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Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe, and consists of Valencian rice, olive oil, rabbit, chicken, saffron or a substitute, tomato, ferradura or flat green bean, lima beans (Phaseolus lunatus), salt and water. [6]
The main difference is that paella only has 10 ingredients, which are Lima beans, tomato, Ferraúra beans, chicken, rabbit, salt, olive oil, round rice, water, and saffron. [ citation needed ] These ingredients were endorsed by the Valencian chef Rafael Vidal in 2000 and are acknowledged by the Valencian Government.
Other ingredients possibly introduced in the Iberian Peninsula during the Hispano-Muslim period include sorghum, spinach, eggplant, peach, apricot and saffron. [12] The most famous Spanish dish, paella, uses two ingredients that were probably popularized during the Al-Andalus period: rice and saffron. [13]
Heat the oil in a 12-inch skillet over medium heat. Add the rice and cook for 30 seconds, stirring constantly. Stir the stock, salsa and turmeric in the skillet and heat to a boil.
Want to make White Paella Rice with Bonito and Ibérico Ham? Learn the ingredients and steps to follow to properly make the the best White Paella Rice with Bonito and Ibérico Ham? recipe for your family and friends.
Want to make Paella Rice with Lobster? Learn the ingredients and steps to follow to properly make the the best Paella Rice with Lobster? recipe for your family and friends.
*For a moist texture use a 34-cm (13½ -inch) paella pan suitable for use on the stove and in the oven. Wash the carrots and turnips, and pat dry in a clean cloth or with paper towels.
Want to make Quinoa Paella with Spring Vegetables? Learn the ingredients and steps to follow to properly make the the best Quinoa Paella with Spring Vegetables? recipe for your family and friends.