The Real Paella Recipe
Ingredients for 4 persons
- 1 medium chicken
- 1 medium rabbit
- 2 medium ripe chopped tomatoes
- • 165 grs. wide green bean ( spanish-bachoqueta)
- 130 grs. large white lima beans ( spanish-garrafon)
- 1 level teaspoon of saffron
- 3 cups of spanish rice
- 8 cups of hot water or ( even better chicken broth)
- olive oil ( enough to cover the bottom of the paella pan)
- salt ( to taste)
- 1 level teaspoon of sweet red paprika
First, heat the oil and when it is hot enough, add the rabbit and
chicken (lightly salted ) and fry unitl lightly browned. Then add
the white and green beans and cook them together with the meat. While
they are cooking, make a clearance in the middle of the paella pans
and fry the chopped tomatoes until they look a little pasty, quickly
adding the paprika, stirring quickly and immediately adding the hot
water or broth until it is almost to the top of the paella pans edge.
Cook all the ingredients for about 20 minutes over a high fire and
tasting for salt. After 20 minutes we add the rice, distributing it
evenly, making sure the rice is covered with liquid. The fire should
be fairly high, not interrupting the boil. It takes about 20 minutes
for the paella rice to cook. Do not stir the rice once you have added
it to the paella pans, just change its position so that the fire gets
to all patrs equally. All the broth should be absorbed when finished.
Take the paella off the fire and let stand for about 10 minutes covering
the top with newspaper. If the rice has been cooked correctly, the
rice grains should be loose, not clumped together or having a mushy
texture. For a fantastic table presentation, small wedges of lemon
can decorate the border and branches of romero (aromatic herbs) in
the middle. Now you are ready to dig into your paella with wooden
spoons and eat directly from the paela pans!
Recipe for Spanish Paella
Ingredients (4-6 people):
- 600 grams rice (short grain)
- Half a chicken in pieces
- 2 artichokes
- 2 medium-sized red peppers
- 2 mature tomatoes
- Black pepper
- Garlic
- Parsley
- A strand of saffron
- Olive oil (one glass, about 1/4 litre)
- 1/2 lemon
- A sprig eacho of rosemary and thyme
- Salt
Steps:
- Fry the chicken in some olive oil. Put the browned chicken
pieces into a pan with 8 glasses of water, 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).
Remarks
This recipe is no doubt amazing I have it today noon and still I feel the taste.. amazing
By: Heriete
Hey I am a chef and I try Paella Recipe, you people prove it that your guidelines can make a delicious dish. Great work done..
By- Devid Herley
Hey I tried many recipe but this one is so delicious, now it will be the secret for my next party. Thankx to you all.
By- Merrisa
|
