Spanish cookware

How to prepare paella

One of the famous meals of Spain is Paella. This dish is used for family gatherings and parties. Very easy to make and it looks beautiful and impressive when presented on table. It is usually served in its ideal paella pan.

The dish paella has many versions, from original version of Valencian which includes snails and rabbits, to seafood and paella mixta (A mix of meat, shellfish and chicken). This is one of the most amazing and popular paella on the beaches and when served in Spanish cookware, it enhances the beauty of the dish.

Things required for preparation
Olive oil- ½ pint
Mussels-10
Clams- 10
Boneless pork- 2 oz
Garlic minced- 2 teaspoons
Chopped onion-6 oz
Chopped tomato- 1 medium size
Bell pepper (Red ,green and yellow)-1
Chicken breasts- boneless and skinless (32 oz)
Pepper and salt
Paprika- 1 teaspoon
Dried rosemary- 1 and ½ teaspoon
Dried thyme- ½ teaspoon
Ground cumin- ¼ teaspoon
Lobster claws- 24 oz
Rice- 24 oz
Chicken broth- 3 cups
Saffron- ¼ teaspoon
Chorizo sausages- 2 cooked
Uncooked shrimp- 10
Peas- 4 oz
Capers- 4 tablespoon
Lemon wedges
Chili sauce

Method for preparation

Usually Paella pan is used for this purpose and they are available in different sizes. Different cookware is also available for this dish.

The method of cooking involves the following steps:

Scrub the clams and mussels and keep aside
Then the oil is to be heated in skillet and add pork. Mix garlic, tomato, bell peppers and onions and stir constantly till it is cooked and then keep aside
Take another skillet and heat oil in order to cook the chicken. Add pepper, salt, thyme, rosemary then transfer it to another plate. Cook lobster claws in high heat until it turns pink
Warm up the oven, around 200ºF. Heat four tablespoon of oil and mix the rice. Add chicken broth, mix well. Add mixture of pork. Sprinkle saffron and mix it well
Transfer rice in the pan and mix the all the meat together. Bake it for 25 min until the liquid is absorbed
Serve it straight from pan, garnish  it with lemon wedges and add sauce in the end

Serving in Spanish cookware, gives a traditional look.