Paella A La Valenciana
Dileriz bu tarifi beğendiniz, eğer bir sorunuz vars lütfen bize ulaşın. Teşekkürler
Malzemeler
6 cups Chicken stock
1 large whole onion, peeled
1/2 teaspoon Saffron threads
1 lb Large shrimp
12 Little neck clams (opt)
1 Broiler/fryer, cut into 9 pieces (3 1/2 lb)
Salt
Pepper
1 lb Chorizo sausage
3 tablespoon Olive oil
1 med. Onion, peeled and coarsely chopped
4 oz Salt pork, coarsely chopped (opt)
1 tablespoon minced garlic
1 cup dry white wine (opt)
1 tablespoon Paprika
1 cup chopped tomatoes
1 tablespoon chopped fresh Italian parsley
3 cup Short-grain rice
1 Bay leaf, crumbled
Juice of 1 lemon
1 large whole onion, peeled
1/2 teaspoon Saffron threads
1 lb Large shrimp
12 Little neck clams (opt)
1 Broiler/fryer, cut into 9 pieces (3 1/2 lb)
Salt
Pepper
1 lb Chorizo sausage
3 tablespoon Olive oil
1 med. Onion, peeled and coarsely chopped
4 oz Salt pork, coarsely chopped (opt)
1 tablespoon minced garlic
1 cup dry white wine (opt)
1 tablespoon Paprika
1 cup chopped tomatoes
1 tablespoon chopped fresh Italian parsley
3 cup Short-grain rice
1 Bay leaf, crumbled
Juice of 1 lemon
Yapılışı
In a saucepan, combine the chicken stock, whole onion and the crushed saffron threads. Cover the pan, and simmer over low heat while you prepare the rest of the ingredients.
Peel and devein shrimp. Wash the clams. Rinse the chicken in cold water and pat dry.
Slice the chorizo into 1/8-inch discs. Place in a paella pan or skillet, and cook over medium heat until fat is redered. Remove with slotted spoon, and reserve. Wash or wipe out the skillet. Saute shrimp in 1 tablespoon olive oil until pink; remove and reserve.
Wash or wipe out the pan. Salt and pepper chicken pieces. Brown chicken in 1 tablespoon of oil, turning until all sides are browned but not fully cooked. Remove from pan and reserve. If desired, remove the skin from the chicken pieces and discard.
Drain fat from pan. Add final tablespoon of oil to pan. Add onions and salt pork. Over medium-high heat, saute the mixture until onions are wilted. Add garlic, and saute about 30 seconds. Add white wine, stir and cook over medium-high heat until most of the wine has evaporated.
Remove pan from heat. Add paprika and tomato and parsley, and stir well. Return pan to heat, and cook until mixture thickens. Add rice, and stir until rice is coated with tomato mixture.
Remove whole onion from chicken stock. Add chicken stock and saffron to rice mixture. Raise heat to high; stir and add chicken pieces, shrimp, clams, chorizo, bay leaf and lemon juice. Gently stir ingredients. Cover and cook over low heat until the rice has absorbed the liquid and the clam shells have opened, about 25-30 minutes.
Five minutes before the end of cooking time, sprinkle top of paella with peas. Cover and continue cooking. Garnish with pimiento.
Peel and devein shrimp. Wash the clams. Rinse the chicken in cold water and pat dry.
Slice the chorizo into 1/8-inch discs. Place in a paella pan or skillet, and cook over medium heat until fat is redered. Remove with slotted spoon, and reserve. Wash or wipe out the skillet. Saute shrimp in 1 tablespoon olive oil until pink; remove and reserve.
Wash or wipe out the pan. Salt and pepper chicken pieces. Brown chicken in 1 tablespoon of oil, turning until all sides are browned but not fully cooked. Remove from pan and reserve. If desired, remove the skin from the chicken pieces and discard.
Drain fat from pan. Add final tablespoon of oil to pan. Add onions and salt pork. Over medium-high heat, saute the mixture until onions are wilted. Add garlic, and saute about 30 seconds. Add white wine, stir and cook over medium-high heat until most of the wine has evaporated.
Remove pan from heat. Add paprika and tomato and parsley, and stir well. Return pan to heat, and cook until mixture thickens. Add rice, and stir until rice is coated with tomato mixture.
Remove whole onion from chicken stock. Add chicken stock and saffron to rice mixture. Raise heat to high; stir and add chicken pieces, shrimp, clams, chorizo, bay leaf and lemon juice. Gently stir ingredients. Cover and cook over low heat until the rice has absorbed the liquid and the clam shells have opened, about 25-30 minutes.
Five minutes before the end of cooking time, sprinkle top of paella with peas. Cover and continue cooking. Garnish with pimiento.
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bu ne alaka kardesim........!kesin tum ev hanimlari yapmistir bu tarifi nede olsa hepimiz ispanyolca biliyoruz ya!bunu yazan herhalde uzun sacli sarisin ? ha..ha
Yorumu ekleyen: saadet (8 May 2013)
Paella en sevdiğim yemektir desem yeri.
Pişiririm de. Belki daha iyi bir tarif bulurum amacıyla araştırırken buraya rastladım.Yazana teşekkür etmekle birlikte, keşke Türkçeye çevirseydi, porku tariften çıkartsaydı diyesim geldi.Öte yandan tarif oldukça güzel ama dediğim gibi bir de Türkçe olsaydı!
Yorumu ekleyen: Nur Karslı (8 May 2013)