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Whosayna’s Traditional Paella
Whosayna’s Traditional Paella

Before you jump to Whosayna’s Traditional Paella recipe, you may want to read this short interesting healthy tips about Wholesome Power Treats.

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We hope you got benefit from reading it, now let’s go back to whosayna’s traditional paella recipe. You can cook whosayna’s traditional paella using 15 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Whosayna’s Traditional Paella:
  1. Take 3 cups Rice (short grains)
  2. Take 1/2 kg Chicken (small pcs with skin)
  3. Use 1/2 kg Prawns (peeled with tails on)
  4. Take 1/2 kg Mussels
  5. Provide 4 Tomatoes (chopped)
  6. Get 3 Onions (chopped)
  7. Provide 1/4 cup Parsley (chopped)
  8. You need 5 Garlic Cloves (pounded)
  9. Provide 1 Red Capsicum (chopped)
  10. You need as needed Saffron strands (soak in water)
  11. Get 1 Lemon (juice)
  12. Use 3-4 Sausages (cut thick slices)
  13. Get 1 cup Peas
  14. Use 1 tsp Paprika
  15. You need to taste Salt
Steps to make Whosayna’s Traditional Paella:
  1. In a broad pan braise chicken in little olive oil till nicely browned up, remove on a platter, in same pan saute mussels and sausage slices keep on the chicken platter, then saute prawns and keep aside. - Add more olive oil and braise onions till pinkish brown colour, add capsicum and braise then add tomatoes, paprika, garlic, salt, peas and lemon juice, let tomatoes go soft and blended. - Now add rice, chicken, mussels and soaked saffron strands mix well then add water let it boil
  2. When almost done add prawns and sausage slices with parsley and simmer till done. - Serve with lemon wedges

Before beginning preparations, it's important to ask, "How many people will be eating?"Once you answer that, you can. Traditionally, the paella is cooked out of doors, over a wood fire. La paella es el plato tradicional de España. Es originario de Valencia, pero existen variaciones en las diferentes provincias españolas. Paella Andalucia includes prawns, mussels, clams, chicken or rabbit, a little pork and sometimes sausage.

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