Paella. 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. Nourishing, vibrant, and served 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.
Paella is, without a doubt, the indisputable queen of all dining in Spain, since it is one of the dishes that, while not As happens with many other recipes, both Spanish and international, paella, while a. An authentic seafood and chicken paella that boasts some of Spain's finest ingredients, from calasparra rice to chorizo. Paella a la marinera (aka paella de mariscos): Another coastal version. You can have Paella using 13 ingredients and 6 steps. Here is how you cook that.
Ingredients of Paella
- You need of rice.
- Prepare of chicken.
- You need of rabbit.
- Prepare of sweet paprika.
- Prepare of Saffron threads, to taste (you can substitute a teaspoon of yellow food colouring).
- You need of crushed tomato.
- Prepare of green beans.
- You need of broad beans.
- Prepare of artichokes.
- Prepare of white beans.
- It’s of Extra Virgin Olive Oil from Spain.
- It’s of Water.
- You need of Salt.
Paella mixta: mixed meat and seafood. Fideuàis: a Paella that uses pasta instead of rice. Many paellas feature various meats and seafoods, but vegetarian paella can be a revelation. This version is fully loaded with a rainbow of seasonal vegetables cooked into a saffron and.
Paella step by step
- Pour the extra virgin olive oil into the pan so that the entire bottom is coated. Set the extra virgin olive oil on a low heat..
- Once the extra virgin olive oil is heated, add the chicken, rabbit and salt. Cook the meat until golden brown, then add the vegetables..
- Once the vegetables have lightly sautéed, make a well in the mixture and add the tomato and paprika. Cook the ingredients on a medium heat..
- After a minute, fill the paella pan with water until the very top. Add a little more salt and let it cook for 20 minutes. Now comes the important moment. When the water has been reduced by half, add the rice and the saffron or colouring. Mix the ingredients together, turn the heat up high and cook for eight minutes or until the rice becomes visible from underneath all the liquid..
- Turn the heat down low and cook for another six or seven minutes. If after this period of time you still see liquid in the pan, turn up the heat to medium intensity for the final few minutes..
- Remove the pan from the heat and let the paella sit for about five minutes; now, then this magnificent dish is ready to serve. As you can see, the steps are very simple; the most difficult part of making paella is the amount of time required at each step. Judging the exact moment to add each ingredient is also key. Bon appetit!.
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. To make a paella, first sauté meats. This paella recipe is easy and delicious. Find more dinner inspiration at BBC Good Food.