Traditional recipes

Valencian paella

Valencian paella

Preparation: clean and prepare the seafood, I used fresh seafood: squid rings, shells of two kinds, shrimp.

In a deep wok pan put 2 tablespoons of olive oil, added squid, shrimp and half a shell and a glass of water. Put the spices, crushed garlic, saffron and salt and let it simmer for 7-8 minutes.

Then remove the shells and clean them and reserve the shrimp on a hot plate. We continue to boil the squid and the shells without the shell. Add the rice and add the water and add the vegetables.

Let it simmer for 15 minutes, theoretically it should not be mixed at all, it should be filled with water if necessary but it should be checked slowly with a spatula from time to time so that the rice does not stick to the bowl. When the rice is almost cooked and the water is very low, add the shrimp and the shells. You will notice how the shells open immediately as we add them. After placing all the shells, cover with a lid and leave for 2-3 minutes.

The secret is that they are not too caught in the fire and remain somehow steamed to keep their flavor. In the end we have a wonder in front of our eyes.

INGREDIENTS needed for seafood paella:

-500 g rice (ideal is to use with long grain, like Arborio, I used with round grain, that's what I had, I had found only pre-cooked rice and I really don't like it)

-1 kg seafood of all kinds: mussels, clams, shrimp of several kinds, squid, cuttlefish, octopus (I bought fish mixture)

& ndash 2 bell peppers (I used bell peppers cut from the freezer)

-2-3 tomatoes or a few cherry tomatoes

-1 teaspoon turmeric powder (Indian saffron)

How to prepare paella with seafood?

Heat the oil, add the crushed garlic, cook quickly for 2 minutes, then remove and discard. This way you will feel only a discreet taste of garlic, a vague idea. Add onions, green beans, hot peppers and diced bell peppers, simmer for 3-4 minutes, chewing constantly, add a little water and simmer for 10-15 minutes. The rice is washed in several waters, until the water remains clear and is added over the vegetables, now the peas and 1 l of liquid are added. Bring to the boil, add turmeric and saffron (which has been in warm water for a few minutes), chopped tomatoes, add salt to taste and simmer. When the liquid drops and only 1/4 remains, add the wine and seafood. Let it boil for about 6-7 minutes from the moment it boils, then turn off the heat. Leave the rice to swell aside and add chopped parsley on top.

Careful: the rice is easily left all-dente, not to be very well cooked, in no case is the flake made. & # 128578

Seafood should be thawed beforehand if you take it frozen and take great care to clean it well. Check the mussels if they are clean (the shells are clean, smooth, without algae) and the shrimp check if they have the intestine removed (increase the tails and remove the intestine with a toothpick & ndash it's painstaking but necessary work). I usually avoid clams because they have a lot of sand inside, but this time the seller assured me that they are fresh and well cleaned - they were good. & # 128578 Next time I'll take some seaweed and put them on, see how they come out. & # 128578

The recipe is quick, in an hour everything is ready, it doesn't take too long and it is not a very complex recipe. The truth is that it seems more sophisticated, but if you do it according to this recipe you will not fail. I don't have the original recipe, I won't say that it is the greatest Paella in the world, but it turned out wonderfully good and on Sunday now I have guests at the table, I do something else, I already have the menu set, I bought almost everything. Next time I have a meal I will definitely make Paella and if the Italian friends will appreciate it too, I am clearly good to marry, right? & # 128578

The last picture, the one with the artistically waved skewers is Paella from the restaurant. Next time I make skewers, they are not hard to make. & # 128578

I'm curious what comes out of you, I can't wait for you to tell me your opinions. & # 128578

Learn To Cook Paella At Home

Paella started as a humble countryside meal, cooked by farmers and herders in the fields and mountains surrounding Valencia and Alicante. Now it is world-famous, a symbol of Spanish cuisine so recognizable that it has even become its own emoji. Making paella is an art but it & rsquos not impossible for a home cook & ndash it just takes some care and patience.

