The sea is lapping just by your feet, a warm breeze whips the tablecloth around your legs and a steamy pan of paella sits in front of you. Shrimp, lobster, mussels and cuttlefish combine with white rice and various herbs, oil and salt in this Valencian dish to send you immediately into holiday mode.There are as many versions of paella as there are cooks in Spain! If you like seafood, try this paella recipe.
Ingredients:
Directions:
1. With a heavy cleaver, chop each breast half into 3 pieces and each leg into 4 pieces.
2.Combine the oil, onion, and garlic in a 12- to 14-inch skillet or paella pan and place over low heat.
3. When the onion begins to sizzle, increase the heat to medium.
4. Add the chicken pieces a few at a time and cook until lightly browned, sprinkling them with a
5. As they brown, move the chicken pieces to the outside of the pan to make room for more in the
6. When all the chicken has lost its raw color, add the squid, peppers, green onion, and the
7. Add warm stock to within 1 inch of the rim of the pan (not all the stock may be needed).
8. Arrange the shrimp over the top, and the mussels or clams in a ring around the outside, hinged
9. Cook at a lively simmer until the rice is just tender, about 20 minutes; scatter the peas over the
10. The paella may seem a little soupy when it first comes off the fire, but the rice will absorb the
11. Tip:This works well woth boneless, skinless chicken thighs as suggested by YaYa.
Ingredients:
- 2 1/2 lbs chicken parts
- 1/4 cup olive oil
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 2 teaspoons salt
- fresh ground pepper
- 1/2 teaspoon paprika
- 1 large red bell pepper, roasted, peeled, seeded, and diced
- 1/2 cup sliced green onion
- 1 lb squid, cleaned, sacs cut into rings
- 1/2 teaspoon saffron thread
- 1 lb large raw shrimp, peeled and deveined
- 3 cups short-grain rice (preferably Spanish or Italian)
- 6 cups warm chicken stock
- 1 1/2 lbs small live clams
- 1 cup frozen peas
Directions:
1. With a heavy cleaver, chop each breast half into 3 pieces and each leg into 4 pieces.
2.Combine the oil, onion, and garlic in a 12- to 14-inch skillet or paella pan and place over low heat.
3. When the onion begins to sizzle, increase the heat to medium.
4. Add the chicken pieces a few at a time and cook until lightly browned, sprinkling them with a
little of the salt, pepper and paprika as they cook.
5. As they brown, move the chicken pieces to the outside of the pan to make room for more in the
center.
6. When all the chicken has lost its raw color, add the squid, peppers, green onion, and the
remaining salt, and crumble in the saffron. Stir in the rice, cooking for a minute or so to coat it
with the oil.
7. Add warm stock to within 1 inch of the rim of the pan (not all the stock may be needed).
8. Arrange the shrimp over the top, and the mussels or clams in a ring around the outside, hinged
side down.
9. Cook at a lively simmer until the rice is just tender, about 20 minutes; scatter the peas over the
top halfway through the cooking time.
10. The paella may seem a little soupy when it first comes off the fire, but the rice will absorb the
excess liquid in a few minutes.
11. Tip:This works well woth boneless, skinless chicken thighs as suggested by YaYa.
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