Real Spanish paella Ingredients: Veggie version - 35 cl of - olive oil - 2 - sweet onions cut into strips - 6 - very ripe tomatoes, boiled and peeled - 2 - peppers (1 red and 1 green) washed, seeded and cut into strips, salt and pepper - 1 kg of - long grain rice - 1 kg of - chicken - 500 g of - bone-in pork chops cut into pieces - 1 kg of mussels, washed in several waters and scraped, removing the beards - 1 kg of - squid cut into large squares - 12 - langoustines or prawns - 4 cloves of - crushed garlic, taking care to remove the central germ - 1 - sweet chorizopeas or green beans or artichokes (optional) - 2 sachets of - paella spices.
Utensils： 1 saucepan pots and pans- 1 Set 3 frying pans best frying pans- 1 Wooden spoon 1 Lid 1 knife knives- 1 tablespoon- 1 pitter 1 dish-
Total time:
1h30
Preparation:
1h30 -
Cooking:
-
Phase 1
Prepare a large pot of boiling water with 1 tablespoon of salt, ground pepper and 2 sachets of saffron spices for paella which will serve as broth.
Phase 2
In the Paëllera (large, wide, thick pan special for making paella), pour the cold olive oil and add the squid, let them brown then add the meats and the chorizo cut into slices, removing the skin when the oil is hot.
Phase 3
As soon as the meats are browned, add the pressed onions and garlic as well as the pepper strips.
Phase 4
When everything has taken on color, add the mussels and langoustines (or prawns).
Phase 5
Let the mussels open and the prawns turn red.
Phase 6
Then add the chopped tomatoes and mix when everything is well browned.
Phase 7
Add the rice in a drizzle, distributing it evenly in the dish, then cover with the very hot broth.
Phase 8
Let the rice cook for approximately 25 to 30 minutes and do not mix any further.
Phase 9
Taste and if there is no liquid, add broth so that the rice absorbs it well and continues cooking.
Phase 10
Optionally add peas or green beans or artichokes, blanched for each of them.
Phase 11
Decorate the dish by arranging the prawns or langoustines planted in the rice as well as the mussels. Cut a few lemons andplace them around the dish. That's it, Buen provecho!
Utensils： 1 saucepan pots and pans- 1 Set 3 frying pans best frying pans- 1 Wooden spoon 1 Lid 1 knife knives- 1 tablespoon- 1 pitter 1 dish-
Total time:
1h30
Preparation:
1h30 -
Cooking:
-
Phase 1
Prepare a large pot of boiling water with 1 tablespoon of salt, ground pepper and 2 sachets of saffron spices for paella which will serve as broth.
Phase 2
In the Paëllera (large, wide, thick pan special for making paella), pour the cold olive oil and add the squid, let them brown then add the meats and the chorizo cut into slices, removing the skin when the oil is hot.
Phase 3
As soon as the meats are browned, add the pressed onions and garlic as well as the pepper strips.
Phase 4
When everything has taken on color, add the mussels and langoustines (or prawns).
Phase 5
Let the mussels open and the prawns turn red.
Phase 6
Then add the chopped tomatoes and mix when everything is well browned.
Phase 7
Add the rice in a drizzle, distributing it evenly in the dish, then cover with the very hot broth.
Phase 8
Let the rice cook for approximately 25 to 30 minutes and do not mix any further.
Phase 9
Taste and if there is no liquid, add broth so that the rice absorbs it well and continues cooking.
Phase 10
Optionally add peas or green beans or artichokes, blanched for each of them.
Phase 11
Decorate the dish by arranging the prawns or langoustines planted in the rice as well as the mussels. Cut a few lemons andplace them around the dish. That's it, Buen provecho!