If ever there were a dish more closely associated with a country than paella is with Spain, we're having a hard time thinking about what it is right now. Maybe it's the gorgeous images chef and recipe developer Catherine Brookes of Blue Sky Eating captured while creating her take on this Spanish classic that's contributing to the brain fog, not to mention the rumbling in the stomach they tend to cause.
Originally a Valencian dish, paella is indeed now treated by many as the national dish of Spain, but given the globalized world we live in, you won't have to visit the Iberian Peninsula to get your hands on the ingredients needed for this succulent seafood-centric treat. Rather, everything you need should be down the street at your local grocery store. (Well, the saffron may be a bit hard to find. And the squid, but we'll talk about that later.) Also, you don't have to be a master chef in order to make this Mediterranean meal. Brookes says, There are quite a few steps to the recipe, but it's actually all quite simple and definitely worth the wait.
So grab a glass of wine or a cup of tea, gather your ingredients, and let's get this dish cooking. It's a slow and steady simmer to perfection.
Classic Paella Kit
Here's the thing: Unless you can pull all the ingredients from the sea yourself and can harvest saffron at that, paella isn't the cheapest dish to make. But your taste buds are worth the investment. All told, you'll need fish stock, saffron (Just a pinch, though!), diced chorizo, raw squid rings, diced onion, diced red pepper, crushed cloves of garlic, smoked paprika, a 14-ounce can of chopped tomatoes, some white wine, paella rice, raw large shell-on prawns, and debearded mussels. (They probably came from the store that way, but double check.)
If you can't get your hands on any squid, Brookes says, [You may be able to substitute with] chicken or cod. Or you could just add more prawns and mussels.
To start things off, heat the fish stock in a pan on the stove over high heat, warming the liquid until it begins to boil. (You can also heat it in the microwave for about two minutes.) Then, cut the heat, add the saffron to the stock, stir it well, and it set aside.
Authentic Spanish Seafood Paella Recipe
Next, in a lightly greased 12-inch paella pan (or the closest pan you have to such), fry the diced chorizo on a medium heat until the meat is crisp and browned. Remove the chorizo from the pan into a bowl, and set it aside, then add the squid rings to the same pan. Fry those for one minute on each side, then remove them from the pan to another bowl, and set the squid aside.
Add the diced onion and pepper to the same pan used for the sausage and squid, and fry them until they softened, stirring frequently. (This will take about six to eight minutes.) Then, add the garlic and paprika, and cook for another minute, stirring constantly.
Next, add the canned tomatoes with their liquid, the white wine, and some salt and pepper to taste. Stir, and let the mixture cook for 10 minutes.
Paella Valenciana Recipe The Traditional Paella Valenciana
Next, add the paella rice, and stir everything together. Then, add the chorizo and fish stock, and stir briefly. Bring the dish to a boil, then reduce the heat to a simmer, and do not stir the paella again after this point. This will allow a crispy crust of rice to form on the bottom layer of the pan, as is traditional with Spanish paella, Brookes says. Leave the dish to cook for 15 minutes at that simmer point.
After the 15 minutes of simmering have passed, nestle the prawns, squid rings, and mussels into the rice, and let the paella cook for another 10 to 15 minutes, or until the prawns are completely cooked through, noting that you may need to turn the prawns half way through cooking. When ready, the prawns should be pink all over, and the mussel shells should be open. (Discard any mussels that don't open.)
Remove the pan from the heat, cover it with foil, and let it rest for 10 minutes before serving. Then, serve the dish with fresh lemon wedges and fresh parsley, which are optional but advised! You will now be looking at a colorful masterpiece — one that your family or guests will be quite impressed with. So, sit back, and enjoy this delicious dish!
Paella Pan + Squid Paella Kit + Classic Valencian Paella Kit.
Got some leftover? Brookes says, You could keep any leftovers in the fridge and eat them within 24 hours. To reheat, spread the paella out on a baking sheet, sprinkle over three tablespoons of water, and cover it with foil. Then heat it in the oven until it's piping hot [for] about 20 minutes.
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.You can make a delicious, authentic Paella–the most popular dish of Spain–in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood. If you love cooking International food, you will fall in love with this comforting dish!
My goal with this paella recipe was to use the tutelage I received while living in Madrid to create a traditional Spanish paella that anyone can make (and without special equipment, like a paella pan). After lots of trial and error, I am so excited to share everything I know and have learned about making Paella, as authentically and practically for the home cook, as possible.
Traditional Paella Valenciana
Paella (pai · ei · uh) is a classic Spanish rice dish made with rice, saffron, vegetables, chicken, and seafood cooked and served in one pan. Although paella originates from Valencia, it’s recognized as the national food of Spain and there are several different varieties. The most common types of paella are chicken paella, seafood paella, or mixed paella (a combination of seafood, meats, and vegetables).
The main ingredients in every paella dish are rice, saffron, chicken, and vegetables. From there, ingredients vary depending on the type of paella or region where it’s made. The ingredients in this easy paella recipe include:
1. Sauté: Add olive oil to a skillet over medium heat. Add onion, bell peppers and garlic and sauté until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes.
Rick Stein Traditional Spanish Paella Recipe
4. Add broth. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!). Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking.
5. Cook uncovered: Cook paella uncovered for 15-18 minutes, then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender.
6. Cover and let rest. Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
Traditional Spanish Paella Recipe
Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it’s what I recommend using. It’s a short grain rice that absorbs more water than regular rice, without turning mushy. You can buy Spanish rice on Amazon, World Market or an international food market.
If you don’t like seafood, leave it out and substitute more chicken and vegetables. You can use any combination of your favorite seafood including clams, scallops and chopped pieces of fish. Frozen seafood is a great accessible option if you don’t live near the ocean. (Costco sells a great mixed seafood bag in their freezer section with shrimp, mussels, clams, scallops, and calamari.) Be sure to thaw frozen seafood in the fridge overnight before using.
When buying fresh seafood make sure to smell it to make sure it’s fresh. It should not have a strong fishy odor. Most of the seafood used here will smell like nothing, or just like the ocean (slightly salty). Be sure to clean it properly (remove “beards” from mussels, if necessary).
Traditional Spanish Paella — Rockin Meals
No, you can us a regular large skillet to make Paella (I use a 12×2 inch skillet and this recipe fills it to the brim). Traditional paella is cooked in a large paella pan because it allow the rice to be spread out into a thin layer and cook more evenly.
You can make a delicious, authentic Paella--the most popular dish of Spain--in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood.
*Rice: Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it’s what I recommend using. (If your grocery store doesn't carry it, try Amazon, World Market, or an International food market). If necessary you can substitute medium grain rice, like Calrose rice which can be found at Walmart or most grocery stores, and reduce the broth to 3 ¾
0 Response to Classic Paella
Posting Komentar