Recipe of Paella in 21 Minutes for Young Wife

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, paella. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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. Паэлья с морепродуктами (Paella Marinera). Паэлья с морепродуктами (Paella de Marisco). Автор: Masha Potashova. Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. Paella is, without a doubt, the indisputable queen of all dining in Spain, since it is one of the dishes that, while not As happens with many other recipes, both Spanish and international, paella, while a.

Paella is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Paella is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have paella using 12 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make Paella:

1. Make ready 375 grams chicken
2. Prepare 250 grams rabbit
3. Prepare 400 grams rice with high amount of starch
4. Make ready 250 grams French green beans, clean and chopped in 2 cm. pieces
5. Prepare 150 grams artichokes, clean and cut into quarters
6. Take 100 grams grated tomato
7. Get 2 clove garlic
8. Get 2 liter water
9. Prepare 10 strands of saffron
10. Make ready 1 enough olive oil
11. Make ready 1 enough salt
12. Make ready 1 strips of roasted red pepper, for garnish

This classic Spanish rice dish usually contains seafood, but we also have meat, veggie and mixed versions. Paella, the essence of Spanish cuisine. 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. 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.

Steps to make Paella:

1. Chop the chicken and the rabbit. Add some salt.
2. Pour the oil in the pan and heat it.
3. When the oil is hot, saute the meat until it gets a bit brown.
4. Add the French green beans. In this point you can add the red pepper if it's raw.
5. Add the artichokes and saute all. Add some salt again.
6. Add the chopped garlic. Be careful it doesn't get burnt.
7. Add the grated tomato, stir it and saute until it is almost evaporated.
8. Wrap the saffron in foil and place it very close to the fire for 10 seconds.
9. Add the water to the paella.
10. Give high heat to the paella until it boils. Then give medium heat to the paella until all ingredients are cooked (from 30 to 45 minutes). It depends mostly on the tenderness of the meat.
11. Taste the paella and rectify the salt if needed. Add the saffron.
12. Reserve some broth for later, like 1/2 liter.
13. Increase the intensity of the heat and add the rice.
14. Spread the rice on the pan so that it is well distributed. Don't stir or touch it since this moment.
15. Maintain high heat for 10 minutes.
16. Gradually lower the heat for 10 minutes. If you need some broth, add it from the one you reserved before. If you don't have broth, add some water with a pinch of salt.
17. Take the paella out of the heat and let it rest for 5 minutes.
18. If the rice needs a bit more cook, cover it with foil while it is resting.
19. Now you can eat it.

See more ideas about Paella, Paella recipe, Recipes. Many paellas feature various meats and seafoods, but vegetarian paella can be a revelation. This version is fully loaded with a rainbow of seasonal vegetables cooked into a saffron and. Paella a la marinera (aka paella de mariscos): Another coastal version. Paella mixta: mixed meat and seafood.

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