Recipe: Tasty Paella

Recipe: Tasty Paella Delicious, fresh and tasty.

Paella. 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). Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. ADD YOUR REVIEW. Паэлья с морепродуктами (Paella de Marisco). Автор: Masha Potashova.

This famous saffron infused rice dish is a traditional Spanish recipe that comes fully loaded If you've always wanted to but been too afraid to try Paella, I can assure you - there is no reason to be.

Where does Paella, one of the most famous Spanish foods come from?

Everyone who hears of Paella (read: pa-eh-a). automatically says that it is from Spain.

You can have Paella using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Paella

1. Prepare 600 grams of rice (short grain).

2. Prepare of Half a chicken in pieces.

3. You need 2 of artichokes.

4. You need 2 of medium-sized red peppers.

5. It’s 2 of ripe tomatoes.

6. Prepare of Black pepper.

7. Prepare of Garlic.

8. You need of Parsley.

9. Prepare 1 of strand of saffron.

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

11. It’s 1/2 of lemon.

12. You need 1 of sprig each of rosemary and thyme.

13. You need of Salt.

That answer would only be half right for a real gastronomy expert.

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.

Serve up a fragrant paella to feed a crowd.

Serve up a fragrant paella to feed a crowd.

Paella instructions

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..

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.