Fish with saffron
18 recipes
Paella Valenciana
ingredients
servings
8
Pepper
to taste
Iodized salt
to taste
Extra virgin olive oil
to taste
White wine
to taste
Vegetable broth
to taste
Parsley
1 sprig
Lemons
1 unit
Garlic
1 wedge
Onions
1 unit
Yellow peppers
1 unit
Saffron
1/3 oz
Prawns
8 unit
Peas
200 oz
Spicy salami
200 oz
Canned tomato sauce, without salt
300 oz
Rice
300 oz
Mussels
500 oz
Chicken breast
1000 oz
single courses from Spain
Paella Valenciana
Paella Valenciana
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Paella is the symbol of gastronomic Spain, fascinates and intrigues tourists from all over the world, it is customary to taste it on the beach, in company and accompanied by sangria.
preparation
step 1
In a paellera with chopped chicken oil, separately prepare a kind of sauce and combine chopped onion with garlic and parsley, combine the tomato paste and cook for 5 minutes.
step 2
Wash the mussels, place them in a saucepan with a glass of wine and allow them to be opened on fire, once ready, check and remove all sealed shells.
step 3
Combine the tomato sauce with the salads you have previously sliced and the peas, after 5 minutes add the prawns and cook for 10 minutes, finally join the mussels.
step 4
Transfer everything into paellera with the chicken and, keeping the low heat, mix the ingredients by moving them together with a wooden spoon
step 5
Add the pepper cut into strips and adjust the taste with salt and pepper.
step 6
Spread the rice on the frying pan evenly and distribute it evenly.
step 7
Sprinkle and filter the juice of a lemon and melt the saffron sachets in a small broth.
step 8
Wrap the paella first with the filtered lemon juice then with some bowl of hot broth (about 4), bring the broth to boil, stirring occasionally
step 9
Cover it in the oven for 15-18 minutes.
step 10
Let the paella rest 2-3 minutes off the oven before serving
