Mewi's Paella

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If you are into Spanish food, Mewi’s paella is certainly a delicious dish that you should try.

Filled with vegetables, fish and meat, this sure is a recipe that you will enjoy, and if you like rice, all the better!

As for the rice you should use with Mewi’s paella: Calasparra rice is well recommended.
Calasparra rice is a short-grain rice that absorbs liquid and different flavours perfectly without losing its texture, that is why it is the best choice for this dish.

Mewi’s paella is a very straightforward to prepare recipe, and it makes a nutritious and not to mentioned aromatic dish, so give it a try! Enjoy it!

This recipe serves up to 5 people.


- 4 tbsp (50 ml) olive oil
- 1 large onion, finely chopped
- 1 green pepper, seeded and finely chopped into small pieces
- 1 carrot, diced into small pieces
- 4 cloves of garlic, finely chopped into small pieces
- A handful of peas (fresh or frozen)*
- 4 tbsp of parsley
- 225 g (8 oz) Calasparra rice
- 1 tbsp of Spanish Paprika
- 850 ml (1 ½ pints) chicken stock
- 150 ml (5 fl oz) white wine
- 2 tomatoes, skinned, seeded and chopped into small pieces
- 225 g (8 oz) pork fillet, halved lengthways and sliced into roughly 7 mm (¼ in) strips
- 225 g (8 oz) squid, cleaned and cut into rings
- 225 g (8 oz) prawns
- 225 g (8 oz) clams
- 1 Lemon, cut into wedges (optional)
- Sea salt*
- Powdered black pepper*

*Add this ingredient in whatever amount fits your taste, but not too much.


1) Heat the olive oil in either a shallow casserole or a heavy-bottom pan (the heavy-bottom pan will do fine).
2) Fry the onion, pepper and carrot pieces gently.
3) After they begin to soften, add the pork, squid and prawns and cook for a further 10 minutes.
4) Now add the garlic and season with the salt and powdered black pepper, and cook for a further 5 minutes.
5) In a separate frying pan, fry the clams lightly until they open and then add them to heavy-bottom pan with the rest of the ingredients.
6) At this point you add half the parsley and all the rice and you stir it up briefly until its all coated well with the oil.
7) While you are doing this, infuse the Spanish Paprika with the chicken stock for around 10 minutes.
8) Heat the white wine and pour it into the hot (now mixed with the Spanish Paprika) chicken stock. Mix well.
9) Add about one-third of the mixed stock to the pan and bring to the boil.
10) Once boiling, leave it to simmer.
11) Leave it cooking for around 20-25 minutes or until the rice is almost done but do not let the mixed stock fully absorb.
12) Once the mixed stock is almost fully absorbed and the rice is cooked, add another third of the mixed stock and then add the tomatoes.
13) Stir until all the ingredients are well coated again and continue to cook until the mixed stock has almost fully absorbed again.
14) Now is the time to add the remaining mixed stock and also the handful of peas. Leave it simmering until the peas are cooked and the rest of the stock absorbed.
15) Once Mewi’s paella is done, cover the pan and let it stand off the heat for around 5-10 minutes before adding the rest of the parsley.
16) At the time of serving, add some lemon for taste. Enjoy!

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