Could you please tell me how to make a classic Paella?

Question

Could you please tell me how to make a classic Paella?

Answer 1

How to make Paella

Paella is a one of the world's most famous rice dishes, and this version is a seafood extravaganza. Traditionally, paella is prepared in a paellera (a wide, shallow pan with looped handles) and cooked over an outdoor fire. However, it's easy to cook paella to authentic perfection in your own kitchen over the stovetop. The following paella recipe serves 4, and for best results cook in a 14 or 15-inch paellera. A large shallow frying pan makes an acceptable substitute.



Finely chop 1 red onion, dice 1 red and 1 green pepper (capsicum), finely chop 4 cloves of garlic, and finely chop 2 tablespoons of fresh flat-leaf parsley.

Using a box grater, puree 2 ripe tomatoes (vine-ripened are best), discarding the skin. Alternatively you can use a cup of canned peeled tomatoes mashed with a fork.





Peel and de-vein 16 large raw shrimp (prawns), cut 2 squid tubes into rings, and scrub and debeard 12 fresh mussels. Cover and refrigerate.

Sofrito is a Spanish tomato and onion sauce which is used as a flavor base for a variety of dishes, including paella. To make the sofrito, heat 2 tablespoons of extra virgin olive oil in the paella pan over a medium heat and cook the chopped red onion, 2 tablespoons of parsley and 3 of the chopped garlic cloves for 8 minutes, stirring occasionally. Add the pureed tomatoes and 2 teaspoons of paprika (preferably Spanish smoked paprika) and cook until all the liquid from the tomatoes has evaporated and the sofrito has the consistency of jam. Transfer the sofrito to a small bowl and wipe clean the paella pan.



While the sofrito is cooking, place the mussels in a saucepan with half a cup of simmering water. Cover and steam on a low heat for 5 minutes. Remove mussels and set aside, discarding any that haven't opened.

Heat 1 tablespoon of extra virgin olive oil in the paella pan over a medium-high heat. Add the remaining clove of chopped garlic and the shrimp and cook for 1½ minutes, tossing continuously. Add the squid rings and cook for a further 1½ minutes. Remove the shrimp and squid from the paella pan and lightly season with salt and freshly ground black pepper. Cover and set aside.



Heat 2 tablespoons of extra virgin olive oil in the paella pan over a medium heat and cook the diced red and green peppers for 6 minutes, stirring occasionally.



Add the sofrito back to the pan along with 1½ cups of Spanish Calasparra or Bomba rice (regular medium-grain rice makes a good substitute) and cook for a minute, stirring to coat the grains.



Add hot stock, saffron, salt and pepper and cook without stirring



Add 3 cups of heated fish or chicken stock, a pinch of saffron threads, 1½ teaspoons sea salt and ½ teaspoon freshly ground black pepper. Stir to combine, and bring to a rolling simmer. Cook for 10 minutes, uncovered without stirring. (To make sure the rice cooks evenly you will need to regularly move the paella pan around the heat source, or you can stradle the paella pan over two burners.)

Lower the heat to a gentle simmer and cook for a further 15 minutes without stirring. After 15 minutes, turn the heat up to medium-high for a minute or so until you can smell the rice toasting at the bottom, then remove the paella pan from the heat. (The toasted rice bottom of a paella is called socorrat and is highly prized.)



Push the reserved shrimp, mussels and squid into the cooked rice, and scatter with half a cup of defrosted green peas. Cover the pan with foil or a clean cloth, and let the paella rest for 5 minutes.



Present the paella in the pan at the table with lemon wedges on the side for drizzling.

Answer 2

Ingredients:

1 1/2 pounds squid (see note at bottom)

2 pounds green peas, shelled

1/2 teaspoon salt

1 teaspoon saffron threads (about 1 big pinch)

1 cup boiling water

2 teaspoons mixed dried thyme, sage, and rosemary leaves

1/4 cup extra-virgin olive oil

2 yellow onions, chopped

4 cloves garlic, minced

2 large red sweet peppers, seeded and cut lengthwise into 1/4-inch-wide strips

3 1/2 cups short-grain Spanish, Arborio, or other short- or medium-grain white rice

6 to 8 cups chicken broth

1/2-pound piece pancetta or ham, cut into 1/2-inch cubes

1 pound chorizo sausage, cut into 1-inch pieces

1 pound firm white fish fillet such as cod or halibut, cut into 1-inch pieces

4 large tomatoes

1 pound raw shrimp in the shell

I 1/2 pounds mussels, scrubbed and debearded

1 1/2 pounds clams, scrubbed

1 teaspoon fresh thyme

1 teaspoon fresh oregano

First, clean the squid: working with 1 squid at a time, grasp the head just below the eyes and pull gently from the body. Using a sharp knife, slice off the tentacles from the rest of the head, then squeeze out the "beak" from the base of the tentacles. Set the whole tentacles aside. Remove and discard the quill-like cartilidge and entrails from the body pouch and discard. Rinse the body well, peel off the mauve-patterned skin that covers it, then cut the body cross-wie into 1/2-inch-wide rings. Set aside with the tentacles.

Build a medium fire in a grill.

In a saucepan, ccombine the peas with water to cover by 2 inches. Add the salt and bring to a boil. Reduce the heat to medium and simmer until tender, 10 to 15 minutes. The length of time will depend upon the age and size of the peas. Drain and set aside.

In a small bowl, combine the saffron threads and boiling water and let stand until ready to use.

When the fire is ready, place a paella pan or other wide, shallow pan on top of the grill about 8 inches from the coals. Sprinkle in the 2 teaspoons dried herbs and stir for a few seconds. Add the olive oil, onions, and garlic and cook, stirring, until the onions are translucent, 3 to 4 minutes. Add the sweet peppers and cook for another 2 to 3 minutes until beginning to soften. Add the rice and continue to cook, stirring, until the rice glistens and has changed color slightly. Add 6 cups of the broth and the saffron with its water and bring to a boil. Add the squid, pancetta or ham, chorizo, fish, tomatoes, and peas.

Cook until most, but not all, of the liquid has been absorbed, 15 to 20 minutes. Stir from time to time and add more broth if the liquid evaporates too quickly and the rice begins to stick. Add the shrimp, mussels, and clams and let them cook, now without stirring the mixture. When the shrimp have become opaque and the shells of the clams and mussels have opened, remove the paella from the heat, sprinkle with the fresh thyme and oregano, cover lightly with foil, and let stand for 5 minutes to allow the flavors to blend.

Discard any mussels or clams that failed to open. Serve the paella hot.

Enjoy!!! :)

Answer 3

yea ,also add some braised RABBIT  honest !