First of all and how I told you in valencian paella recipe, I want to apologize for the level of my English. I will try to make it the best possible so that you can understand the paella recipe more easily. Thank you for understanding me and for your patience.

En esta ocasión voy a complacer a unos conocidos alemanes que son auténticos apasionados de la paella o como la llaman ellos spanische Paella. Probaron la paella de alcachofas y habas y les encantó, porque es como me dijeron una original paella-Rezept (receta de paella original).

Pero claro mi nivel de alemán es completamente nulo. Por ejemplo a la paellara la llaman paella pfanne o el arroz para la paella es Paella Reis, o sea que no tengo ni idea de alemán, jejeje. Así que la voy a escribir en inglés que me defiendo un poco más, ellos también la entienden y de paso la puede leer mucha más gente.

Ingredients to paella recipe for 6 or 7 people

  • 1/2 chicken to cut in pieces
  • 400 gr. pork rib
  • 250 gr. minced meat to make small balls
  • 1 chicken liver to cut in pieces
  • 100 gr. of round rice per person (not bomb rice). Remember to add 100 gr. more (ex. 800 gr for 7 people)
  • 6 artichokes to cut in pieces
  • 300 gr. of broad beans
  • 250 gr. of young garlic, cuted up
  • 1 red pepper, to cut into strips
  • 2 pear variety tomatoes to grate them
  • 1/2 sachet of food coloring
  • 2 tablespoons sweet paprika dessert
  • 1 branch of rosemary
  • 300 ml. of olive oil extra virgin
  • Saffron in branch to chop or already milled, water and salt

Paella valenciana ingredientes

T. Preparation: 25 min. +  T. Cooked: 60 min. = Ready in: 90 min.

Important points before to start

 The vegetables have to be fresh because they are seasonal. You can buy them in your neighborhood store.

 Remember that the rice has to be round rice «La Fallera» because it is the best rice to make a paella. I do not use «bomba» rice, you know it.

 The dimensions of paella pan is 65 cm. of diameter por 6 or 7 people. Remember to check it in Paella pan & Paella burner.

Take a enameled steel paella pan or astainless steel paella pan. You already know that the polished steel paellera leaves a metallic aftertaste to the rice and that’s why I do not recommend it in Paella pan & Paella burner.

Remenber to level the paella pan so that broth afterwards are not decanted to any side. A piece of cardboard is enough to help you.

 The paella pan must be smaller or equal than the size of the paella burner. You can check it in Paella pan & Paella burner.

Is fundamental to have the control over the fire, how you know of the Paella pan & Paella burner.

⚠ Reminder! You have to control the fire and its power that you will need in each step.

So do not worry, every time you need more flame power or turn on another fire I’ll tell you in that step.

How to make a spanish artichokes paella for 6 or 7 people?

1 Level the paella pan and pour the extra virgin oil.

2 First fry the meat balls with just one stove and with the minimum power. Set them aside when they are well done.

3 Increase the strength of the fire and now fry the meat and liver. Put salt when you put the meat and when turning it over again put salt. First the liver will be made and it must be set aside. Continue frying the meat until it is very well done, it must be to eat it.

✏ This detail of the meat is very important to get a tasty paella.

4 When the meat is already done, move it around the paella without removing it, as you can see in the video. Then put the artichoke pieces in the center, add a little salt and fry until they are well done. Then set them aside.

5 Now put the red pepper and fry it very well. When it is done, set it aside as well.

6 It’s the turn of the young garlic. Fry them well with a little salt. When they are well done put the grated tomato and stir with the young garlic for a minute.

✏ Advice, put all the ingredients at hand, never pour them from the plate, so as not to add to the paella water now that you’re stirring everything.

7 After the minute, put the sweet paprika (2 spoons of dessert) and quickly stir it together with the tomato and the young garlic. At 10 seconds at the most, pour a saucepan of water on the paella, otherwise the sweet paprika can burn.

✏ For this reason I recommend having the water prepared before doing this step.

8 Continue adding water until covering the rivets of the paella pan handles. You have to cover them and keep adding until the water lacks 2 fingers to come out from above. Look at the image.

9 Now turn on the second burner and put more power to the fire. When the water starts to boil, you have to lower the intensity of the fire a little. That must be about 25 minutes, more or less.

10 After 10 minutes pour the prepared saffron and stir with the broth. At this time put a branch of rosemary and stir with the broth. After 2 minutes remove the rosemary branch because the paella has already caught enough flavor.

Paella cantidad de agua

11 Then put half a pack of food coloring and stir with the broth. Take the opportunity to try the salt broth. If it is sweet, add a little salt and try it every 2 minutes. If you need, put salt again and then try again at 2 minutes. So until the time is up.

12 At 25 minutes the water will fall below the rivets (one and a half fingers less than at the beginning). If you reach this level ahead of time, start with the next point. On the other hand, if the water has not reached this level, you should wait until it reaches the desired level before moving on to the next point.

