Recipe: Appetizing Paella 🥘

Paella 🥘. 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.

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 is a Spanish dish traditionally made with rice, saffron, a variety of meat and shellfish, garlic, onions, peas, tomatoes and other vegetables. You can cook Paella 🥘 using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Paella 🥘

1. You need 500 g of riz à paella.
2. Prepare 1 of poivrons jaune.
3. You need 1 of poivrons rouge.
4. You need 1 of oignon.
5. It's 500 g of crevette.
6. It's 200 g of calamars.
7. You need 1 of petite boîte de petit pois.
8. Prepare 1 of sachet épicé à paella.
9. Prepare 2 gousse of d’ail.
10. It's 4 of beau morceau de poulet.
11. Prepare 1 l of d’eau.
12. You need 1 of chorizo.

It's named for the wide, shallow pan it's cooked in, but I cook mine on the stovetop with delicious results. 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 🥘 instructions

1. Mètre à chaufee l’eau avec les épices à paella dans une casserole salée et poivrée e.
2. Dans la poêle à paella faire revenir oignon et poivron découper en lamelle avec de l’huile d’olive une fois cuit réserver.
3. Ajouter le poulet à cuire puis réserver.
4. Remette les poivrons oignon dans la poêle à paella ajouter l’ail les petit pois et l’es calamar et le chorizo 🐙.
5. Une fois le tout revenu dispersé les ingrédients dans toute la poêle et ajouter le riz de façon à ce qu’il recouvre tout les légumes puis couvrir de bouillon (c’est a ce moment là que l’on ne Remue plus).
6. Faire chaufee à feu doux et arroser de bouillon dès qu’il n’y en a plus jusqu’à que le riz sois cuit.
7. Une fois le riz presque cuit ajouter l’es crevette et poulet rajouter du bouillon si besoin et bon appétit.

Valencians, in turn, regard paella as one of their identifying symbols. Heat the olive oil in the paella pan on the prepared grill. Once the olive oil shimmers, add the chicken and cook until. 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). For a better version of this recipe try searching for Jambalaya, and for authentic Paella, look for a recipe with seafood and saffron.

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