Paella, the dish of Spanish rice, is a recipe for international fame. It 'also very versatile, so many variations that are constantly up to two key ingredients: rice and saffron. In addition to this, can this court really a lot of ingredients. The rice can be of any type. I buy the medium or long grain, which can be found at any grocery store, and cuts a fine paella.
Saffron is another matter. I remember an invitation to aPaella cookout in California, many years ago. Our guests have an external recorder, the typical pan and a wide selection of "yummy" Add the prepared ingredients. When you cook, they started to pull a container of "Yellow # 5" food coloring and added to the pan. My husband and I just watched and said: I leave you, the real importance of saffron in the preparation of a good, true paella "It is the paella.". Saffron adds the typical yellowAdd the rice, but also adds its characteristic flavor.
I share with you my recipe for Spanish paella, traditional, handed down for generations in my family in Spain. With a little 'work of preparation at home, this recipe is ideal for a beach cookout.
Fresh Spanish Paella to Katalenas
Ingredients / tools needed for research in advance and find
You will need a plate of paella pan or clay metal surface, usually. The other two ingredients for pre-Spanish peppers are called "Paprika" and saffron. You can find both on LaTienda.com. ("La Tienda" means "business" in Spanish.) Most of the dishes of paella containing a type of meat. I use it all like chicken, beef or chorizo, but it is possible Spanish (sausage) or add a combination of both.
The ingredients and preparation is a list of chicken recipes in the first place because they are prepared in advance. If you want to skip the preparatory work on the meat, chorizo paella can be added directly to theon the beach, cut into small pieces.
Ingredients:
For the chicken:
1 kg chicken thighs a little wing 1 / 2 onion 1 / 3 green pepper 2 cloves of garlic 1 / 4 cup white wine cooking 2 teaspoons Spanish paprika (paprika) 3 tablespoons olive oil
For the paella:
2 cups rice 5 cups water 1 medium onion 1 / 2 green pepper 2 cloves of garlic 1 carrot 1 pound large shrimp, raw 1 / 2 pound scallops Little neck clams 18 3 squidFillets 2 envelopes of saffron (or two teaspoons of powder, saffron) 2 chicken bouillon cubes, Knorr 1 / 2 cup olive oil Salt
The preparation work at home
In a medium saucepan, add 4 tablespoons of olive oil and heat for a few minutes. Add chopped onions, garlic and green pepper and saute for about 10 minutes. Add the chicken and drumlet coverage. Pour a quarter cup of white cooking wine, cover and cook for 30 minutes, stirring occasionally. 3 tablespoons water and 2Teaspoon Spanish paprika (red pepper) and cook for another 10 minutes. Allow the chicken to cool in a container and refrigerate until ready to take to the beach. Clean and shell the shrimp (optional) Rinse the scallops and cut the fillets into medium pieces of squid. Add a few tablespoons of water and put in a separate container from the chicken. Refrigerate until ready to take to the beach. Mussels have sand in it, and I recommend you wash them and put them in boiling waterWater for a few seconds before opening it. What to open it, start to spoon out of the water and put it in a container with a few tablespoons of cooking water and reserve in refrigerator until ready to go to the beach. Do not discard the water used to cook the mussels. It contains flavor from the shells and will be used later, when cooking the rice. You can try it through cheesecloth or a towel to remove impurities. Refrigerator. Later, when I cook for 5 to showGlasses of water for the rice, you can use the shell to the water as a part of it. Cut the onion, peppers, garlic and carrots, cut into small pieces and reserve. Refrigerator.
Preparation (the beach)
Bring 5 cups of water (including water reserved from cooking the mussels) to a boil. 2 chicken bouillon cubes and add the saffron water. While water heats, place the paella dish on the stove and add half cup of olive oil. When the oil is hot, pour in the sectionVegetables, stirring occasionally and cook until the onions are transparent. Add the cooked chicken, with all the sauce and vegetables. Stir as it starts to overheat. Then add the raw fish (the mixture of Shimp, scallops and squid) and stir often while cooking. At this point, the flavor of fish, chicken and vegetables prepared to fire people. Pour about 10 minutes, keeping the rice over medium heat. Stir until all the grains aroundSprinkle with the juice of other ingredients, just a few minutes. Then add the boiling water near (with saffron and chicken stock cubes melt). Mix all the ingredients for 5 minutes. Reduce heat. Season with salt and place the mussels in the paella. Simmer over low heat until water is absorbed and rice is tender, about 20 minutes.
Good luck and bon appetit!
