Paella Recipe

The Spanish paella is a special pan (paelliera), a popular dish that is cooked in the region of Valencia, of whose ingredient base is rice.

paella recipe

The simplest and most ancient recipe, which now no one knows, prepared with green beans and snails, collected in the same wetlands. Nowadays, there are a hundred ways to prepare the paella, from family restaurants to the rich folk. We cook all the ingredients separately (except rice) and then come together, mix with the rice, dampened by an equal weight of broth, in which has been dissolved saffron stamens (the Spanish is much less scented then the Italian one), the whole is brought to a boil on the stove and then put into the oven for 5 minutes and 10 minutes without cover. Serve hot, freshly baked.

The ingredients for paella are familiar piccolos chicken, cooked in a pan with peas, chorizo ​​(Neapolitan spicy sausage), wheels of squid cooked with olive oil, garlic and a little white wine, clams and mussels, slices of red pepper and yellow to decorate. Other possible additions: among the plants, in addition to peas, you can use artichoke hearts, carrot wheels, chopped green beans, sautéed zucchini and eggplant. You can choose meat – stew of pork, lamb, lamb offal rabbit into pieces, slices of ham, fish, those with firm flesh, cooked nuts in sauce, as well as shrimp, prawns, lobster or lobster medallions, pieces of lobster claws, rooks anguilla snails and of course in memory of the oldest paella.

paella recipe
A familiar version of paella, made with rice, seafood and peas.The presence of the chicken is constant even in the original recipe.

A paella can be a good opportunity to use the leftovers from the fridge, those roasted meat, boiled or stewed, those fish, meats, cheeses and vegetables as well. Combine a few tablespoons of sweet peas, fresh, frozen or canned. All this will be cut into small pieces and then will join a quantity of rice (the type resistant to cooking) already toasted in a tablespoon of oil, where it will be made a prior sauté with  two cloves of garlic (which are thrown) and plenty of chopped onion. It bathes the mixture with the broth, even a nut (300 g of rice for 1 / 2 liter of broth). Boil gently for 2 minutes on the stove and then you move the pan to the oven for 5 minutes and 10 minutes without cover. For the pleasure, you can color the broth with saffron and tomato sauce, but this variant is not considered legitimate by all.

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