Paella, a Spanish dish that was also known in Al-Andalus during the Umayyad period, it was named ‘The rest’ (leftover). Kings, princes and people of Al-Andalus used to take the leftover of the food and give it to the poor.
The rice was always mixed with meat, chicken and various vegetables. ‘The rest’ are rice, wheat or pasta. However, the most tasty and delicious is ‘The rest’ of the Valencia.
The Paella is one of the most famous dishes of Spanish origin and its preparation varies from one area to another, making the modest dish one of the most famous Spanish and international dishes.
INGREDIENTS
– A grip of Saffron filaments
– 2 Tablespoons Oil
– 4 Pieces Chicken thighs (minced)
– 1 Onion (finely chopped)
– 2 Cloves of Garlic (finely minced)
– 200 g Cherry tomatoes
– 1 Teaspoon Paprika
– 1 Liter Chicken broth:
– 350 grams Basmati Rice
– 10 Pieces Shrimps (jumbo)
– 500 grams Mussels
– Fresh Parsley: (chopped for garnish)
METHOD
1. Add saffron filaments to a pan, and quickly stir them, then place them in a bowl and pour two tablespoons of boiling water. Leave the saffron mixture and water aside for a few minutes.
2. Heat the oil in the same pan, and cook the chicken pieces for about 10 minutes, until they are cooked from the inside, then lift them out of the fire.
3. Add onions, garlic and tomatoes to the same pan, and cook, stirring gently and occasionally, to avoid sticking to the pan.
4. Place the chicken pieces again in the pan, with onions, garlic and tomatoes, add the paprika and add the saffron mixture.
5. Then, add chicken broth, mix well, and wait until the broth boils, on low heat. Then add the washed and drained rice to the pan, making sure that the broth covers the rice. (add more broth, if necessary).
6. On high heat, cook these ingredients for 8 minutes, or enough for rice. Then add the shrimps, and cook for 8 to 10 minutes, stirring the shrimp from time to time.
7. Soak the mussels in cold water, remove the open ones, then add the mussels to the pan, stirring slightly. Make sure rice is well cooked, before serving. If you notice that the broth is still thick, use high heat to evaporate broth, but if you notice that the mixture is dry, add two tablespoons of boiling water or boiling broth. Garnish with chopped parsley and serv.
