Recommendation to Cooking 5-Star Paella
Hoping to dine Paella a top restaurant's, but for some reasons are not able to go to restaurants. This site gonna guide you with clear procedures on preparing a Paella like a famous chef made.
We hope you got benefit from reading it, now let's go back to paella recipe. To make paella you only need 13 ingredients and 5 steps. Here is how you cook it.
To make an unforgettable Paella, here are the materials needed:
- Provide 600 grams of rice (short grain).
- Take of Half a chicken in pieces.
- Get 2 of artichokes.
- Get 2 of medium-sized red peppers.
- Provide 2 of ripe tomatoes.
- Use of Black pepper.
- You need of Garlic.
- Take of Parsley.
- Get 1 of strand of saffron.
- Provide of Olive oil (one glass, about 250ml).
- Provide 1/2 of lemon.
- Take 1 of sprig each of rosemary and thyme.
- Use of Salt.
After readying the components, now you are ready to cook your 5-star Paella by following the instructions on this section:
- 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..
- Cut the artichokes and red pepper and fry them..
- 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 haven't got a grinder, use Colorante which you'll find in the spice and herbs racks in supermarkets) and salt..
- 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)..
- After washing and drying the paella pan, wipe it with a piece of kitchen roll and olive oil. This stops the pan from rusting..
It's named for the wide, shallow pan it's cooked in, but I cook mine on the stovetop with delicious results. Owing to the history of paella as a peasant field dish, the classic recipe is full of meats like chicken, rabbit, eel, and even snails! Luckily for us, the most famous version is the seafood paella. Seafood paella became popular on the sunny beaches of Valencia and Barcelona. This is my mom's favorite dish.
Recipe : Paella
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