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Belgourmet's Paella recipe
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Worlds most famous "Paella" recipe.
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Ingredients for 8 persons:
2/3 glasses (of water) of oil
2 mugs of Calasparra's rice (ab. 6oo gr.)
5 mugs of fish bouillon
500 g. of prawns
1 medium squid
1 Kg. of small mussels or 1 Kg. of cockle
500 g. of cod fish (in one slice)
1 green pepper (if seasonable)
1 fresh red pepper, cooked or from a tin
1 small tin of green peas
1 small onion (70gr.)
2 fresh medium tomatoes
Some blossom of raw saffron
Less than half garlic clove
1 small sprig of parsley
Salt

Additionnal comment:
Paella

 

 Paella

Paella

Half of the oil has to be heated in a pan, and then add the onion cut in very small pieces and slightly fry it (about 5 minutes). Next add the tomatoes that have to be peeled off, cut into pieces and without the seeds. Let everything slightly fry for another 5 minutes, crushing the tomatoes with the edge of a palette knife. Once is ready, it has to be strained (smashed) and poured into the \"paellera\" (Paella-pan)(1).

In another pot, and with cold water, bring to boil the bone of the fish and all the shells of the prawns, keeping the bodies apart. In another pot boil the small mussels and the cockles with very few water (they should be washed before with lots of water and salt). In the very moment the shells are opened, take it away from the heat and get out the empty shells without a body inside, keeping the ones with the animal. Take both boiling liquids and sift it with a fine sieve.

In the \"paellera\" where rice is going to be cooked, give the rest of the oil left and the first frying we have prepared (1). If there is any green pepper cut it in squares of 3 cm. and gives it in so it fries a bit. Then give the squid previously cut in long stripes of 1cm. wide and 4 cm. long, or in rings. Next comes the fish that has to be cut in small pieces and finally give the rice in the pan. Stir it with a wooden spoon and don not let it become brown. Add some salt, and finally, give the liquid you have done before, which has to be hot but not boiling. If necessary add some hot water to complete the 5 mugs. With low heat, move the \"paellera\" but only by the handle so the fluid is well distributed.

Meanwhile in a mortar, pound a little bit of garlic, the parsley and the saffron with a pestle, together with a bit of salt to avoid slipping and at the end, add a couple of tbsp. of warm water.

Pour the mixture over the rice and shake the \"paellera\" by the handles or spread it with a spoon all over the surface. Now it comes the bodies of the prawns, and when the liquid is half way done add, in a nice way, the red pepper in stripes, the small mussels or the cockles, the green peas and the red sausage.

It takes normally about 20 minutes from the moment you gave the liquid in, but that depends on the sort of rice you have used.

Once the rice is tender and the liquid away, place the \"paellera\" out of the heat, on a wet cloth, leaving it to rest for about 5 minutes.

It is served with some lemon slices around the border, to make look nicer, but some people use to give drops of lemon in the paella.

There are also people who use to give some drops of lemon as well, but just after giving the liquid before cooking. They say that helps the rice not to get sticky.



 


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Paella Half of the oil has to be heated in a pan, and then add the onion cut in very small pieces and slightly fry it (about 5 minutes). Next add the tomatoes that have to be peeled off, cut into pieces and without the seeds. Let everything slightly fry for another 5 minutes, crushing the tomatoes with the edge of a palette knife. Once is ready, it has to be strained (smashed) and poured into the \"paellera\" (Paella-pan)(1).

In another pot, and with cold water, bring to boil the bone of the fish and all the shells of the prawns, keeping the bodies apart. In another pot boil the small mussels and the cockles with very few water (they should be washed before with lots of water and salt). In the very moment the shells are opened, take it away from the heat and get out the empty shells without a body inside, keeping the ones with the animal. Take both boiling liquids and sift it with a fine sieve.

In the \"paellera\" where rice is going to be cooked, give the rest of the oil left and the first frying we have prepared (1). If there is any green pepper cut it in squares of 3 cm. and gives it in so it fries a bit. Then give the squid previously cut in long stripes of 1cm. wide and 4 cm. long, or in rings. Next comes the fish that has to be cut in small pieces and finally give the rice in the pan. Stir it with a wooden spoon and don not let it become brown. Add some salt, and finally, give the liquid you have done before, which has to be hot but not boiling. If necessary add some hot water to complete the 5 mugs. With low heat, move the \"paellera\" but only by the handle so the fluid is well distributed.

Meanwhile in a mortar, pound a little bit of garlic, the parsley and the saffron with a pestle, together with a bit of salt to avoid slipping and at the end, add a couple of tbsp. of warm water.

Pour the mixture over the rice and shake the \"paellera\" by the handles or spread it with a spoon all over the surface. Now it comes the bodies of the prawns, and when the liquid is half way done add, in a nice way, the red pepper in stripes, the small mussels or the cockles, the green peas and the red sausage.

It takes normally about 20 minutes from the moment you gave the liquid in, but that depends on the sort of rice you have used.

Once the rice is tender and the liquid away, place the \"paellera\" out of the heat, on a wet cloth, leaving it to rest for about 5 minutes.

It is served with some lemon slices around the border, to make look nicer, but some people use to give drops of lemon in the paella.

There are also people who use to give some drops of lemon as well, but just after giving the liquid before cooking. They say that helps the rice not to get sticky.