Recipe: Appetizing Paella LaTienda

Recipe: Appetizing Paella LaTienda Delicious, fresh and tasty.

Paella LaTienda. Paella de Marisco is a summer favorite in Spain for good reason - paella is the perfect base for whatever's tantalizingly fresh from the sea. It's one of our absolute favorites - both for the stunning presentation and the delicious, coastal flavor. If you have an opportunity to cook your paella outside over a wood fire, do it!

The rice came out tender and moist.

Must be the La Tienda rice as earlier attempts with other rice produced uncooked rice with this open pan method.

I will continue to get my paella rice from La Tienda.

You can cook Paella LaTienda using 17 ingredients and 12 steps. Here is how you cook that.

Ingredients of Paella LaTienda

1. Prepare 4 of seafood bouillon.

2. It’s 1 tsp of saffron, crushed.

3. It’s 2 tsp of smoked paprika.

4. Prepare 1 of onion, chopped.

5. You need 1 of red bell pepper,chopped.

6. Prepare 1/2 cup of parsley, chopped.

7. You need 1 of tomato, chopped.

8. Prepare 8 of piquillo peppers, sliced.

9. Prepare 6 of garlic cloves, chopped.

10. You need 4 of chicken legs or thighs (optional).

11. Prepare 1 lb of shrimp, peeled.

12. You need 1 lb of mussels or clams.

13. It’s 1 lb of spanish cooklng chorizo.

14. It’s 8 tbsp of extra virgin olive oil.

15. It’s 1 of sea salt & pepper.

16. Prepare 2 cup of bomba or calasparra rice.

17. Prepare 8 cup of water (6 cups for calasparra rice).

Paella is Spain's most famous meal, and for good reason!

This festive rice dish is great for parties and family gatherings.

Surprisingly simple to make, the presentation on the table is always impressive, served right in its iconic pan.

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Paella LaTienda instructions

1. preheat oven to 400. put water on medium in saucepan. add bouillon and shrimp shells.

2. chop chicken into small pieces, season with salt & pepper. cut chorizo into 1/2 inch pieces.

3. in the paella pan, brown the chicken & chorizo in 2 tbsp olive oil. remove.

4. add onoin, bell pepper, tomato, & garlic to the pan. cook 5 minutes at med-high heat, stirring.

5. add the rice,parsley, paprika, saffron, and the rest of the oil to the pan..

6. coat the rice with olive oil and cook for 5 minutes, stirring constantly..

7. strain the broth from rhe saucepan and pour most of it into the paella pan, reserving about 2 cups. bring paella to a boil..

8. let simmer for about 20 minutes, stirring until rice is mostly cooked. add more broth as necessary. rice should have some liquid remaining. add salt & pepper to taste..

9. bury the chicken, chorizo, shrimp, and mussels in the rice.

10. scatter the piquillo peppers on top..

11. place uncovered in oven for 20 to 30 minutes.

12. cook until rice is done to your taste. serve with lemon slices..

Paella originated when the Moors brought a strange white grain called rice to Valencia.

Valencians garnished it with vegetables, snails, and rabbit and the original paella was born, quickly becoming food for field workers.

Now open for lunch and dinner Tuesday through Saturday!

La Tienda Tapas Bar showcases the gourmet foods and wines of Spain, led by executive chef, Greg Mincher.

Our menu features authentic Tapas, made to order Paella, and our famous house Sangria.