Easiest Way to Cook Tasty Paella

Paella. Large paella pan or wide shallow skillet Combine the paprika and oregano in a small bowl. Heat the olive oil in the paella pan on the prepared grill. Once the olive oil shimmers, add the chicken and cook until.

Paella 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. Nourishing, vibrant, and served without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. You can have Paella using 14 ingredients and 3 steps. Here is how you cook it.

Ingredients of Paella

  1. You need 4 of morceaux de lapin.
  2. You need 4 of morceaux de poulet.
  3. It’s 3 of poivrons.
  4. It’s 1 of oignons.
  5. It’s of Huile d'olive.
  6. Prepare of Épices (paprika, safran, piment de Cayenne, ect).
  7. It’s of Ail.
  8. It’s of Eau.
  9. It’s of Vin blanc.
  10. You need 300 g of moules.
  11. It’s 300 of de crevettes.
  12. You need 1 of poignée de petit pois.
  13. Prepare of Citron.
  14. Prepare of Sel poivre.

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. 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 (/ p aɪ ˈ ɛ l ə / py-EL-ə, Valencian: , Spanish: ) is a Spanish rice dish originally from Valencia.

Paella instructions

  1. Faire revenir l'oignon avec les poivrons dans 5 cl d'huile d'olive. Ajouter l'ail et les morceaux de viande. Puis les épices faites revenir quelques minutes.
  2. Ajouter de l'eau et laisser cuire 40 minutes environ. Faites cuire les moules dans 10 cl de vin blanc. Filtrer le jus..
  3. Ajouter le riz et la quantité d'eau nécessaire (en y incorporant un peu de jus de cuisson des moules). Cuire 15 minutes. Ajouter les petits pois, les moules déjà cuites et les crevettes déjà cuites (juste le temps qu'elles réchauffent). Ajouter les tranches de citron pour décorer. Voilà c'est prêt !.

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. Valencians, in turn, regard paella as one of their identifying symbols. Fregola replaces rice in this Sardinian paella; the chewy, dot-shaped semolina pasta comes from the western part of Sardinia, near Oristano, where more than four centuries of Spanish occupation. Paella is currently an internationally-known rice dish from Spain.