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Print Recipe
Paella in the Style of "Sea and Land" Recipe
Paella-for many it is the first thing that comes to mind when it comes to Spanish cuisine. And for the Spaniards, this dish is really a cult. Cooking paella in itself is an event and an occasion to invite friends and neighbors.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Important ingredients: olive oil (cold pressed, with mild taste), saffron and sweet paprika. Paella can be fish, meat, vegetable or mixed – there is a huge scope for imagination. Most often, the Spaniards add mushrooms, artichokes, green beans, snails, shrimp, cuttlefish, squid, mussels, rabbit, pork, chicken - in different combinations. The following is a recipe for paella with seafood and meat-Paella al estilo mar y tierra (paella in the style of "Sea and land»
    Important ingredients: olive oil (cold pressed, with mild taste), saffron and sweet paprika.
Paella can be fish, meat, vegetable or mixed – there is a huge scope for imagination. Most often, the Spaniards add mushrooms, artichokes, green beans, snails, shrimp, cuttlefish, squid, mussels, rabbit, pork, chicken - in different combinations.
The following is a recipe for paella with seafood and meat-Paella al estilo mar y tierra (paella in the style of "Sea and land»
  2. In a frying pan, heat the olive oil and fry the pieces of meat, shrimp and cuttlefish for 2 minutes on each side and put on a plate.
    In a frying pan, heat the olive oil and fry the pieces of meat, shrimp and cuttlefish for 2 minutes on each side and put on a plate.
  3. For sofrito: in juices, remaining from meat and fish, put out stretch of green and red pepper.
    For sofrito: in juices, remaining from meat and fish, put out stretch of green and red pepper.
  4. From tomatoes to remove the skins, remove the seeds, chop them into cubes and add to the peppers, add salt and black pepper. Simmer over low heat, stirring until soft, 10 minutes. Towards the end of cooking, add a pinch of saffron and a half-spoon of paprika.
    From tomatoes to remove the skins, remove the seeds, chop them into cubes and add to the peppers, add salt and black pepper. Simmer over low heat, stirring until soft, 10 minutes. Towards the end of cooking, add a pinch of saffron and a half-spoon of paprika.
  5. Pour the rice into the pan.
    Pour the rice into the pan.
  6. Return the meat to the pan, add the peas, beans, a little salt and pepper and mix thoroughly. Pour the broth and cook for 10 minutes on a fairly large fire.
    Return the meat to the pan, add the peas, beans, a little salt and pepper and mix thoroughly.
Pour the broth and cook for 10 minutes on a fairly large fire.
  7. For picada: in a mortar or blender, chop the parsley with garlic.
    For picada: in a mortar or blender, chop the parsley with garlic.
  8. Sprinkle with paella mixture of parsley and garlic. After 10 minutes, reduce the heat and put on paella mussels and shellfish, slightly drowning them in rice. After 4 minutes, put ready-made prawns and cuttlefish on paella. Cook for an additional 4 minutes. In total, after adding rice, paella is cooked for 18 minutes. Turn off the heat, cover the pan and let paella rest for two minutes.
    Sprinkle with paella mixture of parsley and garlic. After 10 minutes, reduce the heat and put on paella mussels and shellfish, slightly drowning them in rice. After 4 minutes, put ready-made prawns and cuttlefish on paella. Cook for an additional 4 minutes.
In total, after adding rice, paella is cooked for 18 minutes.
Turn off the heat, cover the pan and let paella rest for two minutes.
  9. Serve with slices of lemon and chilled wine.
    Serve with slices of lemon and chilled wine.

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