Paella. Паэлья с морепродуктами (Paella Marinera). Паэлья с морепродуктами (Paella de Marisco). Автор: Masha Potashova. Paellas Velarte - Elaboración auténtica paella valenciana hecha a leña. Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries.
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.
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.
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You can have Paella using 18 ingredients and 10 steps. Here is how you cook it.
Ingredients of Paella
- It's 1/2 of whole chicken. And/or extra chicken bones chopped in chunks.
- You need of |- you can just use chicken breast in bite size pieces.
- Prepare 1/2 of Por shoulder in bite size chunks with fat from top seperated.
- It's of Olive oil.
- You need 3 Cloves of diced garlic.
- Prepare 2 of onions diced.
- Prepare 1/4 cup of Peas (optional - whatever kind you can get easily).
- It's 1 handful of (or 1/4 cup) Green beans cut in half or thirds.
- It's 3 of diced plum tomatoes.
- Prepare 1 of small handful (or 1/4 cup) chopped parsley.
- Prepare of Water.
- Prepare 1 of dessert spoon fresh lemon juice.
- You need 1/2 teaspoon of saffron or 1 dessert spoon Safflower.
- You need 1 of fire-roasted red bell pepper sliced.
- Prepare 1 of dessert spoon smoked paprika.
- You need 1 of bayleaf.
- It's 1-2 of lemon wedges.
- You need 1 cup of rice (roughly - the type won't make a big difference).
Paella is a traditional dish of Spain. Its home is Valencia, but variations exist in the different Spanish Traditionally, the paella is cooked out of doors, over a wood fire. To make a paella, first sauté meats. This paella recipe is easy and delicious.
Paella instructions
- Add olive oil to a paella dish (or a wider than shallow pan) and get hot..
- Add the onions and caramelise them. I like to add a tiny bit of water to prevent them from burning. If you don't like caramelised onions, add them in the next step..
- Add the meats and pork fat (and extra bones if you have them) to the pan and let it cook for a few minutes. Then add garlic and remove the meat once they get a bit of colour in the outside (leave the bones in).
- Add the peas, beans and tomatoes. Cook for a further couple minutes before adding the paprika, saffron/Safflower, lemon juice and bay leaf. Mix together and cook for another minute.
- Add water until it's 3/4 way up the dish. Mix together..
- Let the water come to a boil and then turn the heat down, leaving it to simmer for 45 minutes. Check on it every now and again. Add more water if it's looking low..
- Add the meats back in and simmer for a further 15 minutes. After the 15 minutes remove any extra bones and fat and the bayleaf..
- Turn the heat back onto full and add the red peppers, parsley and rice. Mix it all together.
- Let it cook until the rice is fully done and almost all of the water is fully soaked up.(trying to avoid mixing or moving anything in the dish).
- Serve on the table still on the dish and add the lemon wedge/s, some additional chopped parsley and (only if you used Safflower) Safflower for garnish. Serve..
Find more dinner inspiration at BBC Good Food. 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"). For millions of holiday makers, the high pound does mean cheaper margaritas and paellas.
