Beach blanket paella - traditional recipe from Spain

Spanish paella is one of the most internationally renowned recipes. It is also very versatile, as long as the two main components are always present, you can make a variety of changes: rice and saffron. Other than that, this dish can really take many ingredients. Even rice can be any kind. I bought medium or long grain that can be found in any grocery store, and it can make a fine paella.

However, saffron is another matter. I still remember inviting a paella in California many years ago. Our owner prepared an external burner, a typical paella cooking pot and a bunch of "delicious" ingredients to add. When they started cooking, they took out a container of "yellow #5" food coloring agent and added it to the pot. My husband and I immediately looked at each other and said, "This is not a paella." When preparing a good, real paella, I will pay attention to the importance of considering real saffron. Saffron adds a typical yellow color to rice, but it also adds a unique flavor.

I share with you the traditional recipe of my paella, which has been passed down through generations in Spain. Do a little preparation at home, this recipe is perfect for a beach picnic.

Katalenas Spanish Paella al Fresco

Ingredients/appliance you may need to study and find in advance

You need a Spanish paella, light metal or clay pot, usually round. The other two ingredients sought in advance are Spanish paprika, called "pimenton" and saffron. You can find them at LaTienda.com. ["La Tienda" means "shop" in Spanish.] Most Spanish seafood dishes contain some kind of meat. I use chicken because everyone likes it, but you can add beef or Spanish sausage [sausage], or both.

The ingredients and recipes will first list the chicken recipe as it must be cooked in advance. If you want to skip the meat preparation, you can add the sausage directly to the paella on the beach; simply cut into pieces.

Ingredients:

For chicken:

• 1 lb. Chicken Winged Drumstick


• 1/2 onion


• 1/3 of green pepper


• 2 garlic cloves


• 1/4 cup white wine


• 2 teaspoons of Spanish paprika [pimenton]


• 3 tablespoons olive oil

For paella:

• 2 cups of white rice


• 5 cups of water


• 1 medium onion


• 1/2 green pepper


• 2 garlic cloves


• 1 carrot


• 1 pound of prawns, uncooked


• 1/2 pound scallop


• 18 small neck 蛤蜊


• 3 salmon fillets


• 2 saffron envelopes [or two teaspoons of powder saffron]


• 2 knorr chicken broth


• 1/2 cup olive oil


• salt

Ready to work from home

• In a medium pan, add 4 tablespoons of olive oil and heat for a few minutes. Add chopped onions, garlic and green peppers and fry for about 10 minutes. Add the chicken drum and lid. Pour a quarter cup of white wine, cover and cook for 30 minutes, occasionally stirring. Add 3 tablespoons of water and 2 teaspoons of Spanish paprika [pimenton] and cook for another 10 minutes. Allow the chicken to cool and refrigerate in a container until you are ready to go to the beach.


• Clean and peeled shrimp [optional]; rinse the scallops and cut into medium-sized squid slices. Add a few tablespoons of water and place in a separate container from the chicken. Refrigerate until you are ready to go to the beach.


• There may be sand in the cockroaches, I suggest you rinse them, then put them in boiling water for a few seconds until they open. When they start to open, pry them out of the water, put them in a container with a few spoonfuls of cooking water, and put them in the refrigerator until they are ready to go to the beach.


• Do not discard the water used to cook it. It contains astringent taste and will be used later when we cook. You can eliminate impurities with cheesecloth or even cloth napkins. refrigeration. Later I instructed to cook 5 cups of boiled rice; you can use the water as part of it.


• Cut the onions, sweet peppers, garlic and carrots into small pieces and set aside. refrigeration.

Prepare [at the beach]

• Boil 5 cups of water [including reserved water for cooking clams]. Add 2 chicken broth and saffron to the water.


• While the water is heating, place the paella on the fire and add half a cup of olive oil. After the oil is warm, pour the chopped vegetables, occasionally stir and cook until the onions are clear.


• Add cooked chicken, sauces and vegetables. Stir as it begins to warm up. Then add raw fish [shimp, a mixture of scallops and squid] and stir frequently during cooking. At this point, the aroma of fish, chicken and vegetables will attract people to the fire.


• After about 10 minutes, pour the rice while keeping the medium heat. Stir well until all the grains are wet with the juice of the other ingredients in just a few minutes. Then add near boiling water [melt the saffron and chicken broth]. All ingredients were stirred together for 5 minutes. Minimize heat. Salty and inserted in the whole Spanish paella. Boil with a low heat until all the water is absorbed and the rice becomes soft for about 20 minutes.

Good luck, good appetite!

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