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Mariae
| | Posted on Thursday, May 11, 2006 - 10:08 am EST : |   
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Well, somebody ask me about this recipe. There are many ways to do it, because you can put vegs, meat, seafood... but this one is like I make it, more of the times.
I never do it in the same way, I always use the ingredients I have in that moment, one of the reason to be a very interesting recipe.
Another thing, is better if you can use fresh products, but if not, you can use frozen ones or products in tins, also a mixture.
Now the magical word "paella" There is my recipe, for about four people
1 minced onion, 1 sliced garlic, 1 sliced green pepper, 1 sliced red pepper, 2 sliced carrots, some sliced mushrooms, some green peas, 2 chopped tomatoes any vegetable you like as: some green beans, artichoques
Some olive oil,
2 cups of rice,
5-6 cups of vegetable or chicken stock (hot)
1 skin-less chicken breast, cut in small pieces
If you like you can add seafood as:
¼ kg prawns, ¼ kg mussels, ¼ kg clams
1) Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add then small pieces of chicken breast and peppers and saute until chicken has become white.
2) Add chopped tomatoes, mushrooms, green peas and saute it two minutes.
3) Add saffron,(it is not necessary and very expensive) or food colouring. Stir two minutes.
4) Add rice and 4-5 cups of stock (hot) and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally.
5) Add shrimp and other seafood but not prawns, boil an additional 5 minutes, stirring occasionally
Simmer 10 minutes, uncover, stirring very occasionally.
6) Keep an eye, and if the rice appears to be getting too dry during the last 10 minutes, add more stock.
If the rice is wet at the end of the 15 minutes, don’t worry, it will evaporate unwanted liquid (if it is not to much) when you leave it to settle.
7) When the rice on top is almost cooked, add the prawns and remove from heat and cover with a tea-towel for 10 minutes.
VERY IMPORTANT, Rice NEED to settle about 10-15 minutes.
Every rice is different and also every cooker (mine is electric), so you need to find your time to get a good taste.
Of course, if you don’t like peppers, or garlic or green peas it is not necessary to put on, and you can add any meat you like as rabbit, pork instead chicken.
You can also put seafood or not so many vegs or less.
ENJOY!!!
I hope don't forget any important thing!
Ohh! please, tell me the result when you try.
Another thing, I find this very interesting web
with some pics, very interesting for you.
http://www.coloredhome.com/paella/paella0004.htm
Mariae
- Europe,
Zone "?"
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Mariae
| | Posted on Thursday, May 11, 2006 - 10:39 am EST : |
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In these webs you can see step by step how to cook a paella. Perhaps in this one there are many ingredients, it can take more time to prepare, but is good for you to see in pics.
http://www.coloredhome.com/paella/paella.htm
http://www.coloredhome.com/paella/paella0002.htm
http://www.coloredhome.com/paella/paella0003.htm
http://www.coloredhome.com/paella/paella0004.htm
please, tell me if you find it interesting to learn.
Mariae
- Europe,
Zone "?"
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Susanq
My Favorite Photo
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| | Posted on Thursday, May 11, 2006 - 01:11 pm EST : |
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Thank you, Mariae! I have made it before but I love the website with pictures! It is on my list of things to make again soon. I think I need a paella pan :) I wonder how long saffron can be kept in the pantry? I have some that is a few years old.
SusanQ - Zone 4b-5b Wisconsin |
Greg
My Favorite Photo
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| | Posted on Thursday, May 11, 2006 - 04:05 pm EST : |
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Mariae,
That looks fantastic! I love paella and make it quite often. I disagree . . the saffron is critical for the taste, not just the color. For some reason it just isn't right without it! I never buy powdered saffron, only the whole stamens. Susan, I would not use any spice that was that old.
I don't have a good paella pan. That's something I need to find one of these days. But I have a large flat pan I cook it in.
Here's my go at it:
Greg
- ND,
Zone "4"
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Monique
My Favorite Photo
My Garden Journal
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My Time
| | Posted on Monday, May 15, 2006 - 09:52 am EST : |
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I love paella also!
I only had one fiasco..My mussels did not open..Bad..of course so tossed the whole shebang.Boohoo..
I have to make it again..Why do I remember mine being so convoluted..This sounds easy Mariae..
I bought the pan..but I have no idea what caused the bottom to discolor..It looks awful.Greg..I like yours..Mariae had you made that for the lunch your daughter came to on horseback:)?
Monique Quebec Zone 5 |
Mariae
| | Posted on Wednesday, May 17, 2006 - 06:59 am EST : |
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Oh Greg, you are a professional, your paella looks lovely, I didn't said anything about king prawns because I thought you haven't but, it is a very interesting thing that you have also in your splendid paella!.
It is very easy, Monique. The only thing is to take the time for the rice, but you can do it at the beginning trying it and keeping one eye on it. I understood your paella have not color in the bottom? perhaps because you add the food coloring and stir before to add rice and stock and stir again, all together?.
Yes, it is very normal for me to make a paella in for lunch at weekend when one of my daughters and friends come to us.
Mariae
- Europe,
Zone "?"
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Malgorzata
| | Posted on Friday, May 19, 2006 - 07:25 am EST : |
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Mariae, for ages I wanted to try paella but did not have enough courage ;) Finally thanks to you I did it! Well, my "paella" did little resemble your picture but the members of my family just did not wish this or that in it ;( But still I think it was a great success and the rice was just right! I have never cooked rice in this way...I have a rice pot: wash,add water, press the button = done with the timer ;) Thanks again for such an excellent instructions. If I can make it anybody can do it!
Malgorzata
- Fukuoka-Kyushu,
Zone "8-9"
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Mariae
| | Posted on Tuesday, May 23, 2006 - 07:10 am EST : |
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I am happy if you made a paella with my recipe and it was successfully!. Really it is not difficult and it is a very nutritiv, tasty and complete dish.
Here, in Spain, it is very usual to make it on weekend in the barbacue with the family, but I prefer to make it in the cooker, it is easier.
For my hubby and me is very funny that in Japan somebody have made rice with a Spanish recipe!
I will try to write down the recipe of a Spanish omelet.
Mariae
- Europe,
Zone "?"
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