HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Foodday

 

Spanish Paella Recipe

 

One of the most classic dishes of Spain, paella (py-AY-yuh) is a grand creation of varied flavors and ingredients. Saffron, the world's most expensive spice, baths the rice in a golden hue, while shellfish, meats, sausages and vegetables add color, texture and contrast. Named after the wide, shallow pan in which it is traditionally cooked, the dish is perfect for a party, as the heavenly aromas and festive colors will inspire all your guests to dance, sing and be merry.

paella

Ingredients

  • 1/2 cup Spanish Olive Oil
  • 1/2 pound pork, cut in pieces
  • 1 chicken (1-3/4 pounds) cut up
  • 2 onions, chopped
  • 1 garlic clove, crushed
  • 1/4 pound uncooked ham, cut in strips
  • Salt, pepper
  • 4 cups boullion
  • 2 pinches saffron
  • 1 bay leaf
  • 1-3/4 cups uncooked rice
  • 2 green peppers, cut in strips
  • 4 tomatoes, peeled and cut up
  • 1 cup green peas (fresh or frozen)
  • 1 cup green beans (fresh or frozen)
  • 1/4 pound cooked shrimp
  • 2 ounces canned mushrooms

Preparation

Heat the olive oil in a large skillet. Add pork and chicken: cook about 15 minutes, or until chicken is browned on all sides. Add onion, garlic and ham; cook about 5 minutes longer. Season with salt and pepper. Add broth mixed with saffron and bay leaf; cook 30 minutes. Remove bay leaf and add rice. Cover and continue cooking 15 minutes.

Meanwhile, heat 1 or 2 tablespoons olive oil in a heavy saucepan and add pepper and tomatoes. Cook about 5 minutes and add peas, beans and a little broth to prevent the vegetables from scorching. Cover and cook until vegetables are tender; add to rice mixture. Mix in shrimp and mushrooms. Season to taste with salt and pepper. Heat to serving temperature.

6 to 8 servings  

Provided by Aceite De Oliva De Espana (Spanish Olive Oil)

 
Paella Recipes
 
Kitchen Gypsy

 

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

Arrow to Top

This page modified January 2007


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.