– Recipes – Paella
Paella is an original rice dish from the Valencian country, cooked in a pan called paella. We add many ingredientsto the rice, including vegetables, fish, seafood and meat. A good paella always has fresh vegetables in it (if possible, “garrofó” beans, artichokes and peppers), plus any of the above-mentioned ingredients. The cooking process is also important and the quality of the rice.
Paella 1
Serving Size: 4
2 cups white rice
1 1/2 lb chicken
4 shrimp
18 mussels, cleaned
1 red pepper, seeded and chopped
1 medium onion, chopped
3/4 pound sausage,
3 tablespoons extra-virgin olive oil,
3 garlic cloves, crushed
1/2 teaspoon crushed red pepper
1/4 teaspoon saffron
1 bay leaf
1 quart chicken broth
Salt and ground black pepper
1 cup frozen peas
In a very wide pan, preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, crushed garlic, red pepper , add rice and sauté 2 or 3 minutes. Add saffron, bay leaf, broth, and thyme and boil liquids over high heat. Cover the pan with lid and reduce heat.
Separatelu, heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add xorís to the pan and cook 2 minutes more. Remove pan from heat.
After about 13 minutes, add shellfish to the rice pan. Put some peas and seafood, then cover the pan again. After 5 minutes, stir rice and seafood mixture. Put chicken and peppers, onions and sausage around the pan.
