How to Cook Appetizing Paella!

Paella!. Browse Our Collection Of Paella Recipes & More. Stir in garlic, red pepper flakes, and rice. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest.

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. 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). You can cook Paella! using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Paella!

1. Prepare 250 grams of Paella rice - dry weight.
2. Prepare 2 of Boneless chicken thighs.
3. Prepare 400 grams of Fresh live mussels.
4. You need 1 small of chorizo sausage.
5. You need 2 clove of Garlic.
6. It's 1 of Handful garden peas.
7. You need 1 of Yellow or red pepper.
8. You need 3 of Shallots.
9. Prepare 1 of Glass red wine.
10. You need 1 pinch of Saffron.
11. Prepare 1/2 tsp of Dried mixed herbs.
12. It's 1/2 tsp of Smoked paprika.
13. Prepare 1/2 small of tin tomato puree.
14. You need 750 ml of Chicken stock.
15. You need 2 of 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.

Paella! step by step

1. 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..
2. 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..
3. 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..
4. 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. Paella was the food of farm workers who cooked dishes of rice over wood fires, embellished with whatever ingredients they could find. 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!

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