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IMPORTERS OF THE FINEST LA MANCHA SPANISH SAFFRON (AZAFRAN) THE PREFERRED PAELLA PAN MADE IN SPAIN IMPORTER OF AUTHENTIC SPANISH PAELLA PANS HOME PAGE 702 737 3925 EMAIL US CLICK HERE SPRING SPECIAL PAELLA PAN BURNER SET CLICK HERE PAELLA GIFT PACKS GIFTS FOR WEDDING, BIRTHDAYS
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An American in Spain Intrigued by Paellas Meet Diana Anderson Fernandez, proprietor of buyspain.com
Diana, has visited Spain over 100 times and traveled to every community in the Iberian Peninsula to research the Spanish way to make paellas. She became convinced that in order to make a great paella a prime requirement is an authentic Spanish paellapan available on her website: http://www.buyspain.com Diana an American girl who has learned the Spanish ways of cooking, enhanced it with her American touch to cuisine, judge for yourself by using her recipes, and gourmet contributors.
Diana’s Paella Recipe Here it is Simple but Gourmet Dining Paella de Diana (15” Paella Pan) 4 pcs. Half Chicken Breast (cut small) 1 Chorizo 3-4 Envelopes Puro ground Saffron 1 Cup White Wine 1 Medium Onion (peeled & sliced) 1 Green Pepper (sliced) (Optional) 6 Tomatoes (chopped small) Shrimps, Clams, Mussels. Scallops 1/4 Cup Olive Oil Pimenton (paprika) Sprinkle on Chicken 3-4 Garlic Cloves sliced 2 Cups Rice (Short or Fancy Grain) 4 Cups Chicken Stock or Fish Stock 1 Can Peas (drained) 2 Pimentos (Roasted Red Peppers) (Sliced) Instructions: Pour oil into Paellapan and heat. Sprinkle chicken with Pimenton. Add Chicken to hot oil, cook until brown. Add onion, bell pepper and chorizo. Cook until onions and peppers are tender. Add tomatoes, white wine and cook on low for 10-15 minutes. Add saffron to rice and stir rice into mixture. Pour stock into rice mixture. Add clams, mussels, scallops and poke into the water. (or any seafood you desire). Lay shrimp around top of mixture. Cook on low until rice is tender or al la dente (about 20 minutes.) Decorate top with peas and pimentos. (Roasted peppers). Remove from heat and let stand for 5 minutes. Note: I use the Bar-B-Q for cooking my Paella.
Pour a glass of Marqus Riscal or Pinot Griglio wine and enjoy. Diana Fernandez
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The
favorite Spanish recipes of an American lady, who became intrigued by the many
variations in the taste and cuisine of the people on the Iberian Peninsula.
Spain has 17 comunidades and each one varies the preparation of food available
to the Spanish housewife, and of course the famous restaurants and their equally
famous chefs. These chefs and homemakers have shared their recipes with her and
she now has over 100 very cherished recipes.
