Today I am going to give the recipe for a different rice dish for christmas table .I have posted many paella recipes. But this is different and far from European flavors .
For me, a truly great paella is loaded with meat and or seafood with plump grains of rice that are firm to the bite, yet coated in a layer of flavor thanks to all the ingredients it is cooked with. The meat and seafood should be fresh, plump and good quality. The rice should be overflowing with umami having a velvety texture and a deep golden hue imbued by the saffron and soffrito. Most importantly, there has to be a layer of mahogany brown soccarat at the bottom of the pan from the rice and sauce caramelizing to the pan.
First, make sure you use the right kind of rice. Ideally, you’ll find some Arroz Valencia or Arroz Bomba, but if it’s not available, Arborio or Carnaroli will do. The second is to make sure you caramelize your soffrito, this brings out their full umami and imparting a mild sweetness. Finally, use a pan that does not have a non-stick coating. This is what encourages the development of the soccarat at the bottom of the pan.
I look at broccoli as a wreath. Enjoy the colorful paella at the Christmas party .
Cooking time ; 45 minutes
Serves ; 6-8 people
Ingredients
White rice 3 cups
Chicken thigh 1 (about 250g)
Vienna sausage 6
Peeled shrimp 12
onion 1/4
Green asparagus 1 bunch
half of red pepper
half of yellow pepper
Carrot 80g
Mini Tomato 6
broccoli 1/2
Olive oil 3 tbsp
Chicken broth 600ml
0.4g saffron or turmeric
salt 1 tsp
Black pepper a little
1 bay leaf
Preparation
Boil the broth in a pan, add saffron and turn off the heat.
Cut chicken into 2-3 cm squares and cut sausage in half lengthwise. Wash the peeled shrimp well and drain it.
Finely chop the onion. Cut the tip of the asparagus and boil it, and cut the bottom part into small pieces. Remove pepper and cut boiled carrots in a star or holly shape, and chop the rest. Cut the cherry tomatoes in half and boil the broccoli in small bunches.
Heat olive oil on a pan and fry the chicken. Add chopped onions and fry until clear. Next, add chopped pepper, carrots, and chopped asparagus, fry, and add washed rice. Fry gently so that the rice grains do not crack, and when the oil is familiar, add the saffron broth , salt, pepper, and bay leaf .
Heat at 220-230 ° C, and when it boils, lower it to 180 ° C. When the water is gone and the surface starts to puncture, line up the shrimp and cherry tomatoes, cover and cook for 10-15 minutes.
Arrange the broccoli like a wreath, decorate with asparagus, star cut pepper, carrots and sausages, cover and heat for 5-6 minutes. Squeeze the lemon as you like.
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