Quick Recipes and Easy

How to Make the Perfect Spanish Paella

If you’ve never had the customary Spanish recipe of Paella, then you’re surely missing out on something superb. There are really many different variations of the recipe in Spain, and throughout the Spanish culture, but they’re all equally tasty.

The dish is made traditionally with seafood, but it can be made with chicken, vegetarian style, or rabbit as well. The one common ingredient that runs throughout but is the rice.

The type of rice that you must use for Paella is small-grained rice of which is the long cooking type; this is regardless of any other ingredient variation. If you are looking for a healthier version of the dish, then you can opt for a whole-grain or even a wild rice for yours, just be sure NOT to use instant rice and that when preparing the dish, the rice is able to absorb all the liquids. You want to find that pleased medium of the rice not absorbing so much stock so that it becomes limp and soggy. This is when you know you’ve done it correctly.

One thing that’s fantastic about Paella is that it can be an impressive dish, even if you are surprised by an influx of unexpected guests. This is when you’ll simply add more rice to the dish to spread it out over more mouths.

Another fantastic aspect of Paella is how flexible of a dish it can be. You can throw in just about anything you have in your cabinets in a dish like this. Again, you just need the right rice, and a excellent hearty flavored stock. This is what gives the dish the flavor that you need to please the pallets of your guests or yourself. Using the ingredient Saffron, also known as azafran, is the key ingredient to the yellowish color that is given to the food. This is what distinguishes it as Paella.

A recipe for a fantastic Seafood Paella is as follows. You’ll need:

4 cups rice
8 cups excellent quality fish stock
8 king-sized prawns langoustines
8 excellent sized mussles
½ pound shrimp
8 ounces fresh or frozen peas
2 skinned and then chopped tomatoes. (Here’s a quick Tip: It’s best to skin the tomatoes by first dipping them in boiling water for a few seconds then running them under cold water. This will make the skin peel right off.)
2 garlic cloves sliced very thinly
3 strands of saffron which you’ll simply crumble by hand.

You’ll want to fry the seafood in a excellent quality Extra Virgin Olive Oil.

You’ll start by sautéing the garlic in a pot or paella pan. Next, you’ll add the tomatoes, shrimp, peas and saffron. Cook this until the garlic is tender, but do not let it burn. Doing so will ruin the entire dish. Now place in the uncooked rice and stock. This will simmer for around 20 minutes so that the rice absorbs the stock and plumps up. You don’t want the liquids to evaporate too quickly so be sure to cover the dish. Now just poach the remainder of the seafood in boiling water for only a few minutes. You’re ready to eat.

Being particularly passionate about Spanish culture and Spain, Jack Blacksmith was authoring large numbers of publications in this specific field. His publications on alicante-spain.com/spain-tips/paella.html spanish culture and paella can be found on his web publications.

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