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
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