Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, paella. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Paella is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Paella is something that I’ve loved my entire life. They’re nice and they look fantastic.

Паэлья с морепродуктами (Paella Marinera). Паэлья с морепродуктами (Paella de Marisco). Автор: Masha Potashova. This seafood paella from Valencia in Spain, called paella de marisco, is full of fresh seafood - squid, mussels, crayfish, prawns and clams. Paella is a typical Spanish recipe and is traditionally cooked in a "paellera" - a round flat pan with two In many Spanish villages, especially in coastal areas, they use a giant paellera to cook a paella on.

To get started with this recipe, we must prepare a few ingredients. You can have paella using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Paella:

1. Prepare 600 grams rice (short grain)
2. Prepare Half a chicken in pieces
3. Prepare 2 artichokes
4. Take 2 medium-sized red peppers
5. Take 2 ripe tomatoes
6. Prepare Black pepper
7. Get Garlic
8. Make ready Parsley
9. Make ready 1 strand of saffron
10. Prepare Olive oil (one glass, about 250ml)
11. Prepare 1/2 lemon
12. Get 1 sprig each of rosemary and thyme
13. Make ready Salt

I grew up eating paella every sunday with my family, and it´s a very special dish, it brings everyone together to the table and always creates beautiful memories. Serve up a fragrant paella to feed a crowd. Serve up a fragrant paella to feed a crowd. This classic Spanish rice dish usually contains seafood, but we also have meat, veggie and mixed versions.

Instructions to make Paella:

1. Fry the chicken in some olive oil. Put the browned chicken pieces into a pan with 8 glasses of water (use mineral water to avoid any chlorine taste) and bring to the boil. Leave simmering for half an hour.
2. Cut the artichokes and red pepper and fry them.
3. Fry the tomato and garlic in olive oil in the large paellera (special paella pan), then add the rice, stir for a minute and then add the chicken, chicken stock (there should be 6 glasses), artichokes, red peppers, the juice of half a lemon, black pepper, parsley, thyme, rosemary, the saffrón strands (grind them first. If you haven't got a grinder, use Colorante which you'll find in the spice and herbs racks in supermarkets) and salt.
4. Once all the ingredients are in the paella pan, turn the heat up to maximum and boil for about 10 minutes. Then lower the heat and leave to simmer for another 10 minutes. After 20 minutes, the liquid should have evaporated. Turn off the heat, and leave to stand for five minutes. If possible cover while it is standing (many Spaniards use paper to cover the pan).
5. After washing and drying the paella pan, wipe it with a piece of kitchen roll and olive oil. This stops the pan from rusting.

Chef John pares down classic paella and focuses on technique with his recipe for the famous Spanish dish of saffron rice with chorizo and shrimp. Paella mixta: mixed meat and seafood. Fideuàis: a Paella that uses pasta instead of rice. Outside these definitions, some say a good Paella must have chorizo de Bilbao. Many paellas feature various meats and seafoods, but vegetarian paella can be a revelation.

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