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Paella is a typical Spanish recipe and is a bit of a symbol of Spanish cuisine. Although it can be eaten all over Spain, paella is a typical Valencian dish. The name "paella" derives from the container in which it is prepared: a low and wide pan with handles, in which this splendid dish is cooked.
The paella recipe can be meat, fish, or mixed. As with all these traditional preparations, there is no single recipe, but everyone prepares it in their own way. Elena and I prepared a Spanish dinner on Saturday night and prepared our first mixed paella, all accompanied by rivers of sangria, always prepared by us.
Preparing paella is easier than you imagine even if the process is very long due to the different cooking of the ingredients, but you just need to organize and schematize everything to prepare a mouth-watering paella: P
In the next few days we will also post the sangria recipe, just long enough to write the recipe and organize the photos and you will see it on our blogs, because there is no Spanish dinner without sangria;)

Blanch the peas for 5 minutes and set aside. Roast the peppers on a grill, then peel them, cut them into strips and set aside.

In a large wok, sauté the chopped onion in a few tablespoons of extra virgin olive oil. Add the chicken spindles and brown them for about ten minutes, blending halfway through cooking with half the white wine.

Lift the chicken drumsticks and set them aside.
In the same wok in which you previously cooked the chicken, add the crumbled sausage, the chopped loin and the paprika and cook for 5 minutes blending the meat with the rest of the wine.

In the meantime, remove the skin from the chicken and cut the meat into small pieces, then add it to the wok with the other meats.

Add the peas and peppers, mix everything, season with salt and finish cooking.

In the meantime, clean the squid and peel the prawns.
In a separate pan, fry a clove of garlic in the oil, lift it and add the squid cut into rings.

Add the prawns, season with salt and cook the prawns and squid for a couple of minutes.

Prepare some broth and dissolve a sachet of saffron in it.
Turn on the oven at 180 ° C.

Now start assembling the Valencian paella.

In a paellera (I have adapted a low-sided baking pan) pour the meat with the vegetables and the fish with their cooking sauces and mix everything together.

Add the rice and cover flush with the boiling broth in which you dissolved the saffron.

Arrange the scampi crosswise on the paella, cover with silver paper and bake the Valencian paella at 180 ° C for about 20 minutes.

While cooking, clean the mussels.
Cook the mussels in a pan with a lid until the valves open.

If after 20 minutes there is still broth in the paellera, finish cooking the paella on the burners until the liquid is completely absorbed.

Serve the Valencian paella on the table garnished with the mussels and if you want some lemon wedges.

Paella: the classic recipe with step-by-step photos of fish Paella

There Paella it's a first course typical of Spanish cuisine, based on rice, saffron, seafood and / or addition of meat. A unique goodness, with an indescribable taste and scent that originates from Valencian community and then spread throughout Spain in many varieties whose peculiarity is to be cooked in typical pan the “paellera” from which it takes its name!

Like any traditional recipe, there are some many variations depending on the region of Spain where it is prepared. The most famous, the Paella Valenciana, mixed, made with seafood, meat, chicken, rabbit and vegetables, which change depending on the area. The one I'm giving you today is al Classic recipe of Paella, or the Paella de mariscos, literally seafood, with the addition of shrimp, squid and scampi: the most loved in the world! With all step by step secrets to bring to the table a perfect Paella, really like the original one that can be enjoyed on the Iberian Peninsula! It's about a simple recipe, albeit laborious: you just need some time available for clean the fish And cook all the seafood according to the passages. the secret for an excellent result, in addition to choosing quality fresh fish is to use the typical rice for paella, that is the bomb rice, a very format resistant to long cooking, which remains al dente even without the classic roasting that is done in Risotto alla pescatora all'italiana! The result will surprise you for its taste and texture! an amazing creamy and tasty Paella! Perfect like first course, for all seasons, especially in summer, perhaps served with an appetizer of Croquetas and a second of Catalan shrimp, you will feel like you have found all the Spanish atmosphere on the table! But given the richness of the ingredients, Paella is also ideal as single dish! Very good even heated!

