Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, spanish paella. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Recipe of the authentic Valencian paella. Amadeo Faus from his restaurant in Gandia shows us the traditional recipe of Valencian paella. The Spanish paella recipe is the most typical Tapas dish! Discover how to cook this delicious rice dish originated in Valencia (eastern Spain) with easy directions and get this famous recipe from Spain!
Spanish Paella is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Spanish Paella is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have spanish paella using 21 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Spanish Paella:
- Make ready 8 chicken thighs (small-medium)
- Make ready 2 tsp dry thyme
- Take 2 tsp paprika
- Prepare 1 tsp salt
- Prepare 1 tsp ground pepper
- Make ready 5 tbs olive oil
- Make ready 1 lb Spanish chorizo sausage
- Prepare 1 red onion (large), chopped
- Prepare 1 red bell pepper, seeded, cut into 1” pieces
- Take 4 garlic cloves, crushed
- Prepare 1 can (16 oz.) crushed tomatoes, drained
- Prepare 1/2 tsp coriander powder
- Take 2 cups Spanish rice, short-medium grain
- Get 1 tsp saffron threads (it’s expensive, but key!)
- Get 3 1/2 cups chicken stock (warm)
- Prepare 16 raw medium shrimp, peeled with tails on
- Get 10 oz. firm fish fillet, sliced into 1” pieces
- Make ready 12 mussels or small-medium clams, cleaned
- Get 1 cup sweet peas (frozen), thawed @ room temp
- Prepare 1/2 cup fresh parsley, coarsely chopped
- Prepare 2 lemons, (1 for juice, 1 for garnish for the plates)
It originated in the fields of a. Paella is a traditional dish of Spain. Its home is Valencia, but variations exist in the different Spanish provinces. Traditionally, the paella is cooked out of doors, over a wood fire.
Steps to make Spanish Paella:
- Plate chicken thighs and sprinkle thyme, paprika, salt, & pepper on both sides and let stand for about 10 minutes.
- Heat the olive oil in a paella pan (or very large fry pan) over medium heat. Place chicken in the pan and brown on both sides for 5 minutes per side. Turn the chicken over again, and add the chorizo sausage.
- Brown both sides of chicken and sausage for 4 minutes per side. When the oil begins to turn a mild reddish color, remove the chicken and sausage to a platter.
- Lower the heat (medium-low) and sauté onion and bell pepper for 3-4 minutes. Add the garlic and sauté for 1 minute. Add tomatoes, cook until the mixture thickens a bit and the flavors begin to meld. Season lightly with salt & pepper and coriander.
- Fold in the rice with a spoon, stirring to coat the grains. Sprinkle the saffron threads into the rice. Pour in the chicken stock, simmer for 10 minutes. Rotate the pan around the heat so that the rice cooks evenly and starts to absorb the liquids. [Do not cover or stir]
- Add the shrimp and fish evenly around the pan. Next add the chicken and the sausage (sliced 1/2”). Gently fold all of the pan pieces together with a large spoon, turning the mixture over a 3-4 times.
- Place the mussels (or clams) evenly around the pan. Let this simmer without stirring, until the rice is al dente, about 15 minutes.
- Scatter the thawed peas on top, continue to cook for 5 minutes. Cover the pan (with a round pizza pan) until the paella looks fluffy and moist and the mussels have opened.
- Uncover the pan and drizzle squeezed lemon juice over the paella. Remove any un-opened mussels (or clams). Take the pan off of the heat and allow it to rest for a few minutes and garnish the top with chopped parsley.
- Bring the pan to the table served warm using a large spoon to serve. Use lemon wedges on the plates for a garnish. Serve with home-made Sangria (yes!) or your favorite beverage.
Its home is Valencia, but variations exist in the different Spanish provinces. Traditionally, the paella is cooked out of doors, over a wood fire. Think Spanish cuisine and you'll think seafood and paella. The original paella, paella Valenciana, is a rice and meat dish, made in the fields around Valencia, and it usually contained chicken and rabbit..of paella, rarely produces a paella that mixes seafood with meat, this paella has caught the popular imagination outside Spain and tends to be the paella served in most Spanish-themed restaurants. The classic Spanish rice dish, paella, is the perfect weekend meal when you want something fancy Paella can be made with just about any protein or vegetable, and it's best when you mix and match to.
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