Recipe: Perfect Paella

Paella. 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.

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). For a better version of this recipe try searching for Jambalaya, and for authentic Paella, look for a recipe with seafood and saffron. You can cook Paella using 10 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Paella

1. It's 1 tablespoon of virgin olive oil.
2. It's 50 gr of green beans.
3. It's 50 gr of onion.
4. It's 1 of diced fresh tomato.
5. Prepare 70 gr of red peper.
6. Prepare 250 gr of chicken.
7. You need 250 gr of rice.
8. Prepare 1/2 tsp of smoked paprika.
9. You need 1/2 tsp of paella coloring powder (optional).
10. Prepare of Chicken stock.

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.

Paella instructions

1. Slice onions and soft them in olive oil.
2. Once onions are soft, add the green beans.
3. Add the chopped tomato.
4. Add the chicken and fry until done in the outside..
5. Add the paprika and stir..
6. Preheat chicken stock and then add it until cover.
7. Add the rice and optionally add some paella coloring powder.
8. Add some red peppers and let it boil slowly for 15-20 minutes.
9. Once the stock is consumed, take the pan out of the hob and cover it with a cloth for 3-4 minutes before serving..
10. Enjoy!.

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! Add chorizo and cook until crisp, then remove from skillet.

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