What You'll Need

The Pan: The proper cookware for making paella and other arroces is a round flat pan called & ndash you guessed it & ndash a paella. The best paella pans are stainless steel for minimal care, carbon steel for something more traditional & ndash which ensures that heat is evenly distributed. Pans can range in size from 10 inches, which will serve two people, to more than a meter, for serving the masses. Check out paella pans here.

The Rice: One of the keys to great paella is using the proper rice & ndash not just anything will do. Two Spanish varieties & ndash bomba and calasparra & ndash are favored for their unique ability to expand to 2-3 times their size, absorbing flavorful liquid as they grow, without getting soft or mushy. Buy our favorite Calasparra rice here.

The Ingredients: Get creative & ndash start with meat if you want, layer in evenly-cut vegetables, and you can even add a healthy amount of sofrito for extra depth. Garlic, saffron, rosemary, piment & oacuten, bay leaves & ndash all will help add flavor to the rice, if used in balance.

The Liquid: Water is oftentimes the best for making a good paella, if you've built up enough flavor with your ingredients. If you happen to have a good homemade vegetable or meat stock on hand, use it & ndash you & rsquoll get a deeper flavor in the rice, but be sure to balance out adding salt. This is our favorite broth for making paella.

The Heat: Traditionally, paella is cooked over a wood fire outdoors & ndash oftentimes starting with logs of wood and ending with a burst of high heat from dried vine clippings. This gives the paella a wonderful wood smoky aroma which complements the addition of chili & oacuten, and the final kick of high heat helps ensure a crispy socarrat. In the absence of an outdoor cooking space, gas or electric heat will do & ndash just make sure it & rsquos even under the pan.

The Timing: Once the rice is in the pan, it & rsquos time to set a clock and wait. This is both the easiest and most challenging moment of the process: patience is key. Every rice is different, based on its variety and its age, and oftentimes the best way to tell how long it should be cooked is to read the instructions on the bag.

Get that soccarat. Near the end of cooking, with just a few minutes remaining, crank the heat up & ndash that & rsquos how you & rsquoll get the delicious crunchy soccarat at the bottom of the rice.

Get Creative In The Kitchen

There is a time and a place for the traditional Valencian paella, made with rabbit, chicken, two kinds of beans, rosemary, and saffron. And then there & rsquos a time and place for everything else & ndash there are unlimited ways to construct an arroz, none of which are wrong. Get creative & ndash start with meat if you want, layer in evenly-cut vegetables, and you can even add a healthy amount of sofrito for extra depth. Garlic, saffron, rosemary, pimett & oacuten, bay leaves & ndash all will help add flavor to the rice, if used in balance. Here are two of our favorite recipes.

Seafood Paella

For the Brine:
1 tablespoon extra virgin olive oil, preferably Jos & eacute Andr & eacutes Extra Virgin Olive Oil
12 cloves garlic, peeled
3 & ntildeora chile peppers (or any other dried sweet chile pepper), seeded
One 16-ounces can plum tomatoes, drained
1 teaspoon sugar
1/8 teaspoon Spanish smoked paprika

Heat the oil in a medium pot over medium heat. Add garlic and saut & eacute until soft, about 2 minutes.

Add the chile peppers and toast, stirring, for about 3 minutes, then add the tomatoes and sugar.

Cook until the liquid evaporates and the mixture is a dark red-brown color, about 15 minutes. Stir in the paprika.

Transfer the mixture to a blender and pur & eacutee. Pour into a bowl, and season with salt, to taste.

Notes: Brine may be kept in the refrigerator, covered with plastic wrap, for up to 10 days. Drizzle the top with olive oil to keep sauce from drying out.

For the rice:
Extra virgin olive oil, preferably Jos & eacute Andr & eacutes Extra Virgin Olive Oil
8 large whole shrimp, peeled with heads and tails intact, deveined
4 ounces monkfish, cut into & frac12-inch cubes
2 & frac12 ounces fresh tuna, cut into 1/2-inch cubes
2 ounces fresh squid, cleaned and cut into & frac14-inch rings
1 clove garlic, finely chopped
& frac14 cup Brine
1 cup Spanish rice bomb
Pinch of saffron
3 cups hot, high-quality seafood stock

Heat 2 tablespoons of olive oil in a 13-inch paella pan over high heat.

