Paella
Paella

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, paella. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look 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 popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Paella is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have paella using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Paella:
  1. Prepare 400 g Spanish rice (bomba for example)
  2. Make ready 2 l water
  3. Prepare 2 peppers
  4. Get 2 tomatoes
  5. Make ready 1 handful flat green beans
  6. Get 125 g large white beans
  7. Prepare (other vegetables: mini artichokes, squash,..)
  8. Get 20 threads saffron
  9. Get 1 tbsp paprika
  10. Take Olive oil

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. Valencians, in turn, regard paella as one of their identifying symbols.

Instructions to make Paella:
  1. Cut the vegetables in bite size chunks. Trim the harder parts from the artichokes if using
  2. Fry the vegetables in plenty of olive oil (start with the meat if using)
  3. Add the chopped garlic and paprika, then the chopped tomatoes and fry until the tomatoes darken and form a paste
  4. Add saffron, water and salt, and reduce to about half on high heat. Taste for seasoning and adjust if necessary
  5. Add the rice, give it a good stir, then make sure to distribute the rice evenly in the bottom of the pan (you will not stir it again), then cook on high heat for 10 minutes
  6. Add the white beans (do not stir the rice), lower the heat to medium-high and cook for another 5 minutes, then lower the heat again and cook for another 5 minutes
  7. The paella is ready once more of the moisture had been absorbed, the rice is "al dente", and a crust of rice starts to form in the bottom of the pan

Paella is made with saffron and not the other types od herbs listed, and it is traditionally made with whole chicken parts and seafood (most still in shells). The dish is named for the wide, shallow pan in which the paella is cooked. The word "paella" is from a Valencian dialect meaning "pan," probably derived from the Latin word "patella" for pan. Owing to the history of paella as a peasant field dish, the classic recipe is full of meats like chicken, rabbit, eel, and even snails! Add chorizo and cook until crisp, then remove from skillet.

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