![]() When therice has absorbed a good amount of liquid but still has a soupy appearance add the mussels or clams. Now the rice should be level and you will not need to stir from this point on. Bring to a boil while scraping the bottom of pan. Add the rice, stirring until well coated with oil. ![]() Next add garlic and onions and saute until translucent. Heat paella pan over medium heat, add olive oil and fry chicken until it begins to brown. Crush saffron and add it to stock or a little bit of white wine. ⅛ cup grated tomato (cut in half, grate and discard the skin) per personĢ-4 small clams and/or mussels per personĬooked white Spanish beans such as alubias de la granja or judion ½ teaspoon Spanish sweet pimenton (paprika) per person ½ to 1 soft chorizo, such as Bilbao or Palacios, per person This is only one recipe, use your imagination and the ingredients at hand, varying the ingredients can makePaella an everyday dish: ½ cup uncooked Valencian Rice per person or 1/3 cup if using Bombaĥ threads saffron per person dissolved in a little white wineĤ tablespoons, or more, olive oil, to cover bottom of panġ piece of chicken, such as a thigh, per person Anything from fresh garden produce to holiday left-overs can inspire a cook to create an original version of this one-dish feast! The dish was named after the pan it is cooked in, a Paellera, which is also used for a variety of rice dishes, such as arroz negro, as well as the Spanish pasta dish: fideua. Paella ingredients vary from place to place, and time to time, depending on local traditions and the ingredients available. There is no right or wrong recipe, only the recipe that pleases you. ![]() Now, paella is almost always associated with seafood, chicken and vegetables. Originally paella was a dish made in Valencia using chicken, rabbit, snails and three kinds of fresh beans.
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