Paella

Aromatized Rice ,Rice preparation, Part 2

Paella

Every Spanish cook has his or her own version of paella. Which may include a wide range of ingredient in every paella is a medium -grain rice, such as Spanish Valenca or Italian Arborio, because of their texture and the way the grains cling together when cooked. Paella is a typical Spanish dish and is traditionally cooked in a "paellera" - a round flat pan with two handles - which is then put on the table. It is normally made using shellfish but can also be made with chicken or rabbit. In many Spanish villages, especially in coastal areas, they use a giant paellera to cook paella on festival days which is big enough to feed everybody.

Ingredients Qty Olive oil 1 tbsp Boneless chicken pieces 500gms Chicken sausages 2 pieces Prawns (if using cooked prawns substitute fish stock for the water) 200gms Mussels 12nos. Rice (traditionally short grain rice) 500gms Carrots, finely chopped 2nos. Medium-sized tomatoes, skinned and finely chopped 2nos. Green beans 100gms Cloves of garlic, coarsely chopped 2nos. Small onion, finely chopped 1nos. Red pepper, finely chopped 1nos. Bay leaf 3pcs. Water 1liter Dry white wine 300ml Lemon wedges

Methods

In deep pan, heat oil over medium-high, heat until very hot . Add chicken and sausages cook until brown ed , about 10 minutes. With slotted spoon, transfer chicken and sausages to bowl.Reduce heat to medium. Add onion and chopped red pepper to the pan: cook, stirring frequently, until onion is tender, about 5 minutes. Stir in garlic and ground red pepper; cook 30 seconds. Add tomatoes with their puree and wine; cook, braking up tomatoes with side of spoon, until liquid has evaporated.Stir rice, carrots, green beans, bay leafs and salt into the pan. Thinly slice sausages; return rice and chicken to the pan. Heat to boiling over high heat. Reduce heat; cover and simmer 20 minutes.Tuck mussels into paella; cover and cook 3 minutes . Tuck shrimp into paella; cover and cook just until mussels have opened. Discard bay leaf and any mussels that have not opened. Sprinkle paella with parsley and serve with lemon wedges.