Recipe: Tasty Paella

Paella. Paella 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. Паэлья с морепродуктами (Paella Marinera).

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 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. This seafood paella from Valencia in Spain, called paella de marisco, is full of fresh seafood - squid This video shows you how to make an authentic Spanish paella, including secrets that yield perfect. You can cook Paella using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Paella

1. It's 600 grams of rice (short grain).
2. It's of Half a chicken in pieces.
3. Prepare 2 of artichokes.
4. You need 2 of medium-sized red peppers.
5. You need 2 of ripe tomatoes.
6. Prepare of Black pepper.
7. It's of Garlic.
8. You need of Parsley.
9. It's 1 of strand of saffron.
10. It's of Olive oil (one glass, about 250ml).
11. You need 1/2 of lemon.
12. Prepare 1 of sprig each of rosemary and thyme.
13. You need of Salt.

Types of paella include, Valencian paella, vegetable paella (Spanish: paella de verduras), seafood paella (Spanish: paella de mariscos), and mixed paella (Spanish: paella mixta), among many others. Paella is a traditional Spanish dish made by cooking Calasparra rice with saffron, stock and a Take your pick of our easy paella recipes - from chicken and chorizo paella, to seafood or vegetarian paella. Borrowed from Spanish paella, from Catalan paella ("pot; pan"), from Old French paelle, from Latin patella ("plate, small pan"). Doublet of patella and possibly pail. (UK) IPA(key): /paɪˈ(j)ɛlə/, /pɑːˈɛ.(j)ə/. (US) IPA(key): /pɑːˈeɪ.(j)ə/, /paɪˈ(j)eɪ.(j)ə/. paella (countable and uncountable, plural paellas).

Paella instructions

1. 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..
2. Cut the artichokes and red pepper and fry them..
3. 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..
4. 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)..
5. After washing and drying the paella pan, wipe it with a piece of kitchen roll and olive oil. This stops the pan from rusting..

Paella a la marinera (aka paella de mariscos): Another coastal version. Paella mixta: mixed meat and seafood. Fideuàis: a Paella that uses pasta instead of rice. For millions of holiday makers, the high pound does mean cheaper margaritas and paellas. A classic Spanish paella recipe for you to cook at home.

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