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We hope you got insight from reading it, now let’s go back to paella! recipe. You can cook paella! using 15 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to make Paella!:
- Take 250 grams of Paella rice – dry weight.
- Provide 2 of Boneless chicken thighs.
- Prepare 400 grams of Fresh live mussels.
- Get 1 small of chorizo sausage.
- Use 2 clove of Garlic.
- Get 1 of Handful garden peas.
- Get 1 of Yellow or red pepper.
- Prepare 3 of Shallots.
- Use 1 of Glass red wine.
- Get 1 pinch of Saffron.
- Provide 1/2 tsp of Dried mixed herbs.
- Provide 1/2 tsp of Smoked paprika.
- Provide 1/2 small of tin tomato puree.
- Take 750 ml of Chicken stock.
- You need 2 of Lemon wedges.
Instructions to make Paella!:
- Add the rice, tomato purée, chicken stock, mixed herbs, saffron and paprika to a large saucepan. Season with salt and pepper. Bring to the boil, stir, lower the heat, cover and simmer for 20 min or untill the rice has absorbed the liquid, stirring occasionally and tasting. When rice is at the desired consistancy, turn off the heat and rest..
- Meanwhile, slice the chicken, chop the garlic and chorizo and add to a paella pan (or wok), fry for a few minutes. Slice the shallots and pepper and add to the pan with the peas, cook for a further 5 minutes, adding a bit of the wine if it becomes dry..
- Add the remaining wine, with the mussels in their shells and cook on high for approx 10 minutes or untill the mussel shells have opened and the chicken is cooked through. Discard any closed mussels..
- When the rice is done and rested for at least 5 minutes, add it to the paella pan and stir through. Serve immediately with the lemon wedge and a glass of wine!.
While those with Spanish ancestry will have different versions of the dish, here's how to master his version. 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. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
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