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How to make Spanish rice?

In this article, we read about How to make Spanish rice?


For four servings

  • Three vine tomatoes, great
  • 0.2 g saffron threads, two letters
  • 150 g chorizo
  • One onion, peeled
  • Two cloves of garlic, peeled
  • One paprika, Red
  • 100 g green beans, cleaned
  • 3 tbsp olive oil
  • 700 ml fish or vegetable stock
  • 16 king prawns, raw, unpeeled, headless
  • 200 g paella rice
  • sea-salt
  • 100 g frozen peas, thawed
  • 250 g chicken breast fillet, Ready to cook, cut into bite-sized pieces
  • 300 g cod fillets, cut into bite-sized pieces
  • One organic lemon, cut into columns

Preparation to make Spanish rice

Score the tomatoes, pour boiling water over them and wait a moment. Quench cold, skin, drain, and dice. Pour two tablespoons of boiling water over the saffron. Peel the chorizo, cut in half lengthways, and cut across into slices. Finely dice the onion and garlic. Clean the peppers and dice 1 cm in size. Halve the beans. Heat a pan and fry the chorizo ​​in it for 2 minutes, then remove and set aside. Add the oil to the frying fat. Sauté the onion and paprika in it for 5 minutes. Add the garlic, tomatoes, stock, and saffron with soaking water. Stir everything.

Cut the back shell of the shrimp lengthways in the middle, score the shrimp meat and remove the black intestine. Add rice to the pan, season with salt, and simmer for 5 minutes over medium heat while stirring. Cook the prawns for 3 minutes on low heat, then turn them. In the meantime, cook the beans in boiling salted water for 2 minutes. Add the peas and cook for 1 minute. Then drain through a sieve and drain well.

Salt the chicken breast and codpieces. Add to the paella and let simmer for 5 minutes – do not stir the paella anymore. Add the beans, peas, and chorizo, heat again, remove from heat and let steep for 5 minutes. Serve the paella garnished with lemon wedges.

By the way

Paella is the national dish of the Valencía province and is now world-famous. The wonderfully creamy rice stew with delicate saffron is a firework of flavors from everything the Spanish province offers: fish, crustaceans, and meat.

How is a paella recipe adequately prepared?

The Spanish national dish paella is named after the pan in which it is prepared: the paellera , from the Latin word patella for “flat slice” or “bowl”. For the preparation of paella on your own stove, it is also recommended to use a large, flat pan so that the paella does not get higher than 4 cm. Special paella rice – such as the Calasparra or the enormously swellable Bomba- Vegetables, meat, fish and / or seafood are cooked with plenty of stock and saffron. The liquid should be measured so that it is absorbed or evaporated after the cooking time. Stir the paella as little as possible during preparation so that a slightly burnt, aromatic crust forms on the bottom – this is the best piece of paella and belongs to the Guest of Honor.  

Which ingredients belong in a paella?

The essential ingredients, rice, saffron, and good olive oil, form the basis of a good paella. Afterward, there are no limits to creativity: Various vegetables such as beans, peppers or tomatoes, chicken or rabbit meat, Spanish chorizo, or of course fish and / or seafood can be combined with one another as the mood takes you.

What is paella valenciana?

The full name of the national dish , as it is still known today in Valencia, is paella, Valenciana de la Huerta, literally: Valencian paella from the vegetable garden. In addition to fresh vegetables from this region, the original contains rabbits, snails, or chicken. It is prepared in the open air over charcoal in a paellera.

Also read: how to cook lobster tail



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