Updated: Apr 28
Paella is one of the most famous dishes of Spanish cuisine.This rice dish is prepared with meat of your choice or with fish, such as shellfish.These are often the main ingredients.Vegetables such as tomatoes and peppers are commonly used products during the preparation of Paella, just like saffron.Traditionally, the rice is cooked in the cooking liquid of the main ingrediënt.
Ingredients for Paella:
serves 4 - 500 gr - 2 cups rice - 450gr -1 lb chicken drumlets - 16 fresh muscles - 2 squid cleaned with their bodies cut into rings - 225 gr - 1/2 lb clams - 20 shrimp (uncooked and unpeeled) - 1 onion chopped - 1 red pepper chopped - 1 green pepper chopped - 2 cloves garlic chopped - 1/4 tsp saffron - 1½l - 6-7 cups of fish or chicken stock - 1/2 cup dry white wine - 5 tbs olive oil - salt and pepper to taste - lemon wedges for garnish
How to make Paella:
Bake the chicken legs in a pan with some olive oil and season with salt and pepper. Add the olive oil to a paella pan spread to cover the entire pan. Add the onion and garlic and cook for a few minutes. Add the chopped peppers and cook for a few minutes. Now we added the rice and the white wine. Spread the rice around and turn up the heat until it boils gently and the alcohol can evaporate. Add about half of the stock and the saffron. Stir everything together well and let it cook for about 10 minutes. Add the seafood and another 2 cups of the liquid. I also add some salt and pepper (remember the stock is already pretty salty). Stir everything together and get it all evenly distributed. Leave the rice to cook over medium heat about 30 minutes without touching it ever again. Check the liquid from time to time and add more if the rice looks dry. It should be wet during the cooking process. When you are getting close, taste a bit of the rice from different areas in the pan to see if it is done and to see if you have enough liquid. The rice should be soft but still have just the slightest bite to it. Once cooked, remove the paella from the heat, add the chicken legs in and cover it to let it rest for about 5 minutes. Serve and garnish with the lemon!