Easy Recipe: Appetizing Paella

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 have Paella using 10 simple ingredients and 7 simple steps. Learn how to achieve this tasty food.

Ingredients of Paella

  1. It’s 400 g of Spanish rice (bomba for example).
  2. Prepare 2 l of water.
  3. It’s 2 of peppers.
  4. Prepare 2 of tomatoes.
  5. Prepare 1 handful of flat green beans.
  6. Prepare 125 g of large white beans.
  7. Prepare of (other vegetables: mini artichokes, squash,..).
  8. You need 20 of threads saffron.
  9. It’s 1 tbsp of paprika.
  10. You need of Olive oil.

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.

Paella instructions

  1. Cut the vegetables in bite size chunks. Trim the harder parts from the artichokes if using.
  2. Fry the vegetables in plenty of olive oil (start with the meat if using).
  3. Add the chopped garlic and paprika, then the chopped tomatoes and fry until the tomatoes darken and form a paste.
  4. Add saffron, water and salt, and reduce to about half on high heat. Taste for seasoning and adjust if necessary.
  5. Add the rice, give it a good stir, then make sure to distribute the rice evenly in the bottom of the pan (you will not stir it again), then cook on high heat for 10 minutes.
  6. Add the white beans (do not stir the rice), lower the heat to medium-high and cook for another 5 minutes, then lower the heat again and cook for another 5 minutes.
  7. The paella is ready once more of the moisture had been absorbed, the rice is "al dente", and a crust of rice starts to form in the bottom of the pan.

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.