How to Cook Appetizing Paella

How to Cook Appetizing Paella Delicious, fresh and tasty.

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.

Paella is a Spanish dish traditionally made with rice, saffron, a variety of meat and shellfish, garlic, onions, peas, tomatoes and other vegetables.

It's named for the wide, shallow pan it's cooked in, but I cook mine on the stovetop with delicious results.

Paella (/ p aɪ ˈ ɛ l ə / py-EL-ə, Valencian: , Spanish: ) is a Spanish rice dish originally from Valencia.

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. It’s 2 of medium-sized red peppers.

5. It’s 2 of ripe tomatoes.

6. Prepare of Black pepper.

7. It’s of Garlic.

8. It’s of Parsley.

9. It’s 1 of strand of saffron.

10. Prepare of Olive oil (one glass, about 250ml).

11. Prepare 1/2 of lemon.

12. Prepare 1 of sprig each of rosemary and thyme.

13. You need of Salt.

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.

Heat the olive oil in the paella pan on the prepared grill.

Paella step by step

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 havent 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..

Once the olive oil shimmers, add the chicken and cook until.

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

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!

Luckily for us, the most famous version is the seafood paella.

Seafood paella became popular on the sunny beaches of Valencia and Barcelona.