Paella. Паэлья с морепродуктами (Paella Marinera). Паэлья с морепродуктами (Paella de Marisco). Автор: Masha Potashova. Paellas Velarte - Elaboración auténtica paella valenciana hecha a leña. Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries.

Paella Paella is a traditional Spanish dish made by cooking Calasparra rice with saffron, stock and a Take your pick of our easy paella recipes - from chicken and chorizo paella, to seafood or vegetarian paella. 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. See more ideas about Paella, Paella recipe, Recipes. You can cook Paella using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Paella

Prepare 350 g of rice.
It's 700 g of chicken.
It's 300 g of rabbit.
It's 15 g of sweet paprika.
It's of Saffron threads, to taste (you can substitute a teaspoon of yellow food colouring).
Prepare 450 g of crushed tomato.
Prepare 400 g of green beans.
You need 100 g of broad beans.
You need 3-4 of artichokes.
It's 100 g of white beans.
Prepare 15 cl of Extra Virgin Olive Oil from Spain.
It's of Water.
Prepare to taste of Salt.

Paella is a traditional dish of Spain. Its home is Valencia, but variations exist in the different Spanish Traditionally, the paella is cooked out of doors, over a wood fire. To make a paella, first sauté meats. This paella recipe is easy and delicious.

Paella instructions

Pour the extra virgin olive oil into the pan so that the entire bottom is coated. Set the extra virgin olive oil on a low heat..
Once the extra virgin olive oil is heated, add the chicken, rabbit and salt. Cook the meat until golden brown, then add the vegetables..
Once the vegetables have lightly sautéed, make a well in the mixture and add the tomato and paprika. Cook the ingredients on a medium heat..
After a minute, fill the paella pan with water until the very top. Add a little more salt and let it cook for 20 minutes. Now comes the important moment. When the water has been reduced by half, add the rice and the saffron or colouring. Mix the ingredients together, turn the heat up high and cook for eight minutes or until the rice becomes visible from underneath all the liquid..
Turn the heat down low and cook for another six or seven minutes. If after this period of time you still see liquid in the pan, turn up the heat to medium intensity for the final few minutes..
Remove the pan from the heat and let the paella sit for about five minutes; now, then this magnificent dish is ready to serve. As you can see, the steps are very simple; the most difficult part of making paella is the amount of time required at each step. Judging the exact moment to add each ingredient is also key. Bon appetit!.

Find more dinner inspiration at BBC Good Food. Heat oil in a paella pan over medium-high heat. Borrowed from Spanish paella, from Catalan paella ("pot; pan"), from Old French paelle, from Latin patella ("plate, small pan"). For millions of holiday makers, the high pound does mean cheaper margaritas and paellas.