Add the shrimp and sear for about 1 minute on each side. Transfer shrimp to a plate. Pour 2 more tablespoons of the olive oil into the paella pan, add the monkfish, tuna and squid and saut & eacute for 2 minutes.

Stir in the garlic and cook for 1 minute. Add the brine and rice and cook for 1 minute more, stirring to coat the rice with the sauce. Set a timer for 5 minutes, increase the heat to high and add the hot stock.

Bring to a boil, add the saffron and season with salt. Stir the rice during the first 5 minutes while boiling, then lower the heat and simmer for an additional 11 minutes. Do not stir the rice again as it may cause it to cook unevenly. After about 8 minutes, lay the reserved shrimp on top of the paella to finish cooking for last few minutes. The paella is finished when the rice has absorbed all of the liquid.

Remove the paella from the heat, cover with a clean kitchen towel and let the paella rest for 5 minutes before serving. Serve with spoonful & rsquos of aioli (garlic mayonnaise) and a green salad, if you like.

Vegetable Rice

& frac14 cup Spanish extra virgin olive oil
2 yellow squash, cut into & frac12 & rdquo cubes
1 medium eggplant, cut into & frac12 & rdquo cubes
1 cauliflower, broken into florets
& frac14 pound wild mushrooms, roughly chopped
2 cloves garlic, minced
2 tomatoes, diced
& frac14 cup Sofrito
1 cup dry white wine
Pinch of saffron, crushed
3 cups vegetable broth, like Aneto
1 cup Spanish bomba or calasparra rice
& frac14 cup fresh or frozen green peas
Sea salt, to taste
Allioli, for serving

In a 13-inch paella pan, heat the extra virgin olive oil over medium-high heat. Add the squash to the pan and brown it on all sides. Add the squash and cauliflower and cook for another 2-3 minutes, then add the mushrooms and garlic and cook for another 2-3 minutes. Stir in the diced tomatoes and the sofrito and cook for a minute, then add the white wine and reduce everything by half.

Add the crushed saffron to the pan and then the broth. Increase the heat to high and bring to a boil, then let it boil for 2-3 minutes. Add the rice and peas and stir until everything is combined, then add salt to taste. Check the box or bag the rice came in & ndash you & rsquoll want to cook the rice as long as is recommended (timing can vary by rice type & ndash always keep the bag!) You want the rice to be slightly al dente, with a nice firm center . Set a timer, and then don & rsquot stir as the rice is cooking. When you have 2 minutes left, increase the heat to high to get the crunchy soccarat at the bottom of the pan. When the rice is done, remove the pan from the heat and let it sit for 5 minutes before serving.

Serve with allioli and share the soccarat with everyone & ndash no matter how much you want to save it exclusively for the chef (yourself).


You can't say that you really enjoyed the flavor of Spanish cuisine if you didn't taste a paella. The ingredients may not be very handy, but it is worth the effort to prepare this absolutely delicious food!

Ingredients and quantities:

a 1 kg chicken, cut into pieces
200 grams of chorizo ​​sausages (you can replace them with spicy sausages from the market)
400 grams of pork shoulder
1 kg of shells
500 grams of squid trunk
12 langustine
500 grams of round grain rice
6 frozen artichoke bulbs
125 grams of frozen peas
2 onions
5 cloves of garlic
1 bunch of parsley
1 tablespoon tomato paste
7 tablespoons olive oil
a bay leaf

Method of preparation:

1. Wash the shells and put them in a pan over high heat, 3 minutes, to open. Take them off the heat and leave them in their own juice.

2. Boil 250 ml of salted water and put the prawns on the fire for another 3 minutes. Then drain and set aside to keep the water boiling.

3. Peel and chop the onion. Cut the pork shoulder into cubes. In a saucepan with a lid, heat 3 tablespoons of oil, brown the onion and meat cubes, along with the chicken, over medium heat for 10 minutes.

