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Before you jump to Paella recipe, you may want to read this short interesting healthy tips about Treats that give You Vitality.
Healthy eating helps bring about a feeling of wellness. If we eat more healthy snacks and less of the bad ones we usually feel much better. Eating fresh vegetables helps you feel much better than eating a piece of pizza. This can be a problem, nonetheless, when it comes to eating between snacks. Shopping for goodies can be a struggle because you have a great number of options. Here are a handful of healthy snacks that you can use when you need an instant pick me up.
If you are looking for a quick snack, you can’t go completely wrong with a whole grain one. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for lunch break. Eating on the run can easily be healthier with whole grain chips and crackers. Whole grains are always better than refined grains included in white bread.
You will not have to look far to find a wide range of healthy snacks that can be easily prepared. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite uncomplicated.
We hope you got benefit from reading it, now let’s go back to paella recipe. You can have paella using 13 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Paella:
- Get 600 grams rice (short grain)
- You need Half a chicken in pieces
- Use 2 artichokes
- Provide 2 medium-sized red peppers
- You need 2 ripe tomatoes
- You need Black pepper
- You need Garlic
- Use Parsley
- Take 1 strand of saffron
- Take Olive oil (one glass, about 250ml)
- Use 1/2 lemon
- Provide 1 sprig each of rosemary and thyme
- Provide Salt
Instructions to make Paella:
- Fry the chicken in some olive oil. Put the browned chicken pieces into a pan with 8 glasses of water (use mineral water to avoid any chlorine taste) and bring to the boil. Leave simmering for half an hour.
- Cut the artichokes and red pepper and fry them.
- Fry the tomato and garlic in olive oil in the large paellera (special paella pan), then add the rice, stir for a minute and then add the chicken, chicken stock (there should be 6 glasses), artichokes, red peppers, the juice of half a lemon, black pepper, parsley, thyme, rosemary, the saffrón strands (grind them first. If you haven't got a grinder, use Colorante which you'll find in the spice and herbs racks in supermarkets) and salt.
- Once all the ingredients are in the paella pan, turn the heat up to maximum and boil for about 10 minutes. Then lower the heat and leave to simmer for another 10 minutes. After 20 minutes, the liquid should have evaporated. Turn off the heat, and leave to stand for five minutes. If possible cover while it is standing (many Spaniards use paper to cover the pan).
- After washing and drying the paella pan, wipe it with a piece of kitchen roll and olive oil. This stops the pan from rusting.
It's named for the wide, shallow pan it's cooked in, but I cook mine on the stovetop with delicious results. Owing to the history of paella as a peasant field dish, the classic recipe is full of meats like chicken, rabbit, eel, and even snails! Luckily for us, the most famous version is the seafood paella. Seafood paella became popular on the sunny beaches of Valencia and Barcelona. This is my mom's favorite dish.
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