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October 16, 2015
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Paella Recipe

Ingredients for 8 people:

  • - 8 cups round rice

  • - 24 cups chicken stock

  • - A teaspoon ground saffron (color agent can be used)

  • - 3 cloves garlic

  • - 1/2 oz fresh flat-leaf parsley

  • - 5 tablespoons Extra Virgin Olive Oil

  • - 1 1/2 chicken

  • - 1 bell pepper

  • - 10 oz flat green beans

  • - Salt


METHOD


1st Step - Prepare the ingredients

Mash garlic and parsley and mix with a tablespoon of extra virgin olive oil.

Cut the chicken into 2-inch pieces removing the parts without meat.

Cut the red pepper into strips.

Cut the flat green beans in half lengthwise.


2nd Step - Fry meat and vegetables

In a large paella-pan (for 8 persons it recommended 24 inch ø - large frying pan can also be used) put 4 tablespoons of extra virgin olive oil. Fry the chicken pieces until golden and then fry vegetables pieces.

When the vegetables are browned, add the garlic and parsley paste, mix all and add a pinch of salt.


3rd Step - Chicken stock and rice

Immediately pour the stock and bring to boiling, if necessary put the heat to high. With the stock boiling add saffron or color agent and spread the rice throughout the pan. Distribute all ingredients and keep med-high heat until rice is dry. (Approximately 20 mins.)


4rd Step - Enjoy it with family, friends and Montgó Monastrell



TIPS

The amount of stock is usually three times the amount of rice but depending on the size of the pan or type of rice, these percentages may vary. To insure optimum results it is advisable to keep some warm stock apart and add it only if necessary.

Socarrat: This word refers to the thin layer of rice that being in contact with the bottom of the paella staying burns a little crunchy. Valencia appreciate socarrat, but getting the socarrat and not end up burning the paella is a sign of your expertise.

 
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