Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make paella?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make paella?),it will help you,my kids.
Answers:
3/4 cup olive oil
1 cup grated onion
1/2 boneless pork shoulder cut into 1-inch cubes
1 3 lb. chicken cut into 8 pieces
1 teaspoon finely chopped garlic
2 cups peeled, seeded and chopped tomatoes
2 bay leaves
4 sprigs fresh parsley
salt and freshly ground black pepper
1/2 teaspoon pulverized saffron
1/4 lb. sweet green peppers, seeded, deribbed and cut into thin strips
1/4 lb. green beans, trimmed and cut into 1 inch lengths or
9 ounces frozen artichoke hearts, thawed
12 mussels, well scrubbed
1/2 pound small clams, scrubbed, soaked in cold water 30 minutes to eliminate sand
3 cups raw imported Spanish or Italian rice (or Uncle Ben's Converted)
1 7-oz. jar roasted red peppers, drained and cut into thin strips
1/2 shelled and deveined shrimp
1/4 pound fully cooked chorizo sausage, skinned and thinly sliced
2 lemons quartered
In a large casserole heat 1/3 cup olive oil and in it cook 1/2 cup grated onion for two minutes, stirring.
Add the pork and chicken and saute for 5 minutes stirring.
Then add garlic, tomatoes, herbs, salt, pepper and saffron.
Cover and cook over medium heat about 25 minutes, stirring from time to time.
Meanwhile, steam the mussels and clams in 1 cup water until they open, about 5 minutes.
Discard any that do not open.
Reserve the mussels, clams, and cooking liquor and discard the shells.
Strain the liquor.
Add the green peppers and green beans or artichokes to the casserole.
Cook covered 5 to 10 minutes longer.
Meanwhile, heat the remaining olive oil in a paella pan and cook the remaining 1/2 cup grated onion 1 minute.
Add the rice and cook stirring until all the grains are coated, 8 to 10 minutes.
Add the mussel and clam liquor plus 7 cups water to the casserole.
Bring to the boil.
Slowly pour the bubbling sauce over the rice.
Then slide the remaining contents of the casserole evenly over the sizzling rice.
Add the red peppers, shrimp, chorizo slices, mussels, and clams.
Stir once.
Cook uncovered over brisk heat until the liquid is absorbed and the rice is tender, about 20 minutes.
Rotate and shake the pan from time to time to cook the rice evenly.
Allow the contents to rest 5 minutes before serving.
Serve directly from the pan with the lemon wedges.
Other Answers:
rice
bits of chicken
sausage
prawns
muscles
veg: peas, carrots etc.
if memory serves paella is Spanish for leftovers. in restaurants, whatever wasn't eaten that day was thrown into a big pot and mixed together and sold on.
Paella
INGREDIENTS:
5 (4 ounce) links hot Italian sausage, cut into 1 inch pieces
5 (4 ounce) links mild Italian sausage, cut into 1 inch pieces
15 raw chicken tenders or strips
2 pounds large shrimp - peeled and deveined
1 onion, chopped
1 green bell pepper, seeded and cut into strips
1 large stalk celery, with leaves, finely chopped
2 cloves garlic, minced (optional)
2 cups uncooked long grain rice
2 (14.5 ounce) cans peeled and diced tomatoes, juice reserved
2 bay leaves
2 teaspoons salt
1 teaspoon dried oregano
3/4 teaspoon ground turmeric
3 1/2 cups chicken broth
DIRECTIONS:
Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.
Cajun Paella
INGREDIENTS:
2 tablespoons olive oil
4 chicken leg quarters
2 (8 ounce) packages dirty rice mix
5 cups water
2 pounds whole cooked crawfish, peeled
3/4 medium shrimp - peeled and deveined
1/2 pound andouille sausage, sliced into rounds
2 cups sliced mushrooms
1 large green bell pepper, chopped
1 large sweet onion, chopped
3 cloves garlic, minced
DIRECTIONS:
Heat oil in a heavy Dutch oven over medium high heat. Sear chicken on all sides until browned. Stir in dirty rice mix and water.
Stir in crawfish, shrimp, sausage, mushrooms, bell pepper, onion and garlic. Bring mixture to a boil, and stir. Reduce heat, cover and simmer until rice is tender, and moisture is absorbed, 25 to 30 minutes.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you make paella?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make paella?),it will help you,my kids.
