Preparing Paella Pan in a successful Way
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I’m going to show you my paella pan. I already presented the original paella from Spain some time ago in another post. Here is the terrace or balcony version with an electric pan – super practical.
You’ll find plenty of Spanish vibes in the article, because I cooked the dish in my garden on Mallorca.
Let’s get started and whip up a delicious rice dish. After all, we’re hungry after a swim, aren’t we?
Table of Contents
1. Shopping list for the paella pan
For your fine rice dish you will need the following ingredients:
- Paella rice
- Seafood fresh or frozen
- Onions and garlic
- Peas fresh or frozen
- Dry white wine
- Vegetable stock
- Sweet or smoked paprika
- Dry white wine
- Optional parsley oil Mojo Verde
- Salt, pepper, cayenne pepper, nutmeg
2. Recipe paella pan
I have documented the preparation below step by step with photos for you. I wish you good luck and lots of fun cooking it again!
Step by step instructions by chef Thomas Sixt.
In this recipe, chef Thomas Sixt shows you how to prepare a paella pan step by step.
|500||g||seafood (Fresh or frozen)|
|80||g||bell peppers (I use coloured peppers)|
|80||g||peas (I use frozen peas)|
|3-4||pc||cloves of garlic|
|2||tbs||parsley oil (Parsley mixed with oil and garlic)|
|2-3||pinches||Saffron (Or mixture of saffron, ginger, fennel, garlic and turmeric )|
|2||pinches||Sugar (I use brown sugar)|
|1/2||tsp||thyme (I used dried thyme.)|
Prepare the ingredients for the rice pan.
Defrost frozen seafood and have ready.
Unpack fresh seafood and get it ready.
Weigh the rice.
Peel and finely dice the onion.
Knoblauch in feine Würfel schneiden.
Heat the table pan strongly, add olive oil to the pan.
Die Meeresfrüchte in der Pfanne bei hoher Hitze anbraten.
Remove the seafood from the pan and place on a plate.
Sauté the garlic and onions in the roasting pan.
Prepare fresh peas or frozen peas.
Have rose paprika ready for seasoning.
Cut the peppers into pieces.
Add the diced peppers and peas to the pan and sauté over a high heat.
Add the rice and season with the paprika.
Add the parsley pesto or mojo verde.
Add the saffron.
Pour in the rice and vegetables with the stock and white wine and simmer.
Finish cooking the rice and let the liquid evaporate. Sauté until toasted. Season to taste with sugar, salt and pepper. Place the seafood and fish on the rice. Add a flake of butter. I also added a little thyme.
Place the seafood and fish on the rice and cook over a high heat for about 5 minutes. Stir the rice dish and enjoy quickly. Enjoy your meal!
3. Nutritional values and calories
4. Further recommendations
Comments, Cooking Questions and Answers
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