4. Add sliced ​​squid, tomato paste, bay leaf, a little saffron, salt and pepper. Let it simmer for 10 minutes. Add the shell juice and the water in which the prawns were boiled and make up with 2 liters of water. When the water boils, put the artichoke bulbs and peas and let them boil for 10-12 minutes, exactly the time needed to prepare the rice.

5. Heat the rest of the oil in a frying pan, add the rice and mix until it becomes translucent and glossy. Put a soup polish and add the ingredients: meat, squid and vegetables.

6. Leave the paella on the fire for 15 minutes, uncovered, on the right flame. Sprinkle the cleaned and chopped garlic, along with the parsley and add the sausages, cut into slices. Garnish with shells and prawns and serve paella in the bowl in which you prepared it.

Recipe Summary

  • 1 tablespoon paprika (Spanish smoked paprika)
  • Kosher salt and freshly ground pepper
  • 7 tablespoons extra-virgin olive oil
  • 2 pounds bone-in, skin-on chicken thighs and drumsticks (4 whole legs)
  • 3 cups low-sodium chicken broth
  • 1 sprig rosemary
  • 1/2 teaspoon saffron threads
  • 1 large onion, chopped (2 cups)
  • 1 medium green bell pepper, chopped (1 cup)
  • 6 cloves garlic, minced (2 tablespoons)
  • 1 1/4 cups Bomba or Calasparra rice
  • 1 tablespoon tomato paste
  • 2 medium tomatoes, seeded and chopped (1 cup)
  • 1/4 cup dry white wine, such as vinho verde
  • 1 cup frozen lima beans, thawed
  • 6 ounces broad beans or green beans, trimmed and cut into 2- to 3-inch pieces (1 1/2 cups)
  • 1 can (13.5 to 15 ounces) artichoke hearts in water, drained, patted dry, and halved lengthwise if whole (1 cup)
  • Lemon wedges, for serving

Preheat oven to 400 degrees. In a small bowl, mix pimenton with 2 teaspoons salt, 1/4 teaspoon pepper, and 1 tablespoon oil. Rub mixture all over chicken and let stand while you prepare remaining ingredients (or cover and refrigerate up to 2 days).

Combine broth, rosemary, and 1/2 teaspoon salt in a small pot crumble saffron into mixture. Bring to a simmer over medium heat, then reduce heat to lowest setting and cover to keep warm.

Heat 3 tablespoons oil in a 15-inch paella pan over medium-high. Season chicken with salt and pepper cook, flipping once and occasionally turning pan to ensure even cooking, until golden brown, 8 to 10 minutes. Transfer to a plate. Drain fat from pan and wipe out any blackened bits.

Return pan to medium-high heat and swirl in remaining 3 tablespoons oil. Add onion, bell pepper, garlic, and a large pinch of salt cook, stirring often, until softened, 4 to 5 minutes. Add rice and cook, stirring, until grains are well-toasted and begin to pop, 1 to 2 minutes. Stir in tomato paste and cook 1 minute. Add tomatoes and wine cook until liquid has evaporated, about 30 seconds. Discard rosemary from reserved stock mixture and adjust seasoning as desired add to pan. Bring to a boil and cook, without stirring, until liquid has reduced slightly, about 5 minutes. Add lima beans, broad beans, and artichoke hearts nestle chicken into rice, skin-side up.

Transfer to oven and bake until liquid has evaporated and rice is cooked through (top may look underdone, check just beneath for doneness), 15 to 20 minutes. Remove from oven and let stand, covered with foil, 5 minutes. Serve with lemon wedges.

Valencian Paella Recipe

It & # 8217s no wonder paella is the national dish of Spain because this delicious and drop-dead gorgeous dish is simply phenomenal! This Valencian paella recipe is a one-pot rice dish that & # 8217s easy to make and perfect for casual weeknights, a romantic dinner or for entertaining!