Answers:
3/4 cup olive oil
1 cup grated onion
1/2 boneless pork shoulder cut into 1-inch cubes
1 3 lb. chicken cut into 8 pieces
1 teaspoon finely chopped garlic
2 cups peeled, seeded and chopped tomatoes
2 bay leaves
4 sprigs fresh parsley
salt and freshly ground black pepper
1/2 teaspoon pulverized saffron
1/4 lb. sweet green peppers, seeded, deribbed and cut into thin strips
1/4 lb. green beans, trimmed and cut into 1 inch lengths or
9 ounces frozen artichoke hearts, thawed
12 mussels, well scrubbed
1/2 pound small clams, scrubbed, soaked in cold water 30 minutes to eliminate sand
3 cups raw imported Spanish or Italian rice (or Uncle Ben's Converted)
1 7-oz. jar roasted red peppers, drained and cut into thin strips
1/2 shelled and deveined shrimp
1/4 pound fully cooked chorizo sausage, skinned and thinly sliced
2 lemons quartered
In a large casserole heat 1/3 cup olive oil and in it cook 1/2 cup grated onion for two minutes, stirring.
Add the pork and chicken and saute for 5 minutes stirring.
Then add garlic, tomatoes, herbs, salt, pepper and saffron.
Cover and cook over medium heat about 25 minutes, stirring from time to time.
Meanwhile, steam the mussels and clams in 1 cup water until they open, about 5 minutes.
Discard any that do not open.
Reserve the mussels, clams, and cooking liquor and discard the shells.
Strain the liquor.
Add the green peppers and green beans or artichokes to the casserole.
Cook covered 5 to 10 minutes longer.
Meanwhile, heat the remaining olive oil in a paella pan and cook the remaining 1/2 cup grated onion 1 minute.
Add the rice and cook stirring until all the grains are coated, 8 to 10 minutes.
Add the mussel and clam liquor plus 7 cups water to the casserole.
Bring to the boil.
Slowly pour the bubbling sauce over the rice.
Then slide the remaining contents of the casserole evenly over the sizzling rice.
Add the red peppers, shrimp, chorizo slices, mussels, and clams.
Stir once.
Cook uncovered over brisk heat until the liquid is absorbed and the rice is tender, about 20 minutes.
Rotate and shake the pan from time to time to cook the rice evenly.
Allow the contents to rest 5 minutes before serving.
Serve directly from the pan with the lemon wedges.
Other Answers:
rice
bits of chicken
sausage
prawns
muscles
veg: peas, carrots etc.
if memory serves paella is Spanish for leftovers. in restaurants, whatever wasn't eaten that day was thrown into a big pot and mixed together and sold on.
Paella
INGREDIENTS:
5 (4 ounce) links hot Italian sausage, cut into 1 inch pieces
5 (4 ounce) links mild Italian sausage, cut into 1 inch pieces
15 raw chicken tenders or strips
2 pounds large shrimp - peeled and deveined
1 onion, chopped
1 green bell pepper, seeded and cut into strips
1 large stalk celery, with leaves, finely chopped
2 cloves garlic, minced (optional)
2 cups uncooked long grain rice
2 (14.5 ounce) cans peeled and diced tomatoes, juice reserved
2 bay leaves
2 teaspoons salt
1 teaspoon dried oregano
3/4 teaspoon ground turmeric
3 1/2 cups chicken broth
DIRECTIONS:
Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.
Cajun Paella
INGREDIENTS:
2 tablespoons olive oil
4 chicken leg quarters
2 (8 ounce) packages dirty rice mix
5 cups water
2 pounds whole cooked crawfish, peeled
3/4 medium shrimp - peeled and deveined
1/2 pound andouille sausage, sliced into rounds
2 cups sliced mushrooms
1 large green bell pepper, chopped
1 large sweet onion, chopped
3 cloves garlic, minced
DIRECTIONS:
Heat oil in a heavy Dutch oven over medium high heat. Sear chicken on all sides until browned. Stir in dirty rice mix and water.
Stir in crawfish, shrimp, sausage, mushrooms, bell pepper, onion and garlic. Bring mixture to a boil, and stir. Reduce heat, cover and simmer until rice is tender, and moisture is absorbed, 25 to 30 minutes.
correctness,It's Non-profit and only for informational purposes.
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