Spanish Rice (Paella). Nourishing, vibrant, and served without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. 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. To round out the meal, choose a good Spanish red wine from the Rioja region, grab a crusty.
Like so many other popular recipes, Valencian paella was initially a peasant dish. So today I'm sharing my Spanish Paella recipe, the foundations of which are true to the traditional Spanish Paella. Stir in garlic, red pepper flakes, and rice. You can cook Spanish Rice (Paella) using 10 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Spanish Rice (Paella)
- You need 250 ml of tomatoe sause.
- You need 2 heads of garlic.
- Prepare 4 of drumsticks of chiken.
- Prepare 80 g of green beens.
- You need 4 of Artichoke hearts.
- Prepare 1/2 tsp of saffron.
- Prepare 2 Tbsp of olive oil.
- It’s 10 g of salt.
- You need 2 Cups of rice.
- Prepare 3 Cups of warm water.
Chock-full of three kinds of seafood plus spicy chorizo, this Spanish paella will satisfy a hungry crowd. The recipe calls for Bomba rice, a short-grain Spanish rice that is prized for its ability to absorb almost three times its volume in liquid, while the grains still remain firm and delicious, but any sort of Spanish paella rice will do. Today David takes on the traditional Spanish paella recipe — paella Valenciana. While he doesn't use rabbit or snails, the results are authentic and amazing!
Spanish Rice (Paella) step by step
- In a pan, we put the drumsticks with the garlic to fry with olive oil, once its golden we add the green beens..
- Once all the previous ingredients are golden we add the artichoke hearts, and the tomatoe sauce, we cook during 2 min at medium heat and we add the water and the rice at the end. We add the saffron, the yellow colorant and we cook until al the water its evaporated and the rice cooked..
- Optional step: add some lemon juice and enjoy!.
Is there anything more Spanish than a good paella? At its best, traditional paella is the happiest thing you can do to rice. But the problem… Seafood: Fully shelled shrimp is ideal and traditional in paella, but we prefer peeled, tail on shrimp. Chicken: Substitute with pork if desired. Rice: Medium grain or jasmine rice yield the best results.