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Paella is Spain's most famous dish. Fundamentally paella is all about the rice - short grained Spanish rice is ideal, absorbing the broth without breaking apart. Learn how to choose a paella pan, including what size paella pan you need, what pans work for the stove, oven or grill, which paella pans work on induction. puratela_latienda. Подписаться.
Paella LaTienda cuisine is really a dish that’s classified as an easy task to make. through the use of products that exist around you effortlessly, you may make it in simple actions. You may make it for friends or family events, and it could be shown at numerous recognized functions possibly. I am certain you will see lots of people who just like the Paella LaTienda dishes which you make.
Alright, don’t linger, let’s practice this paella latienda menu with 17 elements which are definitely easy to have, and we have to process them at the very least through 12 methods. You should commit a while on this, so the resulting food could be perfect.
Ingredients - Paella LaTienda:
- Make ready 4 - seafood bouillon
- Get 1 tsp of saffron, crushed
- You need 2 tsp of smoked paprika
- Need 1 of onion, chopped
- Take 1 of red bell pepper,chopped
- Need 1/2 cup of parsley, chopped
- Need 1 tomato, chopped
- Provide 8 of piquillo peppers, sliced
- You need 6 - garlic cloves, chopped
- Get 4 - chicken legs or thighs (optional)
- Give 1 lb - shrimp, peeled
- You need 1 lb mussels or clams
- Make ready 1 lb - spanish cooklng chorizo
- Give 8 tbsp for extra virgin olive oil
- Require 1 for sea salt & pepper
- Make ready 2 cup bomba or calasparra rice
- Give 8 cup - water (6 cups for calasparra rice)
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Paella LaTienda start cooking:
- preheat oven to 400. put water on medium in saucepan. add bouillon and shrimp shells
- chop chicken into small pieces, season with salt & pepper. cut chorizo into 1/2 inch pieces
- in the paella pan, brown the chicken & chorizo in 2 tbsp olive oil. remove
- add onoin, bell pepper, tomato, & garlic to the pan. cook 5 minutes at med-high heat, stirring
- add the rice,parsley, paprika, saffron, and the rest of the oil to the pan.
- coat the rice with olive oil and cook for 5 minutes, stirring constantly.
- strain the broth from rhe saucepan and pour most of it into the paella pan, reserving about 2 cups. bring paella to a boil.
- let simmer for about 20 minutes, stirring until rice is mostly cooked. add more broth as necessary. rice should have some liquid remaining. add salt & pepper to taste.
- bury the chicken, chorizo, shrimp, and mussels in the rice
- scatter the piquillo peppers on top.
- place uncovered in oven for 20 to 30 minutes
- cook until rice is done to your taste. serve with lemon slices.
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