Easy recipie for Paella please!?!
Meat inland etc.....Start off with a good olive oil in the pan...throw in chopped up chicken, lamb, etc or if you want a fish dish cook separately and add towards the end. Small clams and prawns, throw in towards the end as these cook in a couple of minutes. When they open they are done.. Cook in the oil till brown, then add garlic to taste. Then add what you like.......onions...peppers.. etc even veggies like cooked carrots..its up to you......when your dish is crammed with all the goodies add your rice. Long grain or round it doesn't matter....stir around the pan for a few moments then add a t.spoon of turmeric or if you want to push the boat out add some saffron. Throw in a good t.spoon of cumin and stir it around. Then add roughly twice the amount of water to that of the rice.. If your dish ends up a little thick add a little more water.....Its an easy dish, just put what you think you would like, then add the rice and so forth. That's what the Spanish do.....And what a dish it is.....Don't forget the seasoning though.
Answers: Paella........don't listen to some of the answers...is one of the easiest meals to cook. In Spain it used to be a peasant dish and its contents varied from region to region. Fish on the coast....
Meat inland etc.....Start off with a good olive oil in the pan...throw in chopped up chicken, lamb, etc or if you want a fish dish cook separately and add towards the end. Small clams and prawns, throw in towards the end as these cook in a couple of minutes. When they open they are done.. Cook in the oil till brown, then add garlic to taste. Then add what you like.......onions...peppers.. etc even veggies like cooked carrots..its up to you......when your dish is crammed with all the goodies add your rice. Long grain or round it doesn't matter....stir around the pan for a few moments then add a t.spoon of turmeric or if you want to push the boat out add some saffron. Throw in a good t.spoon of cumin and stir it around. Then add roughly twice the amount of water to that of the rice.. If your dish ends up a little thick add a little more water.....Its an easy dish, just put what you think you would like, then add the rice and so forth. That's what the Spanish do.....And what a dish it is.....Don't forget the seasoning though.
Paella is paella. It's a traditional dish that's been made pretty much the same way for centuries. You think there's an "easy" recipe and then other recipes for making it? That's not how good food and thoughtful cooking work. My advice is, make it right or open a can of beans.
http://www.lingolex.com/spanishfood/pael...
If it's "easy" it's not paella (and I've been to several paella dinners)....the easiest thing would be to buy one of those "ready made" paellas from the market but it wont be the same..
Carlo is right in that if you really want Paella you need to invest the time and money and do it right. There is no shortcut version. I do have a great recipe for it and will share if you want to email me. It's not hard necessarily for an experienced cook, but does take some time and it's no small investment. However.....
I do have a very shortcut, poor imitation, quick nite faux paella.
Cook rice with chicken stock isntead of water. Saute onions, garlic, till translucent in olive oil. Chop up either andouille or chorizo links into bite size pieces. Add this, throw in some peas, salt/pepper, saffron if you have it. When everything is cooked and combined you can throw in shrimp and cook until opaque. Toss everything together over the rice. You can add mussels, chicken, or other paella ingredients if you'd like.
Paella and easy don't belong in the same sentence.....Paella is a very involved AND expensive dish to put together.....Unless you have a paella pan and lots of money to burn on the ingredients (clams, muscles, chicken, shrimp, saffron, etc) I don't recommend paella for the novice cook.....Sorry, it's just one of those dishes that require experience in the kitchen.......But if you want to give it a go, you might want to look at some cooking sites and find a recipe that suits your needs.....
Christopher
Paella
Serves 6-8
Preparation time 30 mins to 1 hour
Cooking time 10 to 30 mins
A scrumptous traditional Spanish dish that is full of flavour.
Ingredients
170g/6oz chorizo, cut into thin slices
110g/4oz pancetta, cut into small dice
2 cloves garlic finely chopped
1 large Spanish onion, finely diced
1 red pepper, diced
1 tsp soft thyme leaves
? tsp dried red chilli flakes
570ml/1pint calasparra (Spanish short-grain) rice
1 tsp paprika
125ml/4fl oz dry white wine
1.2 litres/2 pints chicken stock, heated with ? tsp saffron strands
8 chicken thighs, each chopped in half and browned
18 small clams, cleaned
110g/4oz fresh or frozen peas
4 large tomatoes, de-seeded and diced
125ml/4fl oz good olive oil
1 head garlic, cloves separated and peeled
12 jumbo raw prawns, in shells
450g/1lb squid, cleaned and chopped into bite-sized pieces
5 tbsp chopped flatleaf parsley
salt and freshly ground black pepper
Method
1. Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.
2. Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.
3. Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too.
4. Scatter the chopped parsley over the paella and serve immediately.
Chicken Paella
1/2 pint of oil
1 chicken, cut to 8 pieces
2 bowls of rice (1lb. 5 oz. approximately)
5 bowls of meat broth
1 green pepper
1 red pepper
1 small can of peas
1 small onion
2 tomatoes
Saffron
1 clove of garlic (optional)
Parsley
Salt
Start by heating half of the oil and once warm add the cut chicken and let it cook for 15 min. Once it's brown, reserve it in a dish. Add the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled.
Let it braise about 5 minutes more, mashing the tomatoes with a skimmer. Strain it and throw it in the paella pan.
Add the rest of the oil to the paella pan. Throw the green pepper, cut to square pieces of half inch. Add the fried chicken. Keep stirring with a wooden tablespoon, without letting it go brown. Throw salt, and the meat broth, hot but not boiling. This is completed with the 5 broth bowls.
Shake the paella pan a little taking it by the handles so that it is broth flows all over. All this should be made to medium fire.
Meanwhile, in a mortar mash a little bit of garlic (optional), the parsley and the saffron, with a little bit of salt so that it doesn't slip, and it wet it with a couple of soup spoonfuls of temperate water. Spill this mixture on the rice and shake again the paella pan.
When the broth has reduced to the half decorate the paella with the red pepper cut to ribbons, and the peas.
Let it cook about 20 minutes.
Once the rice is cooked and the broth has reduced, retire the paella pan from the fire, on a wet cloth, leaving it rest for about 5 minutes.