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. Read the Seafood Paella recipe, the iconic Spanish dish. Paella is a traditional dish of Spain. You can have Paella using 13 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Paella
- Prepare 600 grams of rice (short grain).
- Prepare of Half a chicken in pieces.
- It’s 2 of artichokes.
- You need 2 of medium-sized red peppers.
- Prepare 2 of ripe tomatoes.
- You need of Black pepper.
- Prepare of Garlic.
- You need of Parsley.
- It’s 1 of strand of saffron.
- You need of Olive oil (one glass, about 250ml).
- It’s 1/2 of lemon.
- You need 1 of sprig each of rosemary and thyme.
- Prepare of Salt.
Its home is Valencia, but variations exist in the different Spanish Traditionally, the paella is cooked out of doors, over a wood fire. For millions of holiday makers, the high pound does mean cheaper margaritas and paellas. Paella mixta: mixed meat and seafood. Fideuàis: a Paella that uses Simpler versions of Paella are called "un arroz" ("a rice").
- Fry the chicken in some olive oil. Put the browned chicken pieces into a pan with 8 glasses of water (use mineral water to avoid any chlorine taste) and bring to the boil. Leave simmering for half an hour..
- Cut the artichokes and red pepper and fry them..
- Fry the tomato and garlic in olive oil in the large paellera (special paella pan), then add the rice, stir for a minute and then add the chicken, chicken stock (there should be 6 glasses), artichokes, red peppers, the juice of half a lemon, black pepper, parsley, thyme, rosemary, the saffrón strands (grind them first. If you haven't got a grinder, use Colorante which you'll find in the spice and herbs racks in supermarkets) and salt..
- Once all the ingredients are in the paella pan, turn the heat up to maximum and boil for about 10 minutes. Then lower the heat and leave to simmer for another 10 minutes. After 20 minutes, the liquid should have evaporated. Turn off the heat, and leave to stand for five minutes. If possible cover while it is standing (many Spaniards use paper to cover the pan)..
- After washing and drying the paella pan, wipe it with a piece of kitchen roll and olive oil. This stops the pan from rusting..
These recipes are mostly rice with very few. Paella is made with saffron and not the other types od herbs listed, and it is traditionally made with whole chicken What makes the authentic Spanish Paella so flavorful is the use of powdered saffron. This paella recipe makes paella for two, and includes options for mixta (meat and seafood), seafood and vegetarian versions. Paella Para Dos: Paella for Two. Borrowed from Spanish paella, from Catalan paella ("pot; pan"), from Old French paelle, from Latin patella ("plate, small pan").