According to The American Heritage Dictionary of English, paella is a saffron-flavored dish made with various combinations of rice, vegetables, meat, chicken and seafood. The dictionary also explains that paella means a pot or pan in Old French and Catalan. Traditional paella pans are flat and large in diameter, with handles on each side.
In fact, paella is one of the most versatile dishes you can make. Paella also has great benefits for cleaning the fridge and using up leftover meats and vegetables. Any combination will be great, the secret is in the chemistry. Paella is a dish that is usually prepared for several people. In addition, the paella was quite fragrant the next day because the taste had already fused and became stronger.
This article is not a recipe, but a chart outlining the three main steps you need to follow to prepare an amazing paella, leaving the reader (the chef!) free to be creative and making their own dish to make themselves by customizing it to your taste.
First rice.
Select the type of rice you want to use. Feel free to experiment, but be aware that paella has a lot of ingredients and if you're not happy with the end result with a certain type of rice, you could end up with a lot of waste. Basmati, chocolate, or mixed with rice can add great flavor and texture. Follow the package directions for washing and cooking rice. Finely chop some onions, garlic and tomatoes. Heat the pan and add the olive oil once the pan is hot (be careful not to let the oil smoke. Burnt olive oil is carcinogenic and very unhealthy). Once the oil is hot, add the uncooked rice. Frying raw rice gives it a spicy taste. Let the rice cook in the pot for about a minute. Add chopped onion, garlic and tomatoes until soft, stirring constantly. Season with turmeric, salt and pepper. Feel free to experiment. Cumin, cayenne pepper, various ground spices or even cinnamon or cloves can easily be added according to your taste. This mixture should not sit on the stove for more than three to five minutes. Over high heat with constant stirring, the ingredients should not be sticky, but should be well mixed and softened. Once all the ingredients are mixed, remove the pan from the heat and add the frozen peas. Add enough peas to get a balanced mixture.
Second Meat.
Grill a few pieces of chicken in a skillet over high heat. Thighs, thighs, chest... everything is fine. Don't cook whole meat, burn the outside. Once browned, set the meat aside. Lamb can also add a nice flavor to your paella.
Third, to combine all of this.
Cover the bottom of the paella pan with the raw rice mixture. Place the fried chicken pieces on it. Add raw merguez (spicy lamb sausage) and minnow fillet, roll up and secure with toothpick or string. Use any type of fish, but make sure the meat blends well. Pour a little chicken stock on top (if the stock is warm, the cooking time will be reduced). Keep in mind that you can also add wine for added flavor. Cover the pan with the paella and cook at 350F for about 45 minutes or until the rice is cooked through. At this point you can add raw shrimp or lean meat and cook uncovered for another five minutes.
In short, the secret to the perfect paella is to make it yourself!
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