Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, paella. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Паэлья с морепродуктами (Paella Marinera). Паэлья с морепродуктами (Paella de Marisco). Автор: Masha Potashova. 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. Ok before you shout at us, recipes for paella differ from region to region, and this seafood-free version is Omar's take on the classic Paella Valenciana.
Paella is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Paella is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have paella using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Paella:
- Take 600 grams rice (short grain)
- Prepare Half a chicken in pieces
- Take 2 artichokes
- Take 2 medium-sized red peppers
- Prepare 2 ripe tomatoes
- Take Black pepper
- Make ready Garlic
- Make ready Parsley
- Take 1 strand of saffron
- Take Olive oil (one glass, about 250ml)
- Get 1/2 lemon
- Take 1 sprig each of rosemary and thyme
- Make ready Salt
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. Serve up a fragrant paella to feed a crowd. Serve up a fragrant paella to feed a crowd.
Steps to make Paella:
- Fry the chicken in some olive oil. Put the browned chicken pieces into a pan with 8 glasses of water (use mineral water to avoid any chlorine taste) and bring to the boil. Leave simmering for half an hour.
- Cut the artichokes and red pepper and fry them.
- Fry the tomato and garlic in olive oil in the large paellera (special paella pan), then add the rice, stir for a minute and then add the chicken, chicken stock (there should be 6 glasses), artichokes, red peppers, the juice of half a lemon, black pepper, parsley, thyme, rosemary, the saffrón strands (grind them first. If you haven't got a grinder, use Colorante which you'll find in the spice and herbs racks in supermarkets) and salt.
- Once all the ingredients are in the paella pan, turn the heat up to maximum and boil for about 10 minutes. Then lower the heat and leave to simmer for another 10 minutes. After 20 minutes, the liquid should have evaporated. Turn off the heat, and leave to stand for five minutes. If possible cover while it is standing (many Spaniards use paper to cover the pan).
- After washing and drying the paella pan, wipe it with a piece of kitchen roll and olive oil. This stops the pan from rusting.
This classic Spanish rice dish usually contains seafood, but we also have meat, veggie and mixed versions. 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. Paella a la marinera (aka paella de mariscos): Another coastal version. Paella mixta: mixed meat and seafood. Fideuàis: a Paella that uses pasta instead of rice.
So that’s going to wrap it up for this exceptional food paella recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