How to prepare Valencian Paella

To make the Valencian paella, first prepare the vegetable broth that you will need to cook the rice. Put the saffron pistils in a jug 1, take a ladle of hot water from the broth and pour it over the pistils 2: leave them to infuse until they need to be used. Now move on to preparing the rest of the ingredients. Clean the rabbit from the entrails and cut it into pieces of 2-3 cm 3: in all you should get 500 g of rabbit pulp.

Divide the chicken drumsticks in half and set 4 aside. Peel the peppers, remove the seeds and internal filaments and cut them first into layers 5 and then into coarse pieces 6.

Wash the tomatoes and cut them first into slices 7 and then into chunks 8. Finally, check the green beans and divide them in half 9.

Take the paella pan (alternatively choose a very large pan, possibly made of iron or steel), heat the oil and start adding the rabbit 10 and the chicken 11. Salt, pepper and brown for 15 minutes over medium-high heat, touching the meat as little as possible so that a tasty crust forms 12.

When the meat is browned, move it to the sides of the pan and add the 13 peppers, 14 green beans and 15 tomatoes in the center. Cook the vegetables for 10 minutes to keep them crunchy.

At this point, pour the rice into the pan distributing it in the shape of a cross 16 and toast it for a minute mixing it with the other ingredients, then add the vegetable broth all at once 17: from this moment on you will no longer have to touch the rice. Also add the liquid with the saffron pistils that you had left to infuse 18 and continue cooking for 30 minutes over medium-low heat, always without stirring.

After the cooking time of the rice, the liquid should have been completely absorbed, then turn off the heat, cover the pan with aluminum foil 19 and let it rest for about ten minutes. Once ready, remove the aluminum foil and mix well to mix everything, taking care to scrape the bottom of the pan to also remove the rice that has remained stuck and which will make everything even tastier 20. Your Valencian paella is ready to be served 21!

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Paella - Recipes

This looks amazing! I am a huge Paella fan and this is a delicious looking version! Beautiful.

Thanks, so much, Karista! It really was quick, easy and delicious!

basmati rice is good and tasty u can use amira basmati rice.

Absolutely delicious basmati rice, classic recipe..looks divine.

This article is very informative and intersting, Thanks for sharing such an informative article with us.
keep updating.
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You actually make it look so easy with your performance but I find this matter to be actually something which I think I would never comprehend. It seems too complicated and extremely broad for me. I & # 39m looking forward for your next post, I & # 8217ll try to get the hang of it! Brown basmati rice, Basmati

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Paella Valenciana

a pack of Paella Mix,
a leek,
250 g of sweet green chillies,
250 g of sausage,
200 g of sliced ​​chicken breast,
8 frozen prawns,
2 lemons,
dry white wine,

1) In a pan with 4 tablespoons of oil, sauté the leek and the peppers cut into rings: add the chicken, cut into strips, and sauté over a high flame with salt. Cook the frozen prawns for 10 minutes in boiling salted water. Keep all ingredients warm.
2) In a non-stick pan, sauté the diced sausage in a tablespoon of oil. Add the rice and the spices contained in the package, stir, leave to flavor for a few moments then pour over half a glass of wine. When it has evaporated, continue the preparation as indicated on the package.
3) A few minutes before turning off, add the vegetables and chicken kept aside, soaked in the juice of a lemon and mix. Add the prawns, cover, leave on the heat for another moment, turn off and let it rest for 5 minutes before serving with the remaining lemon wedges.


In a large pan, heat six tablespoons of oil, season the chopped onion and, when it has become transparent, add the chicken cut into small pieces, the diced pork, the squid strips, the crumbled sausages and cook for about ten minutes. Add the peas and continue cooking for twenty minutes. Adjust salt and pepper.

