Paella (Spanish rice recipe)

   

chicken paella

Chicken Paella

       There a hundreds of recipes available for Paella, everyone has its own favorite recipe. This recipe is based on chicken as the main ingredient.

      Paella is a typical Spanish recipe which is cooked in a "Paellera" - which is a round flat pan with two handles. It is mostly served in the same flat pan. Paella is normally made using shellfish but, you can also make it using chicken, rabbit or any kind of meat. In many festivals in Spain, mostly people in villages, use a large paellera to cook enough paella to feed everyone.

     This dish is very flexible, you don't need exactly the same ingredients to cook Paella. You can also use some substitute ingredients if some of them are not easily available.

Ingredients

1. 170g / 6oz chorizo

2. 110g / 4oz pancetta
3. 2 cloves garlic, finely chopped
4. 1 large Spanish onion
5. 1 red pepper
6. 1 tsp soft thyme leaves
7. 1/4 tsp dried red chili flakes

8. 570ml / 1 pint calasparra rice
9. 1 tsp paprika
10. 125ml / 4 fl oz dry white wine
11. 1.2 liters / 2 pints chicken stock
12. 8 chicken thighs
13. 18 small clams
14. 110g / 4oz fresh or frozen peas
15. 4 large tomatoes
16. 125ml / 4fl oz olive oil
17. 1 head garlic
18. 12 raw prawns
19. 5 tbsp chopped flatleaf parsley
20. Salt and black pepper

chicken paella with peas

Steps
1. First of all, heat half of the olive oil in a Paellera. Add the chorizo and pancetta in the oil and fry it. Now add the garlic, onion and pepper in it and heat until softened. Then, add the thyme, chili flakes and calasparra        rice, and stir until all the grains of rice are nicely coated.
2. Now add the paprika and dry white wine and when it starts bubbling, pour the hot chicken stock and chicken thighs in it and cook for 10 minutes.
3. Then add the clams into the dish with the peas and chopped tomatoes and continue to cook gently for 10 more minutes.
4. Now heat the remaining oil with the garlic cloves in a separate pan and add the prawns in it. Fry quickly for a minute and then add hem into paella. do the same with the squid and then add it into paella too.
5. Now scatter the chopped parsley over the paella for a great look.
6. Your chicken paella is ready now, serve it immediately.

                          

Nutrition facts
These nutrition facts are based on 2 cups serving size.

Calories = 600
Total fat = 25.0 g
Cholesterol = 95 mg
Sodium = 910 mg
Total carbohydrate = 55 g
Protein = 36.0 g
Potassium = 575 mg

Spanish Pisto Manchego

Pisto Manchego

Pisto Manchego

Pisto Manchego is a Spanish dish, which is very similar to ratatouille. It can be served warm as a main dish or cold as a starter or to accompany a salad. Pisto can also be used as a filling for sandwiches, savoury crepes, empanadillas or little puffed pastry pies or it can be used even as a Pisto sauce.
       Pisto Manchego freezes very well so you can also make a big batch and use as required at any time. This is an easy recipe for a traditional Spanish dish which originally came from Castilla la Mancha . But nowadays, it is a favourite simple dish cooked and served all over Spain. It is also cooked and served in many other parts of the world. 

Pisto Manchego with eggs

Basic IngredientsFollowing are the basic ingredients for Pisto Manchego

1. 4 ripe Tomatoes
2. 2 medium size Onions3. 2 green Pepper
4. 1 red Pepper
5. 2 Courgettes
6. 3 cloves of Garlic
7. Olive oil 
8. Sugar
9. Salt and Pepper
10. Hard-boiled large eggs

Pistoveggies

Steps

1. First of all, dip the tomatoes in boiling water to loosen the skin, then peel these tomatoes and then cut them into small pieces.

2. Peel and slice the onions and garlic in a bowl.

3. Clean and slice the peppers and courgettes.

4. Now, put the olive oil into a frying pan, and gently fry the garlic and onions for a few minutes. Add the peppers and now turn up the heat a little. Cook for 5 minutes, stirring all the time.
5. Add the courgette, stir and cook for 5-6 more minutes and then add the tomatoes. Now cover the pan, and leave to simmer for about 15 minutes.
6. Add a teaspoon of sugar and pepper to taste. Now turn up the heat and stir well. If the Pisto has too much liquid, let it boil away for a few more minutes, but keep stirring so that none of the ingredients stick to the bottom.


7. Transfer the Pisto to a serving bowl, and arrange the hard-boiled eggs on the top.

Pisto Manchego steps

                          
Nutritional Information

This nutritional information is based on 6 servings and on 1/8 teaspoon added salt per serving.

Calories = 91 kcal
Calcium = 4 % daily value
Vitamin C = 122 % daily value
Vitamin A = 1 % daily value
Potassium = 496 mg
Magnesium = 30 mg
Protein = 2 g
Sugar = 6 g
Fiber = 3 g
Total Carbohydrate = 11 g
Cholesterol = 0 mg
Sodium = 299 mg
Saturated fat = 1 g
Fat = 5 g
Iron = 5 % daily value