Easiest Way to Prepare Tasty Fake Paella

Fake Paella. Stir in garlic, red pepper flakes, and rice. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low.

In this episode, I will be making a faux Paella. Faux means fake or not authentic. Paella is just about the most elegant one-dish meal anywhere, but surprisingly, it is not hard to make. You can cook Fake Paella using 20 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Fake Paella

1. You need 100 grams of chorizo.
2. Prepare 60 ml of hot water.
3. It's 10 of king prawns.
4. You need 1 of green pepper.
5. It's 4 clove of garlic.
6. Prepare 1 of red chilli.
7. It's 2 tbsp of chopped parsley.
8. Prepare 1 of chicken stock cube.
9. You need 1 of lemon.
10. Prepare 1 tbsp of olive oil.
11. Prepare 1 of tomato.
12. It's of rice.
13. You need 1/4 tsp of turmeric.
14. It's 2 cup of rice.
15. You need 1 clove of garlic.
16. You need 1/3 tsp of paprika.
17. You need 1/4 tsp of sumac.
18. It's 1 pinch of salt.
19. Prepare 1/2 tbsp of olive oil.
20. You need 3 cup of boiling water.

This recipe has seafood and chicken, and those magical saffron threads that provide its fragrant flavor. Here you are Paella Valenciana Recipe in English. Even though the ones saying "authentic" or "real". I don´t know, maybe because it is not the easiest paella recipe.

Fake Paella instructions

1. Defrost the prawns if using frozen. I do this in a sealed bag submerged in warm water - takes 20 mins or so. Discard the water from the melted ice.
2. In a saucepan, heat half a tablespoon of oil and add the salt, whole clove of garlic (lightly crushed) and spices. The turmeric is for colour (in the absence of saffron) and the sumac, paprika and garlic are to cover up the flavour!.
3. Cook the spices for a minute until sizzling and the garlic looks deep yellow.
4. Add the rice and cook together for another minute- coating the rice thoroughly.
5. Add the boiling water, cover and turn the heat to lowest for 15 mins.
6. After 15 minutes, turn the heat off, fluff the rice with the fork and put the lid back on while you chop the remaining ingredients.
7. Put the rice in a sieve and wash with cold water under the tap. Leave to drain while you continue with the rest.
8. Add the oil to a large frying pan with the chorizo and heat to release the chorizo fat and crisp.
9. Add the chopped pepper, chilli, garlic and tomato. If your tomato is not very ripe- add this first and cook for 30 secs first.
10. Add the prawns and cook for 30 secs.
11. Crumble in a stock cube.
12. Add the hot water and cook together for a minute then tilt the pan and reduce by 2/3.
13. Add the rice and cook together over a high heat for 30 secs.
14. Turn off the heat and add the parsely and plenty of lemon juice. Stir in and serve..
15. Eat it.

The Secret to a Perfect Seafood Paella with Socarrat. First thing is first, make sure you use high-quality ingredients to make a great paella, fresh seafood, Spanish round rice and Spanish saffron. The second thing is to make sure your paella has Socarrat, the beautiful slightly burnt rice at the bottom of the pan. Make sure to get the real stuff, not the packaged "paella powder mix" you'll sometimes find in grocery stores. That contains a lot of colored powder and turmeric that will give paella a fake yellow-orange glow.

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