Paella, paella, paella & # 8230it sounds like a romantic melody. And paella really does conjure up an image of romance, don & # 8217t you think? You & # 8217ve seen those movie scenes where the guy stops by the girl & # 8217s apartment with a bag of groceries in one hand and a paella pan in the other, ready for a romantic night in. This paella recipe is all you need for that perfect date night in!

One of the most famous of the world & # 8217s national dishes, paella & # 8211 the word deriving from the Old French word paella for & # 8220pan & # 8221 & # 8211 is also one of the most delicious with a colorful palette of ingredient options.

For the same reason I love Chinese stir fries, paella is such a great medium for adding lots of healthy veggies and you can create any combination under the sun. Paella makes for a wonderfully wholesome one-pot dish that lends itself to endless creativity.

And paella is just so doggone fun to make!

If you haven & # 8217t already gotten into the paella groove, you must!

The paella recipe we & # 8217re making today comes from Valencia, Spain. We toured Spain last Summer and Valencia was one of our stops.

A city with a rich culture and heritage, Valencia is known for its combining history with ultra modernity. Its beautiful historic buildings are juxtaposed with futuristic structures reminiscent of something in a sci-fi movie. Indeed, Valencia is known as The City of Arts and Sciences.

Let & # 8217s talk briefly about tradition.

A truly traditional Valencian paella recipe would include rabbit and snails in addition to the chicken but I couldn & # 8217t find rabbit & # 8211 and I didn & # 8217t want to find snails & # 8211 so those two ingredients have been omitted.

Traditional Paella Valenciana also includes a third kind of bean, a white bean, that & # 8217s hard to find outside of Spain.

But our paella captures the spirit of Valencia with its other traditional ingredients like chicken, beans, artichokes, peppers, rosemary and its rich saffron-colored rice.

Modern technology has almost completely replaced the traditional open-fire method of making paella, but Valencian cooks have found ways to replicate the flame-kissed characteristics of paella by adding smoked paprika and rosemary (for a woodsy flavor) and adding artichokes to darken the color. . Another popular method is to cook the paella on a grill.

This past weekend I had an opportunity to attend a Paella Party in Seattle sponsored by Culinary Collective, an importer of gourmet cultural foods from Spain and Peru. I was able to meet several wonderful brands in person and sample their products. And I was also able to finally meet the producers of a brand I absolutely love and have been using for nearly 2 years: Aneto. They & # 8217re the Barcelona-based makers of my favorite broths.

I was also able to soak up some paella inspiration from the Aneto team and dream about our upcoming trip to Spain.

For a dish as famous and beloved as paella, it packs a lot of controversy, even though there & # 8217s no clear consensus on the rules of paella-making. At least when it comes to ingredient combinations. Indeed, many of the traditional & # 8220rules & # 8221 are broken even in Valencia.

Still, there is at least one rule that every paella purist will insist upon. Above and beyond all:

To do so constitutes the ultimate offense and comes with a heavy penalty. Okay, not really. But do not stir the rice. And the reason behind that isn't just nonsensical tradition. It is the key to paella & # 8217s flavor. Not stirring allows you to achieve the ever sacred socarrat & # 8211 that cripsy golden brown crust that forms at the bottom and is the most coveted part of paella.

Now that we & # 8217ve covered that important base, are you ready to create a paella party of your own?

For our Paella Valencia we & # 8217re using hands-down THE best paella base you & # 8217ll find anywhere. It & # 8217s made by Aneto, my favorite broth manufacturer, and it & # 8217s an all-natural broth made in Barcelona from the freshest vegetables, meats, herbs and spices and slow-cooked to achieve a flavor that is simply unmatched. No need to add saffron, it & # 8217s already in the broth.

For more information about Aneto and what sets them apart, join us as we take a tour of their factory in Spain.

Matiz & # 8217 paella rice is grown is Spain and the small grains perform particularly well for paella, yielding a perfect texture and consistency.

Hue & # 8217 roasted Piquillo peppers are hand-picked in northern Spain and produced without any chemicals. They & # 8217re slow-roasted over an open wood fire and have an incredibly rich and complex flavor. I found myself popping several in my mouth while laying them out on the paella. They are so good!

