what is paella like??? recipes please:-))?

Question

do I have to use fish or can I make it with other ingredients? thanks!!

Answer 1

Easy Paella
4 boneless skinless chicken thighs (1 lb.)

1 medium onion, chopped

1 medium red pepper, chopped

1 Tbsp. oil

1 can (14-1/2 oz.) chicken broth

1 can (15 oz.) stewed tomatoes, undrained

1 cup frozen peas

1 tsp. turmeric (optional)

1/2 tsp. red pepper flakes

2 cups MINUTE White Rice, uncooked

COOK chicken, onion and bell peppers in hot oil in large skillet until chicken is browned on both sides, turning chicken and stirring vegetables occasionally.

ADD chicken broth, tomatoes with their liquid, the peas, turmeric and red pepper flakes; bring to boil.

STIR in rice. Reduce heat to low; cover. Cook 5 min. or until rice is tender.

Answer 2

Paella

Valencian paella.Paella (pronounced in Spanish IPA: [pa'eʎa]) is a rice dish, originally from Valencia (Spain) where it is traditionally eaten on Sundays.

The name paella is the word for "frying pan" in Valencian (from Latin patella).

Paella is usually garnished with vegetables and meat or seafood. The three main ingredients are rice, saffron, and olive oil.


There is an old story of how the Moorish kings’ servants created rice dishes by mixing the left-overs from royal banquets in large pots to take home. It is said by some that that word paella originates from the Arab word “baqiyah” meaning left-overs.


Basic cooking method
Preparation of paella with peas, chicken, shellfish, and calamariPaella is generally cooked in a paella pan, which is a large, shallow, flat pan. First the meat, and then the vegetables are stir fried in olive oil; subsequently water is added and brought to a boil, and left it boiling for half an hour or so (this however is not the sole method utilised in the preparation. Many chefs add the water, allow it to come to the boil and at that moment add the rice. Otherwise the water may evaporate leaving not enough liquid in which to cook the rice). Later, after checking the obtained broth flavour and adding salt if required, the rice is added. Real paella rice is never stir-fried in oil, as pilaf. Once the rice is nearly done, the paella is removed from the heat and left to absorb the remaining water. Traditional paella has a crispy, caramelized, toasted bottom (called socarrat in Valencian) that is considered a delicacy. To achieve a socarrat, one needs only to turn up the heat to high and listen to the bottom of the rice toast. Once the aroma of toasted rice comes from the pan, the heat is removed once again. The paella is ready to be served after having cooled for several minutes.

For recipes, see Wikibooks:Cookbook:Paella.

Answer 3

I think it is great but it is to each persons own taste, if you are not a fish lover here is an alternative for you :)

Ingredients for 4 persons

1 medium chicken
1 medium rabbit
2 medium ripe chopped tomatoes
165 grs. wide green bean ( spanish-bachoqueta)
130 grs. large white lima beans ( spanish-garrafon)
1 level teaspoon of saffron
3 cups of spanish rice
8 cups of hot water or ( even better chicken broth)
olive oil ( enough to cover the bottom of the paella pan)
salt ( to taste)
1 level teaspoon of sweet red paprika
First, heat the oil and when it is hot enough, add the rabbit and chicken (lightly salted ) and fry unitl lightly browned. Then add the white and green beans and cook them together with the meat. While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.




Cook all the ingredients for about 20 minutes over a high fire and tasting for salt. After 20 minutes we add the rice, distributing it evenly, making sure the rice is covered with liquid. The fire should be fairly high, not interrupting the boil. It takes about 20 minutes for the paella rice to cook. Do not stir the rice once you have added it to the paella pans, just change its position so that the fire gets to all patrs equally. All the broth should be absorbed when finished. Take the paella off the fire and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.

For a fantastic table presentation, small wedges of lemon can decorate the border and branches of romero (aromatic herbs) in the middle. Now you are ready to dig into your paella with wooden spoons and eat directly from the paela pans!

Answer 4

Paella is a typical Spanish dish which has to be cooked in an open fire in a big and deep pan. Well originally, paella had the basic of tomato paste, bell peppers, capsicum(red and yellow), shellfish and any kind of seafood..plus all the normal spices and seasonings. However, now days, you can cook paella towards any style you prefer however, it will not be called a paella anymore..it becomes more of a fried rice dish. People tend to it more with chicken now days cause it is more cheaper and easier compared to seafood.

Answer 5

I use a Gordon Ramsay paella recipe, but leave all the seafood out as I am not a great fan of it. In Tapas restaurants I have seen vegetarian and chicken only paellas, so I think a lot of them are just using what you have available.

Answer 6

traditionally Paella is fish based, but you can use whatever you like - Personally I think it gets a bit too much with all that rice, best as a side dish

Answer 7

2 TBSP olive oil
1 medium onion, chpped
1 medium red bell pepper, diced
2 large garlic cloves, minced
2 1/2 cups long grain rice
3 1/2 cups fish broth
3/4 cup white wine
2 tsp koshe salt
12 lrg shrimp
12 small clams
12 black mussels
1/2 cup tender young peas
2 tbsp parsley, plus more for garnish
1/2 tsp saffron threads, crushed with you fingers
pinch of black ground pepper
pinch of cheyenne

those are the ingredients...I'll tell you the rest later...my fingers are cramping

Answer 8

Paella is a spanish food. Here is the recipe:


Paella Mixta
Chicken and Seafood Paella
4 tablespoons olive oil
1 lb. boneless, skinless chicken thighs, halved
1/2 lb. shrimp, shelled with tails left on
1/2 lb. squid, sliced into rings
1 medium onion, chopped
1 medium red bell pepper, chopped
4 garlic cloves, chopped
3 cups short-grain (Arborio) rice
2 medium artichokes, trimmed, quartered and choke removed
1/2 lb. fresh green beans
1 medium tomato, halved, grated
2 teaspoons salt
1 teaspoon saffron
1/2 teaspoon freshly ground pepper
9 cups chicken broth*
1 lb. clams, well-rinsed
1 lemon, cut into thin wedges
2 tablespoons toasted pine nuts, if desired

1. Heat 2 tablespoons oil in paella pan or large skillet over medium-high heat until hot. Add chicken thighs; brown about 2 minutes on each side. Remove from pan.
2. Add shrimp; sauté about 2 minutes or until pink. Remove from pan. Add squid; cook and toss about 2 minutes or until opaque. Remove from pan. Wipe pan with paper towels.
3. Reduce heat to medium; add remaining 2 tablespoons oil to pan. Add onion; sauté until softened. Add bell pepper and garlic; sauté until softened
4. Add rice; sauté 1 minute, stirring constantly. Return chicken thighs and squid to pan. Stir in artichokes, green beans, tomato, salt, saffron, pepper and chicken broth. Bring to a boil. Reduce heat; simmer 15 minutes.
5. Add clams and shrimp; simmer 5 minutes or until clams open and rice is almost done but still chewy. Remove pan from heat. Cover with dish towel; let stand 5 to 10 minutes before serving to finish cooking. Garnish with lemon and pine nuts.
*If chicken broth is heated separately, the mixture will boil much faster.
8 to 12 servings

Answer 9

the paella is a very good food!
i like so much it! but i haven't recipes.. i m sorry!

Answer 10

yes you can make it with other ingredients. its a spanish rice dish from spain. its great. you can only use poultry and no seafood, typically shellfish. i personally do not have a recipie, but food.com should.