How to Make Paella de Campo
Updated: Jul 18
There is nothing more Spanish than Paella. This traditional dish, originally from Valencia, is a perfect mix of saffron flavoured rice, chicken, seafood and vegetables. There is no one single type of Paella, each region of Spain has its signature style, and each family has its own favourite version. Today Maria shows us how to make a mixed meat version - Paella de Campo.
Sofrito (we pre-prepare this for you)
Paella stock (we pre-prepare this for you)
Water, salt & olive oil
Pan fry the chicken and chorizo in olive oil
When slightly brown, add the beans and mushrooms, continue to cook and stir
Add the Sofrito (normally you would start with this, but add the pre-cooked now)
Add the pre-cooked stock
Stir and cook, and add some salt
Now get a jog of tap water and add until the rice is fully covered
Never stir your paella. Unlike risotto you want the rice to stick to the bottom of the pan and create a caramelised crust. So resist the urge - dont stir! (If you run out of liquid, just add more water)
Never fill your pan to the top with liquid. Only ever about half way.
Ask us a Question
We really want your paella at home to be just as delicious as it is when you come to Chato. So feel free to ask a question and we will pass it on to Maria and get it answered as soon as possible.
Best place to ask questions is on our Facebook page