Paella - a traditional dish of Valencia, in some ways, like pilaf . Currently paella is very popular, it is prepared in almost all restaurants and cafes in Spain, and in many catering establishments of other Mediterranean countries.
Preparing paella in a special frying pan (from the name of which, in fact, the name of the dish happened). The main component of paella is rice of European varieties, and it also includes olive oil and spices. The remaining components of paella can be chicken, seafood, fish, beans, greens and / or vegetables, mushrooms, fruits. Recipes in different regions vary considerably, depending on the local products.
There are many recipes for cooking paella with chicken, we will learn how to cook it - it will be unusual and tasty.
Spanish hot paella with chicken and vegetables - recipe
Ingredients:
- rice white medium grains - 250 g;
- chicken (fillet) - 600;
- olive oil - 6 tbsp. spoons;
- onions - 1 pc .;
- broth chicken - about 500 ml;
- saffron - 2 pinch;
- kidney beans - 250 g (you can use frozen);
- tomato paste - 2 tbsp. spoons;
- garlic - 3 cloves;
- white wine - 60 ml;
- red hot pepper;
- cloves - 3 inflorescences;
- parsley and cilantro.
Preparation
Rice is washed with cold water and thrown into a sieve.
Chop the chicken with small pieces (as in pilaf), and onions - a quarter rings or slightly smaller.
Cooking in a deep frying pan. First, heat the oil very strongly and fry the meat and onions, actively turning the spatula, then reduce the heat and until browning (about 15 minutes). Slightly prisalivaem mixture.
Pour rice into the frying pan, mix with meat and onions. We pour wine and broth into the frying pan, add tomato paste and ground spices. We mix 1 time.
Cooking for medium heat for about 8 minutes, then on low heat the same time. Carefully try the rice on the readiness, it should be almost ready.
Cover the lid, remove the frying pan from the stove and wrap it tightly in a thick towel. After about 8 minutes, add the crushed garlic and herbs to the paella. Stirring. To the table we serve in a frying pan.
Light paella with chicken, seafood and mushrooms
Ingredients:
- rice medium-grained white European - 1 cup;
- flesh of squid - 300 g;
- cod fillet - 300 g;
- chicken fillet with hips - 300 g;
- champignons or oyster mushrooms fresh - 200 g;
- onion - 1 pc .;
- olive oil - 6 tbsp. spoons;
- white wine strong - 30 ml;
- saffron and other ground spices;
- garlic;
- lemon;
- greens of coriander, basil and parsley.
Preparation
Chop chicken meat small pieces or short strips, as well, the flesh of squid and fish. Boil the chicken in a minimum amount of water for 25 minutes and remove from the broth. In the same broth we boil fish and squid for 3 minutes and also extract. Rinse rice with boiling water and then with cold water. If the squid is small they can be cut after digestion (strips or spirals).
In olive oil in a deep frying pan fry until onion onion sliced quarter rings, mushrooms and chicken. Add rice and spices, pour in white wine and about 500 ml or slightly hotter broth, the same one in which chicken and seafood was cooked. We mix 1 time. Bringing paella on a weak
We serve a light paella, of course, in a frying pan.
To the paella with chicken, white or pink saturated wines with a well-expressed fruit acidity (preferably Spanish) are perfectly harmonious.