Hey everyone, I hope you’re having an amazing day today. 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 tasty. This is gonna smell and look delicious.
Паэлья с морепродуктами (Paella Marinera). Паэлья с морепродуктами (Paella de Marisco). Автор: Masha Potashova. This famous saffron infused rice dish is a traditional Spanish recipe that comes fully loaded If you've always wanted to but been too afraid to try Paella, I can assure you - there is no reason to be. 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.
Paella! is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Paella! is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have paella! using 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Paella!:
- Prepare 250 grams Paella rice - dry weight
- Get 2 Boneless chicken thighs
- Take 400 grams Fresh live mussels
- Get 1 small chorizo sausage
- Make ready 2 clove Garlic
- Take 1 Handful garden peas
- Get 1 Yellow or red pepper
- Make ready 3 Shallots
- Prepare 1 Glass red wine
- Take 1 pinch Saffron
- Take 1/2 tsp Dried mixed herbs
- Get 1/2 tsp Smoked paprika
- Prepare 1/2 small tin tomato puree
- Get 750 ml Chicken stock
- Take 2 Lemon wedges
Serve up a fragrant paella to feed a crowd. Serve up a fragrant paella to feed a crowd. 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.
Instructions to make Paella!:
- Add the rice, tomato purée, chicken stock, mixed herbs, saffron and paprika to a large saucepan. Season with salt and pepper. Bring to the boil, stir, lower the heat, cover and simmer for 20 min or untill the rice has absorbed the liquid, stirring occasionally and tasting. When rice is at the desired consistancy, turn off the heat and rest.
- Meanwhile, slice the chicken, chop the garlic and chorizo and add to a paella pan (or wok), fry for a few minutes. Slice the shallots and pepper and add to the pan with the peas, cook for a further 5 minutes, adding a bit of the wine if it becomes dry.
- Add the remaining wine, with the mussels in their shells and cook on high for approx 10 minutes or untill the mussel shells have opened and the chicken is cooked through. Discard any closed mussels.
- When the rice is done and rested for at least 5 minutes, add it to the paella pan and stir through. Serve immediately with the lemon wedge and a glass of wine!
Paella mixta: mixed meat and seafood. Fideuàis: a Paella that uses pasta instead of rice. Outside these definitions, some say a good Paella must have chorizo de Bilbao. Paella is a traditional dish of Spain. Its home is Valencia, but variations exist in the different Spanish Traditionally, the paella is cooked out of doors, over a wood fire.
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