Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, paella. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Paella is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Paella is something which I’ve loved my whole life.
Paella is a typical Spanish recipe and is traditionally cooked in a "paellera" - a round flat pan with two In many Spanish villages, especially in coastal areas, they use a giant paellera to cook a paella on. Паэлья с морепродуктами (Paella Marinera). Паэлья с морепродуктами (Paella de Marisco). Автор: Masha Potashova. Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. This seafood paella from Valencia in Spain, called paella de marisco, is full of fresh seafood - squid, mussels, crayfish, prawns and clams.
To begin with this recipe, we have to first prepare a few components. You can cook paella using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Paella:
- Get 3 Squids(cut into small squares)
- Take 8 Tiger prawns (shelled and uncooked)
- Take 2 Red peppers(cubed)
- Make ready 2 cup Peas
- Make ready 4 Chicken drumsticks
- Take 1 Onions(cubed)
- Get 1 pinch Saffron
- Take 1 packages Paella rice
- Make ready 1 packages Mussels in wine sauce
- Make ready 2 Chicken stock
- Prepare 1 packages Cherry tomatoes
- Get 1/2 packages Beans
See more ideas about Paella, Paella recipe, Recipes. Paella, the essence of Spanish cuisine. I grew up eating paella every sunday with my family, and it´s a very special dish, it brings everyone together to the table and always creates beautiful memories. Paella a la marinera (aka paella de mariscos): Another coastal version.
Instructions to make Paella:
- Fry the onions and chicken drumsticks in a huge paella pan with olive oil
- At the same time, put the prawns and some onions on the baking tray with oil, then stick it into oven at 200C
- Once the chicken is half done, stir in the peppers, squids and beans . Fry for a while
- Stick in the tomatoes and fry for a bit
- Add the rice, chicken stock, saffron and mussels
- When the rice is almost dry, stir in the peas
- Serve when the rice is dry. Don't forget the put the nicely grilled prawns on top of the rice
Paella mixta: mixed meat and seafood. Fideuàis: a Paella that uses pasta instead of rice. Chef John pares down classic paella and focuses on technique with his recipe for the famous Spanish dish of saffron rice with chorizo and shrimp. Heat oil in a paella pan over medium-high heat. Borrowed from Spanish paella, from Catalan paella ("pot; pan"), from Old French paelle, from Latin patella ("plate, small pan").
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