Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, paella!. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
This seafood paella from Valencia in Spain, called paella de marisco, is full of fresh seafood - squid, mussels, crayfish, prawns and clams. 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 without pretension, paella has held a place of honor and practicality in Spanish homes for centuries.
Paella! is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Paella! is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook paella! using 15 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Paella!:
- Take 250 grams Paella rice - dry weight
- Take 2 Boneless chicken thighs
- Prepare 400 grams Fresh live mussels
- Get 1 small chorizo sausage
- Get 2 clove Garlic
- Get 1 Handful garden peas
- Get 1 Yellow or red pepper
- Take 3 Shallots
- Take 1 Glass red wine
- Make ready 1 pinch Saffron
- Prepare 1/2 tsp Dried mixed herbs
- Prepare 1/2 tsp Smoked paprika
- Take 1/2 small tin tomato puree
- Take 750 ml Chicken stock
- Make ready 2 Lemon wedges
Serve up a fragrant paella to feed a crowd. This classic Spanish rice dish usually contains seafood, but we also have meat, veggie and mixed versions. Paella, the essence of Spanish cuisine. I grew up eating paella every sunday with my family, and it´s a very special dish, it brings everyone together to the table and always creates beautiful memories.
Instructions to make Paella!:
- Add the rice, tomato purée, chicken stock, mixed herbs, saffron and paprika to a large saucepan. Season with salt and pepper. Bring to the boil, stir, lower the heat, cover and simmer for 20 min or untill the rice has absorbed the liquid, stirring occasionally and tasting. When rice is at the desired consistancy, turn off the heat and rest.
- Meanwhile, slice the chicken, chop the garlic and chorizo and add to a paella pan (or wok), fry for a few minutes. Slice the shallots and pepper and add to the pan with the peas, cook for a further 5 minutes, adding a bit of the wine if it becomes dry.
- Add the remaining wine, with the mussels in their shells and cook on high for approx 10 minutes or untill the mussel shells have opened and the chicken is cooked through. Discard any closed mussels.
- When the rice is done and rested for at least 5 minutes, add it to the paella pan and stir through. Serve immediately with the lemon wedge and a glass of wine!
Paella is a cornerstone of traditional Spanish cuisine, originating in Valencia, although it is served all Primarily, the rice is never fried in a paella, although it is to make risotto. It can be made at home for a. Chef John pares down classic paella and focuses on technique with his recipe for the famous Spanish dish of saffron rice with chorizo and shrimp. Heat oil in a paella pan over medium-high heat. Paella a la marinera (aka paella de mariscos): Another coastal version.
So that is going to wrap this up for this exceptional food paella! recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
