Recipe: Perfect Paella

Recipe: Perfect 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 12 ingredients and 19 steps. Here is how you cook it.

Ingredients of Paella

1. It’s 375 grams of chicken.

2. Prepare 250 grams of rabbit.

3. You need 400 grams of rice with high amount of starch.

4. You need 250 grams of French green beans, clean and chopped in 2 cm. pieces.

5. Prepare 150 grams of artichokes, clean and cut into quarters.

6. You need 100 grams of grated tomato.

7. Prepare 2 clove of garlic.

8. You need 2 liter of water.

9. Prepare 10 of strands of saffron.

10. It’s 1 of enough olive oil.

11. Prepare 1 of enough salt.

12. You need 1 of strips of roasted red pepper, for garnish.

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.

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

Paella step by step

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 its raw..

5. Add the artichokes and saute all. Add some salt again..

6. Add the chopped garlic. Be careful it doesnt 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. Dont 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 dont 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..

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

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

Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries.

To round out this meal, choose a good Spanish red wine from the Rioja region, a crusty baguette, and a light salad.

This is my mom's favorite dish.