You'll also need a paella pan. You can use a regular skillet but a paella pan is constructed for optimal results. Some come with dimples on the base for even heat distribution. And whatever size you choose will depend on your cooking surface and how many people you plan to feed. I used a 34 cm paella pan for this dish.

Now let & # 8217s roll up our sleeves and make some paella!

Heat some oil in the paella pan over medium heat, then add and brown the chicken pieces on both sides.

Transfer the chicken to a plate. Add the onions and garlic and cook until soft and translucent, 4-5 minutes.

Add the green beans and lima beans and cook for a couple of minutes.

Add the paella rice, stir and cook for another 3-4 minutes, adding a little more oil if needed. Add a little salt and pepper.

Position the beans the way you & # 8217d like them to appear in the final dish.

Remember the cardinal rule: DO NOT STIR.

Once the mixture begins to bubble, position the chicken pieces in the pan.

Place the artichokes around the pan.

Place some strips of piquillo peppers on top.

Place some sprigs of rosemary on top.

Remember the idea is to position everything the way you want it to appear in the finished dish.

Simmer over medium-low heat for about 20 minutes or until the rice is done, rotating the pan as needed to cook the rice towards the outside of the rim. At the end of the cooking you can increase the heat for a few minutes to further caramelize the socarrat, the crispy golden-browned bottom.

Place the paella pan on the table and let the party begin!

* THIS GIVEAWAY HAS ENDED * Congratulations to our winner, Sharla!

Be sure to also try this delicious Seafood Paella (Seafood Paella)!

Paella alla Valenciana

Cut the diced carrots into boiling water. After 5 minutes, add the peas. After another 3 minutes, add the diced donuts. After another 3 minutes, add the pre-cooked beans (click on the pictures to enlarge)

Rice preparation

The rice is boiled in 2 liters of water, with a knorr cube of vegetables and the 2 gr. of saffron for 12 minutes. Then it is strained, but we also keep the water

Seafood preparation

Cut the onion into small pieces and fry in a little olive oil. When it turns golden, add the sliced ​​squid, the cut octopus & icircn 4 and the sliced ​​cuttlefish. After 4 minutes, while stirring, add a glass of white wine. Then add the tomato sauce, salt and a little ground pepper (chili peppers), then add shrimp and leave on the fire for another 3 minutes.

In another large pan, place the already cooked rice, together with the vegetables prepared beforehand. Stir gently, gradually adding the water used to scald the rice for 4 minutes. Then add the seafood, then add the mussels and clams. After 2 minutes, add a little parsley, then add the icircn plate.

Paella Valenciana

I also published a paella recipe some time ago, the mixed one. In the following I will present you the recipe from the Valencian paella, the one from which everything started :). Each country has a dish specific to a region, after which other regions adopt it and adapt the specifics of the area.

Paella is actually the name of that pan in which this rice dish is made, it comes from the Latin pallela and implicitly, the Romanians were the ones who brought this pan with them to the Iberian Peninsula. Time passed, the Moors / Moors came, they expanded the crops from the local agriculture, among which the rice cultivation in the Albofera region near the capital Valencia.

It took years until the conquering kings, for health reasons, forbade the cultivation of rice near the cities, due to irrigation canals and diseases caused by swampy waters, remaining strictly in the area mentioned above, suitable due to the morphological specifications of the soil.

The first attestation of this dish, the main course, dates from around the fifteenth century, but the first attestation of the recipe that resembles what I will describe below is from the end of the eighteenth century.

Valencia was a region poor in raising farm animals such as cows, pigs, etc., limited to birds and game, especially rabbits. In fact, the name of the country on the peninsula in Old Latin means "Rabbit Country".

In the beginning, rice was consumed by the poorer peasants, who could not afford the wealth of wealth, using for this game meat-rabbit and water rat-snails, chickens and eels, a fish quite common in those days. Later, chicken and rabbit meat remained the local specifics. Although there are opinions that the snail should have remained with the name of Valencian paella.

