Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, paella. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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 recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Paella is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have paella using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Paella:
- Make ready 600 grams rice (short grain)
- Get Half a chicken in pieces
- Prepare 2 artichokes
- Make ready 2 medium-sized red peppers
- Prepare 2 ripe tomatoes
- Make ready Black pepper
- Get Garlic
- Prepare Parsley
- Prepare 1 strand of saffron
- Prepare Olive oil (one glass, about 250ml)
- Take 1/2 lemon
- Make ready 1 sprig each of rosemary and thyme
- Make ready Salt
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:
- 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.
Valencians, in turn, regard paella as one of their identifying symbols. Nourishing, vibrant, and served without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. If mussels aren't your favorite, you can easily substitute littleneck clams in their place–just be sure to thoroughly scrub the clams' shells in cold water before using. To round out the meal, choose a good Spanish red wine from the Rioja region, grab a crusty. Add chorizo and cook until crisp, then remove from skillet.
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