Spanish Paella

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Paella is a common dish originated in Spain and is used in Spanish, Indian and Portuguese cuisine. Your entire meal is made in one shallow pot. Not complicated at all to make. If you are in a rush or just don't feel like going through the hassle of making a bunch of different things, then try this. Very simple,  If you can boil water than you can make Paella. 

Spanish Paella
Servings 6
Prep time: 10 min
Total time: 30 min
Source: Elise Jackson

Ingredients
3 tbsp olive oil
2 cups rice
2  cups water
1/2 cup white cooking wine
0.5g persian saffron strands
mussels, shrimp, scallops, calamari
1/2 tsp crushed garlic
1/2 onion diced
1/2 green pepper diced
1/2 red pepper diced
pinch salt

Directions
Rince your rice, set aside. 

Wrap your saffron in aluminum foil and lightly roast it on a frying pan for a few seconds on each side, this helps to soften the taste and to allow more of the color to come out when you infuse it in the water. (Be careful because it can burn easily) 

Add saffron to your water and allow to boil for about 5 min. Remove from heat and let sit for about 10 min. You will notice the water turning into a light yellow color. In a shallow cooking pan heat your oil and on medium high heat sautée your onion, garlic and pepper, once browned add in your rice and a pinch of salt. Sautee well.



Add saffron water and cooking wine, bring to a boil, turn heat to low and cook for about 5 minutes before adding in your calamari and scallops. Allow to simmer on low heat until the water is almost all dried up. Add shrimp towards the end and leave on low heat until fully cooked. Once done, Fluff it all with a fork and Serve right away. 

Note: You can add many different things to your Paella, its common to use mussels. But as I don't like them much I did mine with scallops instead. Feel free to add what you like for instance peas, mussels, cut up pieces of chicken, octopus, broccoli etc. All of these things can be added to the pot. If you decide to use the chicken just be sure to  sautée it first on the side and then add it in to the pot. For the mussels you might need a few extra minutes to allow it to cook, you would need to add it in the beginning as you add the water to the rice and you will know it's ready once the shells begin to open up.


From my kitchen to yours
God Bless and Enjoy

Comments

  1. UnknownDecember 19, 2018 at 12:53 PM

    Sound yummy. Rick would eat your whole dish and your hubby would get none! LOL!!!

    ReplyDelete

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