According to The United states Heritage Dictionary of the English Language, paella is a saffron-flavored dish made with different combinations of rice, vegetables, meat, chicken as well as seafood. The Dictionary also explains that in the Old France and Catalan languages, paella means frying pan or pot. The traditional paella pan is flat and of big diameter, it can also have handles on each side.
In fact, paella is one of the the majority of versatile dishes to make. Paella also has the advantage of becoming great to clean out the fridge and use upward leftover meats and vegetables. Any combination will eventually be excellent the secret is in the biochemistry. Paella is a dish that is generally made to feed several people. Moreover, paella is quite flavorful the following day as the tastes have experienced time to mix with each other and become stronger.
This information is not a recipe but rather an outline that explains the three basic steps to follow to make a wonderful paella while leaving the reader (the chef!) the latitude to be creative and to result in the dish their own by customizing it to their taste.
First the rice.
Select a kind of rice that you are comfy using. Feel free to experiment but know that paella contains a lot of ingredients and if you are unhappy with the outcome with a particular kind of rice, you might end up getting a lot of waste. Basmati, dark brown or a mix with wild rice can add great taste as well as texture. Follow the instructions about the package with regards to cleaning and cooking the actual rice. Finely chop some onion, garlic clove and tomato. Heat a saucepan and add olive oil once the soup pot is hot (make sure that the oil does not start smoking. Burnt olive oil is cancer causing and quite harmful). Once the oil is actually hot, throw in the uncooked rice. Frying uncooked rice provides it with a nutty flavor. Let the rice fry within the saucepan for a minute or so. Add the chopped onion, garlic and tomato until these people soften, mixing continuously. Spice with saffron, salt and pepper. Feel free to experiment. Cumin, Cayenne various fine herbs or even a bit cinnamon or cloves can easily be added for a flavoring of your own. This mixture should not be on the stove for more which three to five minutes. At high heat with constant mixing, none of the elements should stick but they should mix nicely together and make softer. Once all the ingredients are combined, remove the saucepan from the burner and mix in a few frozen peas. Add enough peas to make a well balanced combination.
Second the beef.
In a frying pan from high heat, brown some pieces of chicken. Legs, drumsticks, breasts...it's all good. Do not cook the actual meat completely however brown the outside. As soon as browned, set the meat aside. Lamb can also add excellent flavor to your paella.
Third combining it all.
Cover the bottom of the paella pan with the uncooked rice mixture. Add the browned chicken pieces on the top. Add uncooked Merguez (spicy lamb sausages) and small seafood filets rolled up and fastened with a toothpick or chain. Use any type of seafood but make sure that its flesh will hold well together. Pour some chicken broth on top (when the broth is warm the cooking time will decrease). Note that you can also include wine for more flavor. Cover the paella meal and cook for about 45 minutes from 350F or until the grain is cooked. At this point you can add raw shrimp or even muscles and prepare uncovered for another 5 minutes.
In short, the secret to preparing the perfect paella would be to make it your own!
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