Paella?

[slimpersoninside]

Does anyone have a favourite recipe they don't mind sharing please?

Thanks.

[Norfolkman]

One of my favourite summer dishes.

The Hairy Bikers recipe is pretty much how I cook mine but I don't faff about with the tomatoes but just chop them and I don't always add the chorizo. https://www.bbc.co.uk/food/recipes/our_paella_92328

I cook mine outside - weather permitting - on a portable gas hob like this: https://www.halfords.com/camping/cookin ... 32534.html

Sometimes I swap the chicken for rabbit.

[RockyBVI]

It might seem inauthentic but Sam and Sam Clarke of Moro have done extensive research of Mediterranean and near eastern food and their pork and chorizo paella is fantastic https://thehappyfoodie.co.uk/recipes/pa ... d-spinach/

[Suelle]

This is so inauthentic it's not even called a paella, but as Spanish rice or arroz con pollo it's very tasty :

https://www.theguardian.com/lifeandstyl ... izo-recipe

[Norfolkman]

Have to admit that authenticity doesn't matter a hoot to me in the case of lots of dishes.

It's the taste that makes for my enjoyment.

[Suffs]

This is my ‘go to’ basic paella if I’m cooking for just two or three of us …

https://www.bbcgoodfood.com/recipes/sea ... =614618669

Really tasty and pretty straightforward

[Seatallan]

Yum! I haven't made Paella for yonks. Some lovely recipes there. Particularly like the look of the Hairy Biker one.

[KeenCook]

I'm a total wuss with prawns - I enjoy eating them, but have never cooked them from raw. I think I must have some sort of subconscious concern about getting ill from them Weird! As far as I recall, I've never actually had an issue with them, unlike oysters, which, like Suffs, no longer seem to be tolerated by my digestion.
I'm fine with mussels and crab, and lobster, on the rare occasions I've had it, but haven't really had any other shellfish.

[scullion]

i make one as a copy of a vegetarian one we had in spain and also one with added quorn lumps (and my version of sosmix chorizo).
i often add some finely diced preserved lemon in, too. like the fresh lemon chunk, to squeeze over, supplied on the side of the plate in spain, the lemon gives a wonderful lift to the whole dish.
i think that there probably is no 'real' recipe.
i'm sure it would have been made with what there was available at the time and just 'cemented' by various cooks writing down their take on it - so you could pick out what you like from all of those recipes and plonk in to yours what you want - as long as the basic method/seasoning/flavourings are maintained.

[slimpersoninside]

Thank you all !

Due to likes, dislikes, and a food intolerance I'll need to do as Scully suggests, stick to the basics and flavourings and adapt some ingredients. It's not something that really needs to be stuck to slavishly after all. I will cobble something together from the above.