Paella is a dish with Spanish specificity, based on rice, vegetables, and like any dish with tradition and fame, its recipe has been perpetuated all over the world, in variants more or less close to the original one.
Regardless of the variations, several elements define it: rice, saffron, peas and shrimp.
There is also the version with shells, various seafood, with the most delicious or light sauces.
All in all, I am satisfied with the paella in the version I prepared at home! Very tasty, full of color, plus I made it in my hard-working Regis Stone pan .
In fact, I think the secret to this food is to prepare it in a quality wok with good, fresh ingredients.
I am extremely pleased with the quality of these pans . I have already prepared some recipes and I really am very satisfied!
You will say frying pan , but only if you try them, you will understand why I keep praising them.
Inside, they are provided with a special, non-stick coating with a hot stone effect, and due to this, it does not allow food to stick and helps them to retain their properties and nutritional qualities. Its thickness of 4 mm makes Regis Stone pans much more resistant to scratches and more durable.
Even nicer is Aroma Lid , the drip-resistant glass lid. I find this thing really formidable, because this system allows you to flavor the food without lifting the lid at all. Put oil, wine, spices, etc. there, and it is “administered” in small doses during preparation.
Big like from me for these pans!
Preparation time: 40 min Nr servings: 4
- 300 gr rice
- 1 red bell pepper (kapia)
- 1 white onion
- 1 red onion
- 1 chorizo sausage
- 1 l vegetable soup
- 1 saffron powder
- 4-5 lg peas peas
- 50 ml white wine
- olive oil
- 8 unpeeled shrimp
- 1 clove garlic
Prepare the wok pan by hand.
Put a tablespoon of olive oil. Put it on the fire, heat it.
Onions, garlic cloves and bell peppers are cleaned, washed and chopped. They are browned in the wok.
Let it sizzle a little, then add the sausage cut into suitable rounds. Let the chorizo sizzle for a while, then add the washed rice. Mix with a wooden spatula to spread over the entire surface. When the rice becomes glassy, add half the amount of vegetable soup (preferably hot). Cover with a lid and leave on the right heat.
Put the saffron in the rest of the soup, leave it for a few minutes, then add it over the rice. Add a few tablespoons of peas and cover again. Leave it until it absorbs almost all the soup, and at the end add the wine and leave it on the fire for a few more minutes.
Separately, brown the shrimp for a few minutes in a little olive oil and a clove of chopped garlic. Set aside and place over the paella (I preferred to clean them), but they can be put whole.
This paella came out extremely tasty and filling.
May it be useful to you!