Jinglying Gypsy currently travelling the world

Passport & Plate - Spanish Paella & Sangria

Spain | Friday, January 30, 2015 | 2 photos

Ingredients
Olive oil
125g short grain rice
Cubed chicken
Prawns
Squid rings
Mussels
Cubed white fish
Red and green capsicum/peppers
Garlic
Onion
Peas
Roasted red peppers
Tomatoes
Fish stock
Tumeric
Salt
Pepper
Bay leaves and cloves
Lemon to serve

 

How to prepare this recipe
Heat oil in a pan
Fry chicken until brown
Add garlic, capsicum, onions and fry
Add squid
Add tomatoes
When boiling, add rice and tumeric
Mix and add stock (1 part rice, 2 part stock)
Add fish and peas
Cook and stir
Add decorative ingredients, season and simmer for 20 mins
Serve with lemon wedges

 

The story behind this recipe
I visited Spain with my mum last year and we learnt how to make a traditional Spanish Paella. we both really love food and different cultures so it was great to learn how the locals make the traditional dish.
To serve with a traditional Sangria:
1 bottle red wine
Brandy
Triple Sec or Cointreau
1 Orange chopped
1 Lemon chopped
1 Apple chopped
1 half bottle of Sprite or Fants
1 half bottle of solo or lemon squash
Ice

Place fruit in a jar/bowl and cover in the liquors
Marinate overnight
Pour in the wine
Add the ice and soft drink and serve