Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, paella. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Paella is a typical Spanish recipe and is traditionally cooked in a "paellera" - a round flat pan with two In many Spanish villages, especially in coastal areas, they use a giant paellera to cook a paella on. Паэлья с морепродуктами (Paella Marinera). Паэлья с морепродуктами (Paella de Marisco). Автор: Masha Potashova. Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. This seafood paella from Valencia in Spain, called paella de marisco, is full of fresh seafood - squid, mussels, crayfish, prawns and clams.
Paella is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Paella is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook paella using 19 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Paella:
- Prepare 250 g rice short grain (such as calasparra or arborio) / 9 oz.
- Prepare 1 litre fish stock / 34 oz.
- Prepare 150 g chicken thigh meat (cooked and cubed) / 5 oz.
- Take 150 g shrimp prawn / (cooked shell on) / 5 oz.
- Get 100 g calamari rings (cooked) / 3½ oz.
- Get 100 g mussels (cooked) / 3½ oz.
- Prepare 100 g white fish (cubed) / 3½ oz.
- Take 175 g onion (chopped) / 6 oz.
- Take 100 g peppers mixed (seeded and cubed) / 3½ oz.
- Get 100 g fava broad beans frozen / (shelled) / 3½ oz.
- Take 200 g tomatoes (flesh only chopped) / 7 oz.
- Prepare 2 teaspoons garlic powder
- Make ready ½ teaspoon parsley flat leaf parsley dried or a chopped leaves handful
- Take ½ teaspoon black pepper ground
- Take 1 teaspoon paprika
- Take 1 pinch saffron threads
- Get 1 wedges lemon cut into
- Make ready Olive oil flavor “Spray2Cook” (a word used
- Make ready describe any low-cal. non-stick cook’s oil spray)
See more ideas about Paella, Paella recipe, Recipes. Paella, the essence of Spanish cuisine. I grew up eating paella every sunday with my family, and it´s a very special dish, it brings everyone together to the table and always creates beautiful memories. Paella a la marinera (aka paella de mariscos): Another coastal version.
Instructions to make Paella:
- Remove the heads and shell from the shrimp and crush. Spray well with Spray2Cook and then coat with the garlic powder and pepper. Put the mix in a pan on high and stir-fry for 2 minutes. Add the stock, bring to the boil and simmer gently.
- Boil a pan of salted water. When boiling vigorously blanch the fava beans one tablespoon at a time for 1 minute and set aside to cool. Each batch should be blanched and removed with a slotted spoon whilst shelling the beans that were done in the previous batch. Squeeze the outer skin off and put the shelled beans in a bowl. This is a fiddly job and can be done in advance.
- Soak the saffron in a tablespoon or so of boiling water.
- To Skin The Tomatoes: Place in boiling water for 1 minute. Remove the tomatoes and the skin should peel off easily. Cut the tomato in half and de-seed keeping only the flesh. Continue until enough flesh has been harvested to make up the weight required. Chop and set aside.
- Spray a wide thin-based pan with Spray2Cook and put on medium heat until the Spray2Cook is bubbling. Fry the fish cubes for 4 minutes turning regularly – remove and set aside.
- Whilst the fish is cooking microwave the onion and peppers for 2 minutes. Add to the pan when the fish comes out and re-spray with Spray2Cook.
- After reheating the pan add the tomatoes, fava and paprika.
- When the tomatoes are bubbling add the rice together with the saffron and soaking liquid and stir to mix with other ingredients to form a single layer of even thickness across the pan. Add half the stock through a strainer. Simmer vigorously for 10 minutes.
- Press the fish, seafood and chicken randomly into the surface of the rice without disturbing it more than necessary.
- Add more strained stock ladle by ladle as needed – there should be more than is needed. After 8 minutes if the pan is just moist remove from the heat. Cover the pan in foil and set aside for 10 minutes before serving garnished with the parsley and lemon wedges.
Paella mixta: mixed meat and seafood. Fideuàis: a Paella that uses pasta instead of rice. Chef John pares down classic paella and focuses on technique with his recipe for the famous Spanish dish of saffron rice with chorizo and shrimp. Heat oil in a paella pan over medium-high heat. Borrowed from Spanish paella, from Catalan paella ("pot; pan"), from Old French paelle, from Latin patella ("plate, small pan").
So that’s going to wrap this up with this special food paella recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
