Recipe: Appetizing Paella

Delicious, fresh and Rice.

Paella. Stir in garlic, red pepper flakes, and rice. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low.

Paella To round out the meal, choose a good Spanish red wine from the Rioja region, grab a crusty. Paella is a Spanish dish traditionally made with rice, saffron, a variety of meat and shellfish, garlic, onions, peas, tomatoes and other vegetables. It's named for the wide, shallow pan it's cooked in, but I cook mine on the stovetop with delicious results. You can have Paella using 12 ingredients and 19 steps. Here is how you cook that.

Ingredients of Paella

  1. You need of chicken.
  2. You need of rabbit.
  3. You need of rice with high amount of starch.
  4. You need of French green beans, clean and chopped in 2 cm. pieces.
  5. It's of artichokes, clean and cut into quarters.
  6. It's of grated tomato.
  7. It's of garlic.
  8. Prepare of water.
  9. You need of strands of saffron.
  10. It's of enough olive oil.
  11. Prepare of enough salt.
  12. It's of strips of roasted red pepper, for garnish.

Paella (/ p aɪ ˈ ɛ l ə / py-EL-ə, Valencian: , Spanish: ) is a Spanish rice dish originally from Valencia. Paella is one of the best-known dishes in Spanish cuisine. For this reason, many non-Spaniards view it as Spain's national dish, but Spaniards almost unanimously consider it to be a dish from the Valencian region. Valencians, in turn, regard paella as one of their identifying symbols.

Paella step by step

  1. Chop the chicken and the rabbit. Add some salt..
  2. Pour the oil in the pan and heat it..
  3. When the oil is hot, saute the meat until it gets a bit brown..
  4. Add the French green beans. In this point you can add the red pepper if it's raw..
  5. Add the artichokes and saute all. Add some salt again..
  6. Add the chopped garlic. Be careful it doesn't get burnt..
  7. Add the grated tomato, stir it and saute until it is almost evaporated..
  8. Wrap the saffron in foil and place it very close to the fire for 10 seconds..
  9. Add the water to the paella..
  10. 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..
  11. Taste the paella and rectify the salt if needed. Add the saffron..
  12. Reserve some broth for later, like 1/2 liter..
  13. Increase the intensity of the heat and add the rice..
  14. Spread the rice on the pan so that it is well distributed. Don't stir or touch it since this moment..
  15. Maintain high heat for 10 minutes..
  16. 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..
  17. Take the paella out of the heat and let it rest for 5 minutes..
  18. If the rice needs a bit more cook, cover it with foil while it is resting..
  19. Now you can eat it..

Paella is made with saffron and not the other types od herbs listed, and it is traditionally made with whole chicken parts and seafood (most still in shells). Add chorizo and cook until crisp, then remove from skillet. Paella is essentially a rice dish, and the type of rice does make a difference. Spanish bomba rice, a medium-grained stubby rice that absorbs liquid well but maintains some firmness when it cooks, is preferred. Since it is hard to find and pricey, you can substitute Italian Carnaroli, Calrose, or another short-grain rice.