Paella Valenciana Recipe
Paella is a robust dish of various seafood, meats and vegetables in various combinations, but always with Saffran flavouring and adding a lovely fragrance and colour to the rice. hat to drink with paella: With a seafood paella, try a Freixnet Cava, or whites like Torres Gran Viqa Sol or Nerola. Spain’s best known red, Rioja, is a great choice for paella with chorizio sausage and red meat.
Summary
Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Interest GroupClassic
Ingredients
2 cups olive oil
1 red bell pepper, cut in strips
Artichoke hearts* optional
3/4 chicken, cut into pieces
1/2 rabbit, cut into pieces
1/2 teaspoon sweet Spanish paprika
1 1/2 pounds green beans, cut into 1-inch pieces or peas
1 1/2 pounds broad white beans, shelled
1 tomato, chopped
4 1/2 cups water, or fill up the paella pan to the height of the handles 2 times
2 cups snails, cleaned, fresh or frozen or mussels or clams
1 1/4 pounds plus 1-ounce rice (3.5 ounces per person) (recommended: Bomba – short grain rice)
Salt and freshly ground pepper
1 pinch saffron, for coloring
Sprigs rosemary, as garnish
Special equipment: large shallow pan
Optional garnish: large prans or lobsters
Directions
Heat 1/4 to 1/2 cup of the oil in a pan.
Add the strips of pepper and fry until they start to soften.
Remove and reserve for garnish.
Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary.
Add the paprika half way through to add color to meat.
Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well.
Add 1/2 the water making sure to cover the pan until it is 1/2 full.
Simmer for approximately 30 minutes until most of the water has evaporated.
Add the snails and cook for 5 or 10 minutes.
Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan.
Add the rest of the water and cook for about 20 minutes.
Season with salt and freshly ground pepper.
Add a pinch of saffron for colour.
Once this is done the paella should not be stirred anymore.
For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the "socarrat".
If the rice starts to burn remove the pan from the heat immediately.
Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving.
Cook's Note: 1 cup rice to 3 cups water
Add the strips of pepper and fry until they start to soften.
Remove and reserve for garnish.
Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary.
Add the paprika half way through to add color to meat.
Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well.
Add 1/2 the water making sure to cover the pan until it is 1/2 full.
Simmer for approximately 30 minutes until most of the water has evaporated.
Add the snails and cook for 5 or 10 minutes.
Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan.
Add the rest of the water and cook for about 20 minutes.
Season with salt and freshly ground pepper.
Add a pinch of saffron for colour.
Once this is done the paella should not be stirred anymore.
For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the "socarrat".
If the rice starts to burn remove the pan from the heat immediately.
Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving.
Cook's Note: 1 cup rice to 3 cups water
Comments
Comments: 2 |
Add a Comment
Ronald Almeida says :
I agree nobody cares about what India has, especially the Indians themselves.
Posted on: 9 April 2010 - 7:12am
Ronald Almeida says :
It is very difficult to say where recipes and foods originate. We have similar dishes like Paella all over India but different in each region. With one big difference they are made with either vegetables, Meat or fish but never all of them together. Indians call it either Pillau or Biryani.
Marco Polo brought spaggetti from China to Italy for example. Just as other aspects of culture are brought through the ages from one place to another, so is food. The British today eat as much Chicken Tikka as Fish and chips.
Posted on: 28 November 2009 - 3:02pm
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