Paella

Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. If needed add 1 tablespoon olive oil to skillet.

Traditional Spanish Paella Recipe With Images Spanish Paella

3 cups short or medium grain rice.

Paella. Paella was the food of farm workers who cooked dishes of rice over wood fires embellished with whatever ingredients they could find. During the last 5 minutes of cooking when the rice is filling the pan add the. Stir in saffron threads bay leaf parsley chicken stock and lemon zest.

Bring to a boil cover and reduce heat to medium low. See reviews photos directions phone numbers and more for la paella locations in alice tx. The origins of paella are ancient rooted in the area around valencia spain near the albufera lagoon where both fishing and rice growing dominated the region for centuries.

2 sprigs rosemary leaves stripped from sprigs. Paella is a spanish dish traditionally made with rice saffron a variety of meat and shellfish garlic onions peas tomatoes and other vegetables. Paella p aɪ ˈ ɛ l ə py el ə valencian.

Is a spanish rice dish originally from valencia. Add chorizo and cook until crisp then remove from skillet. His hearty paella is brimming with browned chicken seared squid spicy chorizo and briny shellfish.

Give the paella a good shake and let it simmer without stirring until the rice is al dente for about 15 minutes. 9 cups low sodium chicken broth. It s named for the wide shallow pan it s cooked in but i cook mine on the stovetop with delicious results.

Nourishing vibrant and served without pretension paella has held a place of honor and practicality in spanish homes for centuries. Paella is one of the best known dishes in spanish cuisine for this reason many non spaniards view it as spain s national dish but spaniards almost unanimously consider it to be a dish from the valencian region. If mussels aren t your favorite you can easily substitute littleneck clams in their place just be sure to thoroughly scrub the clams shells in cold water before using.

To round out the meal choose a good spanish red wine from the rioja region grab a crusty. Cook stirring to coat rice with oil about 3 minutes. For a faster version omit the sole and crabmeat.

Heat a large 10 to 12 skillet over medium heat. Stir in garlic red pepper flakes and rice.