Paella alicantina: Difference between revisions
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A [[Paella]] recipe from the province of Alicante in Comunidad Valencia. | |||
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|PrepTime = 1 hour 15 minutes | |PrepTime = 1 hour 15 minutes | ||
|CookTime = 45 minutes | |CookTime = 45 minutes | ||
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<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/paellaalicantina|#paellaalicantina]] [[Special:Search/monkfish|#monkfish]] [[Special:Search/rice|#rice]] [[Special:Search/prawns|#prawns]] [[Special:Search/paellera|#paellera]] [[Special:Search/garlic|#garlic]] [[Special:Search/saffron|#saffron]] [[Special:Search/chicken|#chicken]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/fishstock|#fishstock]] [[Special:Search/tomatoes|#tomatoes]] | ||
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Latest revision as of 16:35, 20 March 2024
A Paella recipe from the province of Alicante in Comunidad Valencia.
| Paella alicantina | |
|---|---|
 |
| Servings: | Serves 6 |
| Calories per serving: | 795 |
| Ready in: | 2 hours |
| Prep. time: | 1 hour 15 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 7th December 2013 |
|
Best recipe reviewNot stinking ell pie? 3/5 Sorry. This reminded me of a Faulty Towers episode. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 250 ml olive oil
- 1 ñora, presoaked for an hour in cold water and chopped, or ground from dried state
- Large pinch of saffron, ground
- 1 bulb of garlic, peeled and chopped
- 250 g red peppers, chopped
- 1.25 kg boneless chicken pieces, chopped
- 300 g monkfish tail, chopped
- 300 g tomatoes, peeled and crushed
- 300 g prawns
- 750 g paella rice
- 2.5 litres (approx.) water or fish stock
Method
- Heat the oil in a paellera or a large frying pan.
- Add the ñora, saffron, peppers and garlic and fry gently until the garlic is beginning to turn golden.
- Add the chicken pieces and when they are half cooked, add the monkfish, tomatoes and prawns.
- Cook for a few minutes and add the rice and water or stock.
- Bring the mixture to the boil and then simmer immediately for about 20 minutes until the rice has absorbed the water.
- Whilst the rice grains should be loose, it is desirable to allow a few of them to stick to the bottom of the pan.
Variations
I couldn't obtain monkfish on the day I required it for this recipe, so I substituted it with red snapper. Like monkfish, red snapper is not bony and its skin is a pretty colour too. However, it is rarely used in traditional Spanish cuisine.
Chef's notes
If you cannot find ñoras, ancho peppers can be substituted.
Having tried this recipe, my advice would be to buy a paellera if you are making this for 4 or more people. I made it for 4 and it was very difficult to fit in all the ingredients in my largest, deepest frying pan.
If the tomatoes are quite juicy, reduce the amount of stock. --JuliaBalbilla 20:51, 1 February 2009 (UTC)
Paella recipes
- Paella alicantina
- Vegetarian paella
- Another Vegetarian paella
- Traditional seafood paella
- Traditional meat paella
See also
- Get chicken pieces the economical way, joint the chicken yourself
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