Chef’s Nectar, “ Paella Royale” wow it’s really delicious !😘👌👍


Valencia’s position on the coast meant people had access to a lot of good seafood to add to their dishes and though the original paella recipe used rice, meat and beans along with saffron and paprika the most popular form nowadays is seafood paella.

Ingredients for making the Paella😘👍

  • 3kg Veggie paella Ardo
  • 1kg mussels
  • 750g squid tubes
  • 300g chorizo cut into slices
  • 20 raw langoustines
  • 20 chicken drumsticks
  • 2 tbsp olive oil
  • salt and pepper
  • 1 lemon
  • Salt and pepper to taste
  • 5 saffron sprigs
  • 1/2 tsp paprika powder

Method of making the Paella Royale 👍❤️

  1. Cut the chorizo in slices about 5mm
  2. Rinse the mussels and cut the squid into rings of 1 centimeter.
  3. Heat a very large pan on a high heat. Pour in a generous dash of olive oil and cook the seafood, chicken and chorizo until tender. Season with salt and pepper.
  4. Warm up the paella in a pan.
  5. Arrange all the cooked seafood over the paella.
  6. Serve hot accompanied with your choice of salad ❤️👍

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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