FOOD| Easy Paella


Happy weekend! The holidays are fast approaching and I’ve been drafting and re-drafting our Christmas dinner menu to only include the best and most delicious food we can come up with. Paella is one of those dishes that I plan on cooking for Christmas (probably, the only dish I will cook). Paella is a dish that originated from Spain, most probably in Valencia, Spain. Rice came from the Arabs and was only brought to Spain when the Moors conquered the country. Paella is typically cooked in a paellera, a flat-bottomed pan, but one can surely improvise. Paella is also typically seasoned with saffron but I haven’t used that spice yet.


3 cups jasmine rice or any long-grain rice

1 piece onion, sliced

garlic, crushed

2 pieces bell pepper, cubed

1 small can green peas

tomato paste

2 pieces beef cubes

stock or water


hard-boiled eggs

cooked mussels

Before I cooked everything, I first cooked the mussels (just add water) and used the stock to cook the rice. I also cooked ahead the eggs.

Step 1: Heat oil, cook chorizo. When chorizo is cooked, I took them out from the pan.
Step 2: In the same pan, I sauteed the onion and garlic. Garlic can be excluded from the dish but I love garlic so I added it.
Step 3: Add jasmine rice. Coat the grains with oil. I also let the rice “cook” in the oil first before proceeding to the next step.
Step 4: Add stock (or water). I added additional water until the rice got cooked through.
Step 5: Add tomato paste. I used a small pouch for this recipe.
Step 6: Add the bell peppers. These are also optional. I just wanted some color to the dish.
Step 7: Let the rice cook. I had to stir the rice often to prevent it from sticking to the bottom of the pan.
Step 8: When the rice was almost cooked, I added the peas.
Step 9: The chorizo was the last ingredient I added before I seasoned the dish. For seasoning, I just used salt and pepper.
Step 10: Tada!


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