Ingredients
-
3
-
8
-
1
-
3
-
1
-
10 - 15
-
4
-
0.5
-
15
-
2 - 3
-
-
-
-
-
Directions
Authentic Spanish Paella,This is one of my all time favorite dishes. I’ve been experimenting for a year now and I think I’ve finally got it perfect. This recipe is for an 18″ pallera cooked on an open flame (a weber grill works perfectly). For a smaller pan and stovetop cooking half the recipe. Note: Some purists say an ‘authentic’ paella doesn’t mix meat and seafood. I see it as a matter of taste, and most of the paella I’ve had from various regions throughout Spain has been mixed. I leave the arguments to the old men in Valencia.,Now you can make bacon in no time! It’s easy, not messy at all and everyone loves it! Also there is no exact amount. It has a great smokey taste. coin master hack,Hi! I am very excited to make this recipe. I was hoping I could borrow your expertise to figure out the best way to cook it. (1) I don’t have a paella pan and not ready to invest in one *yet*. I was planning on cooking in a 12″ all clad saute pan (I read that non-stick and cast iron are not recommended). I see the recipe note says to half the recipe if cooking on a stove top and using a smaller pan. Would you recommend that I half the recipe even given the fact that the saute pan rim is higher? (2) Even with the all clad, would you recommend that I cook over my weber grill vs on the stove top? Or is the weber grill recommendation only if using a paella pan? THANK YOU! CAN’T WAIT TO TRY IT!
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Steps
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1
Done
|
It's Best to Have All of Your Ingredients Prepared Before You Start Cooking. |
|
2
Done
|
Prepare the Rabbit by Separating the Legs, Cutting Remaining Meat Into Small Slices and Lightly Salting. (in My Area Rabbit Is Seasonal. During the Summer and Fall I Substitute With Chicken Legs). |
|
3
Done
|
I Peel My Shrimp, Leaving Only the Tail and Then Salt Them. in Spain They Tend to Leave the Shrimp Unshelled. |
|
4
Done
|
I Always Try to Make My Chicken Stock from Scratch (time Permitting), Adding a Bit of Rosemary, a Tiny Pinch of Saffron and a Bit of Thyme. If You're Going to Use Bouillon, I'd Recommend at Least Heating It Up With These Herbs and Then Straining Before You Start. |
|
5
Done
|
Keep Your Stock Hot but not Boiling as You Cook. |
|
6
Done
|
Coat the Bottom of Your Pallera/Pan With Olive Oil. |
|
7
Done
|
Brown Your Chorizo Over High Heat For 1-2 Minutes. Do not Fully Cook, Just Get the Outside Well Browned. Set Aside. This Should Add a Nice Red Color and a Hell of a Flavor to Your Oil. |
|
8
Done
|
Brown the Rabbit For 2-3 Minutes. It Should not Be Fully Cooked. Set Aside. |
|
9
Done
|
Brown Garlic, Onion and Bell Pepper Until They're Softened, Adding Plum Tomatoes Shortly Before the Mixture Is Finished. |
|
10
Done
|
Push the Vegetables to One Side of the Pan and on the Other Add the Half Can of Tomato Paste. Caramelize It, Flipping It and Spreading It Until It Begins to Loosen (1-2 Min Over Hight Heat). |