Meanwhile, collect the mussels in a pan, add half a glass of water and let them open over high heat. As soon as the valves open, withdraw the container, shell the molluscs except four or five that you will use for decoration, and keep their cooking water after filtering it with gauze. Add the rice to the pan with the meat, pour a cup of broth for each cup of rice, the liquid from the mussels, two more cups of broth, the saffron diluted in a little broth and mix. Add the tails of the shelled prawns.

Place the pan in a preheated oven at 180 ° and cook for about twenty minutes without stirring. Remove the container when the rice is almost dry. Before serving, add the shelled mussels and those in the shell. Bring to the table in the cooking pot.

My super paella

Put a little finely chopped onion in a pan and brown well for about 10 minutes, then cook the peas.

In the paella (specific pan for this dish) put a chopped garlic and onion, add the oil and cook the peppers cut into strips for about 10 minutes.

Once the peppers have softened, add the peas and stew them for another 5 minutes.

Add the peeled tomato and cook for another 5 minutes.
Meanwhile, prepare the fish broth and clean the monkfish.

Fillet the fish and set the fillets aside.
Prepare the fish broth using the monkfish carcass, the heads of the prawns (except for 4 which must be left whole for decoration), the onion cut into 4 wedges, the celery, the carrot, the tomato, the peppercorns and for last the 4 whole prawns, enough water to cover everything and the salt.

Cook the broth until it has all the flavor of the fish carcasses.
In the meantime, put the diced chicken and pork, the wings and the whole sausage in a pan with a drizzle of oil and a little salt and cook over high heat until golden brown.

Once cooked, cut the sausage into chunks and add everything to the vegetables with the tomato, add the cuttlefish as well, being careful to remove the black and cook for a little longer.

Put the clams (previously purged) in a pan over high heat and let them open.

Repeat the procedure for the mussels adding a little fresh pepper. Recover and filter the broth from the mussels and clams, filter the broth made with the monkfish through a sieve.

At this point, toast the rice a little in a saucepan and once toasted add it to the preparation and mix well.

Take some broth in a glass and dissolve the paprika and saffron well.

Add to the paella, mixing well.
At this point, add the monkfish cut into large cubes and the peeled prawns, mix well.
Add to the paella as much mixed broth of fish, clams, mussels and meat as 2 and 1/2 times the volume of the rice.

Once covered with the broth, add the previously shelled clams and mussels, keep a few for decoration.

From this moment the paella should no longer be mixed but simply pricked with the handle of the wooden spoon, so that it does not turn out to be a risotto. Continue until the liquid is completely absorbed by the rice. When almost cooked, remove from heat and put the paella in the oven with the low grill to form the typical crust underneath.

This is a single dish preceded only by a small appetizer and accompany with sangria.

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What to combine with paella.

Hello everybody!
this weekend I will have guests (there will be 5) for lunch and I wanted to make seafood paella! as there is also 1 vegetarian, 1 with seafood and 1 with vegetables.
I should to find nice appetizers, quick to make, cold or hot, it doesn't matter, not too expensive (like oysters au gratin!), to combine with paellas, only I have no idea about it!
can you help me?
Thanks, bye, Camilla

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the first time I ate paella, at the home of a Spaniard, as an appetizer who prepared marinara mussels.

Even croutons wouldn't hurt.

I would say that a well done Bruschetta would be appreciated by all vegetarians and non-vegetarians.
Maybe with black olives and basil.
Otherwise I would suggest an appetizer that you can find on my "zuppa in cucina" album.
These are lettuce, raw and robiola rolls.
The only problem is the vegetarian person though.
I am abb. simple, just wash and clean the lettuce leaving the outer leaves whole, blanch them and spread them gently to dry. Place a slice of raw ham, a piece of robiola, a pinch of pepper and 4 or 5 drops of oil on each leaf. Close by rolling up and refrigerate until ready to serve. If you put the lettuce leaves side by side you can make a long roll to cut into small Japan Style portions. Hi!