Paella Recipe

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.

Paella recipe. Once evaporated stir in the chopped tomatoes and chicken stock. 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. Cook stirring to coat rice with oil about 3 minutes. Nourishing vibrant and served without pretension paella has held a place of honor and practicality in spanish homes for centuries.

In a saucepan combine the broth rice onion half of the garlic salt turmeric pepper and bay leaf. This recipe simplifies cooking paella by foregoing the paella pan and using a common baking pan the perfect size for parties and potlucks. Heat oil in a paella pan over medium high heat. Garnish with lemon wedges.

Bring to a boil. Traditional paella is made with rice. Combine the paprika and oregano in a small bowl. Stir in garlic red pepper flakes and rice.

Read more about paella s history. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator. Cover and simmer for 20 minutes or until rice is tender. A traditional spiced dish made in a wok.

21 recipes magazine subscription 5 issues for 5 serve up a fragrant paella to feed a crowd. Add the smoked paprika thyme and paella rice stir for 1 min then splash in the sherry if using. This recipe replaces the rice with quinoa which is very good at absorbing the flavor of whatever it cooks in. Think paella s too much of a challenge.

Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. The sausage chicken and shrimp blend nicely with the herbs and spices and there is plenty to go around. 297 ratings 4 6 out of 5 star rating.