The vegetables used also went through different variants until it came to the already established use: red bell peppers, flat green beans, tomatoes, carob - a variety of white, flat beans with large beans - garlic and parsley.

There are other options that use boiled chickpeas, green peas and artichokes. It depends on the taste now and the local color. In fact, throughout the province the way to prepare it differs from village to village. No sense in telling you now - I don't wanna ruin the suprise. vines!

So, if you are on holiday in these lands and you will see the announcement of a "Paella de sarmiento" restaurant, do not hesitate, because any variant you choose will have a perfect taste! Or you can try it at your homes.

Another characteristic of this colorful pilaf, as it was called by the Empress of Japan in the sixteenth century, is the exact proportion of liquids - soup or water, oil - and solids - rice. an old woman taught me that a good paella comes out if I put a measure of oil, 3 of rice and 9 of water / soup.

This rule is valid for authentic Valencia, where the rice cooks a little. The one from Alicante, although it uses the same basic ingredients, has a different technique in which only water is used - the meat and vegetables are cooked in turn, without rice, water is added to the points of the pan handles, it boils again when it starts to Boil the rice in the shape of a cross, stirring the pan to disperse the rice.

Because there are other recipes that present this dish and I made some comments I want to specify that the rice used is the one with round grain, the bomb is called here. Wide grain rice is more delicate, it will not absorb all the liquid and will have a tendency to pass, to become dusty.

Even if it seems to you that at the time of cooking it stuck to the bottom of the pan, nothing happens. That burn is very appreciated - he says shocked - and it is also said that a paella without shock is not good !! If you observe the amounts of solid / liquid and the cooking time it will not stick and it will come out properly: a boiled rice but which is not sticky like a paste!

But let's not procrastinate so much that maybe you will pass the appetite with so much history and explanations.

Once everything is ready for you, ladies and gentlemen - you must have everything at hand. - put the pan on the fire, adjust it to be well centered, heat the oil so that it is well heated fry the pieces of meat together, after salting them a little beforehand.

When the meat is fried - not necessarily dry, just enough to catch a crust even if it is more raw in the middle - reserve the meat on a plate and harden the slices of bell pepper a little, in order to remain strong but oily.

Remove the bell pepper with the meat, especially not over the fish and add the green beans, thawed or fresh, the carob or green peas. Wave them a little to get a color, give them to the edge of the pan and put in the middle the peeled and chopped tomato.

Chew a little enough to change color from the heat and quickly add the crushed garlic and chopped parsley or a tablespoon of mince. Now you have to move fast, otherwise the garlic will burn and we don't want to have a bitter taste!

So, leave the garlic for about half a minute and quickly put it over the saffron. Chew quickly and toss the rice over, chewing to get a uniform color and soak in fat.

Leave for about 2-3 minutes, they are enough, then pour the soup right in the middle of the pan. If you have chicken soup, you can use the same amount of hot water in which you dissolve about 1 cube of chicken concentrate or a spoonful of maggie-like granules.

Now take the pieces of meat and place them mixed over the rice. During the cooking, they will be left at the bottom and covered with rice. Turn the heat to maximum and let it boil. After about 10 minutes, arrange the slices of bell pepper over the fish, so that they come out with a little decoration

Leave for about 6-7 minutes and check the rice grain. The outer layer must already be penetrated and the middle is still hard and white, but only a point. You also need to have some liquid in the pan, about the level of the rice. Then turn off the heat and cover with aluminum foil, baking paper or even a newspaper and put a towel on top.

Leave it like this until the rice absorbs all the liquid - I use the same procedure successfully for pilaf and I never fail, my round rice grain comes out, whole, boiled but also non-sticky, because the starch has not been released.

Then you can put the pan on the table and eat directly from it, in case there are only 2 people or serve on a plate as much as your appetite or hunger =))

I apologize if I bored you with the description but I did a lot and not just for 2 people :) and I know from experience what a well-made paella means. And so you understand why she is so praised. Sper sa revin curand cu un alt gen de orez in tigaia asta, doar cu fructe de mare si peste, arroz a banda.
Se poate servi cu un sfert de lamaie stoarsa in farfuria de servire, orezul fiind considerat un pic inecacios.
Daca nu aveti tigaia prezentata puteti folosi o tigaie normala mai lata sau chiar o tava de cuptor rotunda din aluminiu, asemanatoare celor de la vechile cuptoare turcesti rotunde.

