Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, paella!. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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! is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Paella! is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have paella! using 15 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Paella!:
- Make ready 250 grams Paella rice - dry weight
- Get 2 Boneless chicken thighs
- Prepare 400 grams Fresh live mussels
- Make ready 1 small chorizo sausage
- Prepare 2 clove Garlic
- Make ready 1 Handful garden peas
- Prepare 1 Yellow or red pepper
- Prepare 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
- Get 1/2 small tin tomato puree
- Take 750 ml Chicken stock
- Make ready 2 Lemon wedges
For a better version of this recipe try searching for Jambalaya, and for authentic Paella, look for a recipe with seafood and saffron. 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.
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!
Valencians, in turn, regard paella as one of their identifying symbols. 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.
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