Paella. Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. 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. This Classic Spanish Paella rivals any restaurant Paella!
Types of paella include, Valencian paella, vegetable paella (Spanish: paella de verduras), seafood paella (Spanish: paella de mariscos), and mixed paella (Spanish: paella mixta), among many others. Paella is a traditional Spanish dish made by cooking Calasparra rice with saffron, stock and a Take your pick of our easy paella recipes – from chicken and chorizo paella, to seafood or vegetarian paella. Paella mixta: mixed meat and seafood. You can cook Paella using 12 easy ingredients and 19 simple steps. Follow these simple steps to cook that.
Ingredients of Paella
- You need 375 grams of chicken.
- Prepare 250 grams of rabbit.
- Prepare 400 grams of rice with high amount of starch.
- It’s 250 grams of French green beans, clean and chopped in 2 cm. pieces.
- It’s 150 grams of artichokes, clean and cut into quarters.
- Prepare 100 grams of grated tomato.
- It’s 2 clove of garlic.
- Prepare 2 liter of water.
- You need 10 of strands of saffron.
- It’s 1 of enough olive oil.
- Prepare 1 of enough salt.
- You need 1 of strips of roasted red pepper, for garnish.
Fideuàis: a Paella that uses Simpler versions of Paella are called "un arroz" ("a rice"). These recipes are mostly rice with very few. Read the Seafood Paella recipe, the iconic Spanish dish. Paella is a traditional dish of Spain.
- Chop the chicken and the rabbit. Add some salt..
- Pour the oil in the pan and heat it..
- When the oil is hot, saute the meat until it gets a bit brown..
- Add the French green beans. In this point you can add the red pepper if it's raw..
- Add the artichokes and saute all. Add some salt again..
- Add the chopped garlic. Be careful it doesn't get burnt..
- Add the grated tomato, stir it and saute until it is almost evaporated..
- Wrap the saffron in foil and place it very close to the fire for 10 seconds..
- Add the water to the paella..
- Give high heat to the paella until it boils. Then give medium heat to the paella until all ingredients are cooked (from 30 to 45 minutes). It depends mostly on the tenderness of the meat..
- Taste the paella and rectify the salt if needed. Add the saffron..
- Reserve some broth for later, like 1/2 liter..
- Increase the intensity of the heat and add the rice..
- Spread the rice on the pan so that it is well distributed. Don't stir or touch it since this moment..
- Maintain high heat for 10 minutes..
- Gradually lower the heat for 10 minutes. If you need some broth, add it from the one you reserved before. If you don't have broth, add some water with a pinch of salt..
- Take the paella out of the heat and let it rest for 5 minutes..
- If the rice needs a bit more cook, cover it with foil while it is resting..
- Now you can eat it..
Its home is Valencia, but variations exist in the different Spanish Traditionally, the paella is cooked out of doors, over a wood fire. To make a paella, first sauté meats. 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. Remember, paella is a blank canvas. For millions of holiday makers, the high pound does mean cheaper margaritas and paellas.