Paella este o mancare tipic spaniola, ce a pornit in varianta originala din regiunea Valenciei. Sunt cunoscute o multime de variatiuni ale acestui preparat culinar, dar reteta originala este cu creveti. Daca ajungeti in Spania si doriti sa serviti paella, este recomandat sa incepeti ori cu cea cu creveti, ori cu cea cu pui, dar niciodata sa nu incercati pentru prima data o paella amestecata cu fructe de mare si carne de pui sau porc.

Puneti sofranul sa se inmoaie in 4 linguri de apa calduta. Spalati bine orezul si scurgeti-l. Incingeti uleiul de masline intr-o tigaie marem adaugati ceapa si ardeii taiati julien. Caliti timp de 5 minute. Adaugati orezul si turnati peste 1l de apa clocotita, puneti sofranul si amestecati. Acoperiti cu un capac si lasati sa fiarba la foc mic pana cand orezul este aproape gata. Amestecati din cand in cand ca sa nu se prinda de fundul tigaii. Mai completati cu apa daca scade prea mult.

Adaugati vinul si crevetii curatati si midiile si lasati sa mai fiarba acoperit inca 5-7 minute. Adaugati mazarea verde (daca este cruda trebuie fiarta putin inainte) si ornati cu verdeata.

Paella cu pui în stil spaniol

Paella cu pui în stil spaniol. Paella este un preparat tradițional specific Spaniei pe bază de orez și carne, fie de pui, iepure, fructe de mare sau chorizo. Am ales să fac astăzi o paella cu pui care se prepară foarte ușor și pe care v-o propun și vouă!

Ingrediente paella cu pui în stil spaniol:

  • 8 aripioare de pui-650 g
  • 125 g orez bob lung
  • 2 ardei capia-240 g
  • 1 ceapă- 125 g
  • 4 caței usturoi
  • 1 roșie-185 g
  • 80 g mazăre
  • 80 g fasole galbenă (sau 50 grame boabe fasole roșie sau albă)
  • 5 linguri ulei de măsline
  • o jumătate de pliculeț șofran pur (0,6 g)
  • 1 lămâie
  • salt and pepper
  • 2 lingurițe de boia dulce
  • pătrunjel.

Preparare paella cu pui în stil spaniol:

Spălăm aripile sub un jet de apă rece și le tăiem pe jumătate.Le condimentăm cu sare, piper, boia și 2 căței de usturoi tăiat mărunt.Într-o tigaie punem carnea la prăjit la foc mic cu 2 linguri de ulei de măsline pentru aproximativ 20 minute.Între timp, tăiem ardeiul, ceapa fideluță și roșiile cubulețe.

Această prezentare necesită JavaScript.

În tigaia de paella punem la încins 3 linguri de ulei de măsline și călim ceapa 3 minute. Adăugăm ardeiul și lăsăm aproximativ 7 minute până când acestea devin moi.Când puiul este gata îl așezăm în tigaia de paella lângă ceapă și ardei.Apoi punem fasolea galbenă, mazărea, roșia cubulețe, apa (550 ml ) și le lăsăm la fiert 3 minute, apoi adăugăm orezul.După 2 minute adăugăm șofranul, cei 2 căței de usturoi, sare și puțin piper și o lăsăm la fiert la foc mic până scade apa. Orezul nu trebuie fiert ca la pilaf-acesta trebuie să rămână întreg.Tăiem lămâia bucăți și o punem în paella.

Spălăm pătrunjelul, îl tăiem mărunt și îl presărăm peste paella.

Complexitate Timp de preparare Nr. porții
average 1 oră și 15 minute
4-6 porții

Good appetite!

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Video: Valencia, Spain in 4K (January 2022).