First time making paella was at the virtual team bonding event. I was surprised at how straightforward the process is to complete the dish and how tasty it is. Closing to the holidays with friends gathering and might have different preference over chicken, pork, beef, lamb, seafood, etc., paella is actually a great dish to include diverse ingredients, cook in bulk and share with friends!
QUICK TAKEAWAYS
- chicken broth, especially made from chicken essence, has enough salt in it already; so if pouring cups of broth in paella, no need to add extra salt. Chorizo is also very salty.
- stir fry chopped onions till crispy and golden to bring out fragrance. Your patience will pay off!
- paella round rice has better texture than jasmine rice or other rice
- dump all clams, mussels that do not open up after cooking as they are not fresh
RECIPE
4 portions
- 1 chopped onions
- 1-2 chopped tomatoes
- 1/2 – 1 whole minced garlic
- peas, corns and bell peppers on preference
- paprika
- paella round rice
- shrimp, clams, mussels, etc.
Step 1: stir fry garlic on mid heat, add 1 chopped onions and fry till golden
Step 2: + veggies such as tomatoes, corns, peas and cook till mushy (if you have raw meat like chicken, add them before veggies)
Step 3: + rich amount of paprika, chorizo slices and dependent on your spicy tolerance
Step 4: + round rice, mix well; pour over heated chicken broth just enough to cover rice and veggies, remain mid-high heat
Step 5: place raw shrimp, clams, mussels on top, cover with lid and keep cooking till rice get soft. If broth boils out, add chicken broth cup by cup
add in seafood 
well-colored
READY TO SERVE!
RESOURCES
