Paella is a popular Spanish dish. Initially, it appeared as food for the poor. In the evenings, on an open fire, in a large pot called Paella, the peasants cooked rice and added simple and affordable ingredients - vegetables, olive oil, and the remnants of the catch. On big holidays or in particularly well-to-do families, chicken or lamb and smoked sausages could be added to paella. Therefore, there is no one, the most correct recipe for this dish, we can only talk about regional features. The most famous paella, Valenciana, such as it was prepared in the Spanish province of Valencia, in the homeland of this dish.
Pick your recipe
You will need
-
- 2 cloves, chopped garlic
- 1 small chopped onion
- 3 cups Arborio type rice
- 5 tablespoons of olive oil
- 1 large chopped tomato
- 400 grams of peeled king prawns
- 4 cups chicken stock
- 250 grams of frozen green peas
- 250 grams of frozen green beans
- 1 medium chopped chicken
- 400 grams of mussels
- 5-6 strings of saffron
- 1 large red bell pepper
- peeled and chopped
- 1/2 cup chopped fresh parsley
- 1 tablespoon minced fresh thyme
- 1 teaspoon black pepper
- 1 sprig of fresh rosemary.
- 2 cups oyster juice (liquor)
- a pinch of red pepper
- Serve Lemon
- deep wide thick-walled pan
Instruction manual
1
Put the saffron strings in a cup and pour 1 tablespoon of hot water
2
Heat the olive oil over medium heat in a large thick-walled deep frying pan, at least 30 centimeters in diameter.
3
When the oil is hot, put the chicken pieces in it and brown it.
4
Put the garlic and fry for another 30 seconds, do not forget to stir.
5
Add onions and sweet peppers and fry everything together, stirring constantly, for at least 1 minute.
6
Add the peas and beans. Put finely chopped, and preferably mashed in a blender tomato.
7
Put all the spices, thyme and half parsley and sauté for another 2 minutes over medium heat.
8
Pour in saffron infusion, oyster liquor and chicken broth.
9
Pour rice evenly. Do not mix.
10
Bring to a boil, reduce heat to small and simmer for about 25 minutes under the lid. Do not stir paella! You can shake it lightly and, if it seems to you that the liquid has been absorbed, and the paella is not ready, add a little bit of hot broth or water.
eleven
While the rice is cooked, prepare the mussels and shrimp. Actually, it’s not necessary to peel the shrimp, but it’s more familiar.
12
When the rice is almost ready, put the shrimp and a sprig of rosemary in the paella. Keep on fire for a few more minutes.
thirteen
Turn off the heat, put the mussels on the rice, the remaining parsley and cover.
Mussels will be ready in a couple of minutes. Remove the lid, remove the ones that did not open and serve the paella directly in the pan with large lemon sliced into quarters.
Useful advice
In this recipe, you can safely exchange the chicken for a rabbit or add pieces of a rabbit instead of half chicken meat.