Paella Realtasting Style

• Not 10 minuten Not 10 minuten
• Attack!! Attack!!
• Knoblauch, Rosmarie und Peterselie Knoblauch, Rosmarie und Peterselie
• Bohnen und Paprika Bohnen und Paprika
• Gruppenfoto Gruppenfoto
• Zwiebel und Tomaten Zwiebel und Tomaten
• Bomba de Valencia Bomba de Valencia
• Poulet angebraten Poulet angebraten
• Es geht loss Es geht loss
• 1 schritt weiter 1 schritt weiter
•  

Ingredients

• 500 Gr.  Reis  Bomba de Valenica (More information about Paella rice here)
• 2 Large Onions cut in 0.5 cm pieces
• 1 Large gartlic finely chopped
• 2 Tomotoes in 1 cm pieces without the seeds
• 12 Tbspn Olive Oil (Not bitter)
• 0.8 Liter of fishstock (Make fresh or buy but not too salty becareful)
• 1.0 Liter of chickenstock (Make fresh or buy but not too salty be careful)
• Around a Tbspn of Safran (Get good quality!)
• 6 Tbspn Fresh Rosemary very finely chopped
• 2 Tbspn Fresh Parsley very finely chopped
• 6 Small chicken legs
• 400 Grams Fresh fish that is has firm meat
• 200 Grams of Shellfish
• 12 Gambas uncooked and without gut
• 300 Gram Red paprika chopped in medium stripes
• 300 Gram Green Beans cut in medium sized pieces and remove
• 2 Lemons (Cut in 8 Pieces)

Preparation

In 10 easy steps to perfect Paella. Chop and prepare all ingredients. Check you have every ready to use near the stove. Get ready to make paella! Let's have some fun! Put on some spanish music to get in the mood like this playlist here for example. You find the video below.

1Preheat the 220 Degrees Celcius

2Add olive oil to a pan and fry the chickenlegs untill brown and almost cooked. Pending size this takes around 20 minutes

3Make the stock, add the safran, rosemary, cook for 30 seconds and keep warm

4Add some oliveoil to a fryingpan or a paellepan. Fry the onoins until they are shings and light brown. Do not fry to fast. After 5 minutes add the garlic and fry gentle. Be careful not to burn the garlic. Wait another 4 minutes and add the tomatoes pieces and continue to cook for another 5 minutes. Now your "sofritto" is ready! This is the base for the paella

5Add and mix the rice into the sofritto. Ensure that the rice is properly coated!

6Add the peppers and green beans. Mix well together

7Reheat the stock in another pan and cook quickly for 30 seconds. Add to the pan with the other ingredients. Make sure you do not use too much stock. Check the amount needed on the packaging of your rice as each type needs a different amount of water. Form Bomba de Valencia it is almost 1 to 4 or 1 to 5 pending the rice in question

8Add the stock to the other ingredients. Taste! And add a little salt if needed to your taste! Rememberthe fish will add a little saltyness as well. Add the fish and shell fish, not the gambas (mix genlty in the rice mixture), Add the chickenlegs (devide among the pan

9Now let it gently cook for 10 minutes and add the Gambas to the top. Cook for another 5 minutes

10Add the pan to the oven and let it cook for another 6 to 10 minutes. If you do not have an oven keep it gently cooking on the stove for another 10 - 12 minutes. And serve this delicious Pealla!

Important is preparation and timing. Taste the Paella as it is cooking (Careful with raw fish) and check the consistency of the rice. Important the rice should still have a little bite.

Winepairing

With a dish like a Pealla you can drink many wines depending on your flavor. A red Sancerre can be very refreshing and delightful. Important is the serving temperature and your personal taste not forgetting some nice glasses.

• Dry rosé from Navarra or Rioja
• Other wines with tempranillo or garnacha (grenache work well) The can be a little cooler (Red 15 degrees celcius and Whites around 11 degrees) Or drink a nice drop from France like a Sancerre Rouge or Rosé from Provence.