine. For this reason, many non-Spaniards view it as Spain's national dish. (Paella should have just enough liquid to cook rice, but not be soupy). Serve with the Garlic Aioli. #CheffinDelicious #Cooking Paella is one of the best comfort foods out there. It is layered with bold rich flavors and the protein with flavored rice is.

Spanish Paella with Aioli sauce instructions

1. First off, wash the rice and boil it for six minutes, when the tiny bubbles form on the surface, switch off the gas and strain the rice. Add some white oil and mix it with the strained rice, otherwise the starch in the rice can make it sticky. (We need a rice that's 30% boiled).
2. Next, marinate the prawn and sausage with some lemon, salt, pepper and some sweet chilli and fry it separately. After frying, keep the prawn aside and chop the sausages..
3. Try to follow a recipe to make the tomato puree at home or just buy a canned puree. Homemade tomato puree is easy. Boil two tomatoes, peel the skin off, add some onion and grind it into a paste. Then slightly fry in oil the puree with some salt, garlic and vinegar and strain it. The taste becomes better than canned ones..
4. I used pre cooked pork since red meat takes a lot of time to soften and paella will be overcooked if we use uncooked pork..
5. Let's start with the paella. Heat 3 tsp Olive oil and add the chopped garlic, bell pepper and onion. Fry it for a minute.
6. To this, add the chicken cubes, sausages, pork and fry it for one more minute..
7. Now to this, add the tomato puree and let all the ingredients cook for about 2 minutes.
8. Add the chicken stock and then add some salt and pepper. Check the taste..
9. When it starts to boil, add some saffron. And then add the pre-boiled rice..
10. Add the rice in a certain fashion. Start spreading the rice in longitudinal order and don't stir the rice. Reduce the flame and cover the pan for 6-7 mins.
11. After 7 mins you can see that the rice is cooked and a little mushy. Paella is supposed to be mushy..
12. Place the fried prawns on top and cover the pan. Switch off the gas. I will show you a photo of the ready paella after I already had my first serving though..
13. The sauce is really easy. To the grinder jar, add the garlic paste with 2 spoons of yogurt, 1 spoon cream, 1 spoon lemon juice and some lemon zest. Add 1/2 teaspoon of salt and a pinch of sugar. Run it in the grinder. The garlic tinge should be high in the sauce..
14. Now a foodie's picture of how you are supposed to eat it..

A quick and easy King Prawn Paella With Lemon Aioli recipe, from our authentic Spanish cuisine collection. Find brilliant recipe ideas and cooking tips at Gousto. Looking for a traditional Spanish recipe? Without doubt, the best-known is going to be the prodigious paella. that tasty, adaptable, gregarious dish famed The paella may seem a little soupy when it first comes off the fire, but the rice will absorb the excess liquid in a few minutes. How to prepare a classic Spanish paella recipe from Valencia, Italy with fresh seafood including Thankfully she agreed.