PAELLA, the traditional Spanish dish, is for me The Smell of the barbecue season kicking in and summer…..

I just love a good paella. And ones you have cracked the code it’s really easy.

Only you imagination can set up boundaries for what indigence you can use. you can make it vegetarian, with sea food, with porc and bacon, with rabbit and snails….. ough yes they do that.

When we go on holiday, we always have our small paella pan with us. So when we see something on the local market or the small stands by the road, we can always make a paella instead of going out.

It’s always different but the rice, the broth, the saffron, bell pepper and a tomato should always be present .

Plus spending hours out side, cooking, talking and drinking a good glass of Rioja while the paella simmering is just the best.

But the ultimate best  thing is, that I do all the preparations, and then it is mr. Big c that are doing the rest.

He only ask for a glass of wine for time to time but other wise it’s my night of.

you can also make it on the stove en a big paella pan. it’s still good but you do not get the smoked flavour like you do over the barbecue.


Ingredients for 4 per:

  • 1 chicken or 1 rabbit
  • 1 dl. olive oil
  • 4 cloves of fresh garlic
  • 3 spring onions medium size
  • 500g of risotto rice but the best is the rice specific for paella “la bomba”
  • 1 red and 1 green bell pepper
  • 2 tomatoes
  • 300 g flat green beans
  • 4 to 5 artichokes of the type poivrade fresh or artichokes hearts
  • 1 lemon
  • 6 dl. of water
  • 1/2 chorizo
  • and if you want langoustine
  • and 12 mussels
  • salt, pepper
  • saffron in treads
  • paprika
  • or a plus a bag of paella spices

The thing that lakes the most time is the preparation of the artichokes hearts. take a bowel and fill it with fresh water. add the lemon cut into halves….

the artichokes tends to get brownish really fast hens the lemon in the water.

Take a knife and cut the stem of. Leave  behind 1 cm other wice you risk to loss some of the heart.

Tear off 3-4 lines of leaves. The bottom of the leaves are yellow/ white, that you can eat so the other end, the green you cut it of. so in the end you have a artichoke flower.

On the bottom round it with a knife so it gets even and peel the green of the stem lightly.

half the artichoke.  There you will see a little triangle with some thing looking like hair. This you cut out.

Now cut it in half and put it in the lemon water.

wash the vegetables and chop them roughly.

slice the garlic and the oignons

peel the skin of the chorizo and slice it

cut the meat into large pieces (ask your butcher to do it for you)

whach the mussels. take off their beard, if they are open press the togther… if they open though them out if they stay closed they are got to go.


Take a big paella pan and heat it up with some oil.  add the meat and let it frie on both sides so it gets golden brown and crisp.

Take the meat out of the pan and put it aside.

If you have mangoustine, you add them on the empty pan now and lett them cook for 10 min. take them of.

Add now the garlic and the artichokes hearts and let the frie for 10 min. add the rest of the vegetables. Make it sauté for 10 min. more. Once everything is well cokked add the meat and the rice.

Mix it all up. Add the mussels, the chorizo, the spices and the water and let it simmer for 30 to 40 min.

10 min before the end add the langustine.

if the wate evaporates and the rice is still crisp, add a glass of water.


Ones is done and all the liquid are gone let it be a little bit over low heat. This will make the rice crunchy and brown. with a spatula scratch the pan and let a new layer burn a littel.

take it of the heat and let it rest for 5 min before you serv.


bon appetite












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