Paella #este fin a mi manera. Stir in garlic, red pepper flakes, and rice. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low.
Paella is a Spanish dish traditionally made with rice, saffron, a variety of meat and shellfish, garlic, onions, peas, tomatoes and other vegetables.
It's named for the wide, shallow pan it's cooked in, but I cook mine on the stovetop with delicious results.
Paella is made with saffron and not the other types od herbs listed, and it is traditionally made with whole chicken parts and seafood (most still in shells).
Puedes cocinar Paella #este fin a mi manera utilizando el 18 ingredientes y 6 pasos para reproducir. Así es como cocinas eso.
Ingredientes de Paella #este fin a mi manera
- Es 600 grs of arroz.
- necesitas 1 chorrito of Aceite de olivo.
- Es 1 of pedacito de Mantequilla.
- Es 1 lt of caldo de pollo.
- Es 900 ml of agua.
- necesitas 500 gr of pulpo.
- Prepárate 500 gr of ostiones.
- Prepárate 900 gr of camarón crudo.
- necesitas 1 cucharadita of Cúrcuma en polvo.
- necesitas 1/2 cucharadita of Paprika en polvo.
- Es 1/2 cucharadita of Curry en polvo.
- necesitas 100 gr of Ejote.
- Prepárate 1/2 of cebolla.
- Es 1 diente of ajo.
- Prepárate 1 pizca of pimienta blanca en polvo.
- Prepárate 1 pizca of hierbas finas.
- necesitas 1 pizca of sal de grano.
- necesitas 1 pizca of romero.
For a better version of this recipe try searching for Jambalaya, and for authentic Paella, look for a recipe with seafood and saffron. Paella (/ p aɪ ˈ ɛ l ə / py-EL-ə, Valencian: , Spanish: ) is a Spanish rice dish originally from Valencia. Paella is one of the best-known dishes in Spanish cuisine. For this reason, many non-Spaniards view it as Spain's national dish, but Spaniards almost unanimously consider it to be a dish from the Valencian region.
Paella #este fin a mi manera instrucciones
- Lavar los ostiones y ponerlos a desinfectar en agua con un chorrito de cloro. Lavar los camarones y el pulpo y reservar.
- Poner a acitronar cebolla en juliana, ajo picadito y el ejote con un chorrito de aceite de oliva. Agregar el pulpo previamente lavado.
- Agregar el arroz lavado, un trocito de mantequilla, pimienta blanca y una pizca de hierbas finas. Freír hasta que quede doradito..
- Mientras, poner a hervir 900ml de agua y cuando suelte el hervor agregar un poquito de sal de mar, romero y los camarones. Dejar 5 minutos y apagar.
- Agregar el caldo de pollo al arroz, el agua donde cocieron los camarones, una cucharadita de cúrcuma, media cucharadita de curry y media cucharadita de paprika y dejar hervir 10 minutos. Agregar los ostiones y continuar cocinando otros 10 minutos.
- Añadir los camarones, integrar gentilmente, bajar la flama al mínimo y colocar una tapa hasta que se consuma todo el líquido (aprox 20min). Apagar la lumbre y mantener tapado otros 10 minutos y listo para disfrutar..
Valencians, in turn, regard paella as one of their identifying symbols. Nourishing, vibrant, and served without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. If mussels aren't your favorite, you can easily substitute littleneck clams in their place--just be sure to thoroughly scrub the clams' shells in cold water before using. To round out the meal, choose a good Spanish red wine from the Rioja region, grab a crusty. Paella was the food of farm workers who cooked dishes of rice over wood fires, embellished with whatever ingredients they could find.