Paella Realtasting Style
Before you start cooking. Read the list below and make sure all is ready as most of the work is the preparation then timing and a little patience. Pour your self a glass of wine, start the music and enjoy a little culinary journey real tasting style! Wines recommend by traubenliebe. 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.
≈ 1085 kcal · 58 g Protein · 115 g Kohlenhydrate · 43 g Fett — KI-Schätzung pro Portion
Zutaten
Zubereitung
- 1
Preheat the 220 Degrees Celcius
- 2
Add olive oil to a pan and fry the chickenlegs untill brown and almost cooked. Pending size this takes around 20 minutes
- 3
Make the stock, add the safran, rosemary, cook for 30 seconds and keep warm
- 4
Add 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
- 5
Add and mix the rice into the sofritto. Ensure that the rice is properly coated!
- 6
Add the peppers and green beans. Mix well together
- 7
Reheat 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
- 8
Add 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
- 9
Now let it gently cook for 10 minutes and add the Gambas to the top. Cook for another 5 minutes
- 10
Add 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!
Rémys Weinempfehlung
Red Sancerre
A red Sancerre can be very refreshing and delightful.
Dry rosé
Dry rosé from Navarra or Rioja
Tempranillo or Garnacha
Other wines with tempranillo or garnacha (grenache work well) The can be a little cooler (Red 15 degrees celcius and Whites around 11 degrees)
Sancerre Rouge or Rosé from Provence
Or drink a nice drop from France like a Sancerre Rouge or Rosé from Provence.