13 Now add the beans spread over the paella and put the artichokes back.

✏ These 2 ingredients always put them before the rice, because they lower the temperature to the water. It is essential to put the rice when the broth is boiling at a high temperature.

14 When the broth returns to boil, pour the rice in cross (as you see in the video) and raise the power of the fire very strong during the first 5 minutes. Check that there are no grains of rice left over the meat or any other ingredient.

15 After that 5 minutes, lower the intensity to the fire and put the balls of meat and liver again. Let boil everything about 15 minutes more. The rice should only boil for 20 minutes.

16 Every 5 minutes, taste the salt broth and add more salt if necessary. Repeat this operation every 5 minutes.

✏ It’s worth trying 3 times, since it’s worse to go over salt the first time you put in. If you have doubts, it’s better if the paella stays a bit sweet before it goes salty.

17 Almost at the end you can find three situations:

  • The water will be finished before 20 minutes, then lower the intensity of the fire to the minimum and cover the paella (with newspaper, for example).
  • There will be plenty of water because there is still a lot of water, then increase the power of the fire to the maximum until all the water evaporates.
  • Everything is perfect, so you should not pre-book for anything.

✏ If at any time you have to choose, it is preferable to reach the end, there is almost no water and follow the advice of the first point.

18 When the rice is already protruding above the broth, you have to leave over the rice the red pepper strips that you took out at the beginning.

19 At 20 minutes check if the rice is made and check, scratching with a spoon, if there is some broth in the bottom of the paella pan. Here you can also find 4 situations:

  • If the rice is a little raw and there is no more broth, put out the fire and cover the paella as I explained before.
  • If the rice is raw and there is still broth, check it again after 2 minutes.
  • If the rice is already done and there is no broth, go to the next point to do the «socarrat».
  • If the rice is already done but there is still broth, then you can do 2 things:
    • Turn off the heat and eat soupy rice or honey rice, but at least the rice will be well done.
    • Give a lot of power to the fire until all the broth evaporates. With this you will eat a paella with dry rice but the rice will past. I prefer the latter before the briny rice.

20 Now that the paella no longer has broth, to make the famous «socarrat», raise the power of the fire very hard only for half a minute. Then you can put out the fire completely.

21 Let the paella rest for 5 minutes before putting it on the table or putting the rice on a dish.

What can I tell you about this typical spanish paella?

This time I showed you how to make an easy recipe for a Spanish paella with artichokes and beans. This is a paella that has winter vegatales, that’s why it’s a seasonal paella recipe and they also give the paella a greenish color. A part of that, it has pork ribs and this gives a stronger flavor to the paella, which is appreciated on cold days.

Honestly, there is a paella recipe that I like the most, because the mixture of flavors and ingredients make it a delicious paella dish. Also, if you choose a good red wine (like the ones I recommend below) to accompany the paella, I can assure you that you will make paella very soon.

The person you see in the video is my mother-in-law, she is not a professional chef, as I mentioned in the valencian paella recipe. But she has been making paellas for many years and that is why she is an expert and she always produces some delicious and incredible paellas.

So you know, if you want to make a paella as good as you can see in the video, you just have to follow those simple steps.

Also as you have seen I have also revealed some tricks that are vital to get a real paella delicious. These tricks are learned over the years and with practice, and so that you do not make mistakes when making paella, I thought it necessary that you should know them.

⚠ Recommendation! This is the typical dish that holds up very well and you can eat it the next day and it is still very good. If you are thinking about doing this I advise you to put more rice, of course, but also a little more oil to the paella of the amount indicated above. This way when you heat in the microwave the rice will not stay dry.

If you have never tried this variety of paella I can assure you that its flavor will surprise you. If you like valencian paella, the artichoke and beans paella will make you fall in love.

What wine goes well with this paella?

As you already know, I’m also passionate about good wine and how could it be otherwise I’ll recommend some red wines ideal for this Spanish paella.

This paella has a stronger flavor than the Valencian paella, since it carries artichokes and pork ribs. Therefore my recommendation would be a red wine with body, which has character. A good red wine from the Rioja appellation of origin was perfect.

A well-known breeding, with body, very well made and ideal is the Muga crianza. Besides being easy to find its price is not excessive.

Even so, if you prefer a red wine more affordable for your pocket but that meets the requirements that I have mentioned, I recommend the red wine Matsu, from the Toro appellation of origin.

And finally, if you want to know all the recommendations that I am giving about the best wines for every occasion, I assure you that you do not miss my entry to match the wines with the paellas.

BON APPÉTIT!

Now if you want . . .

The fact that you are reading these lines right now means that you have been interested in the recipe. For this reason alone, I want to thank you.

Now, I know that it is impossible for everyone to like it, so if you prefer to make a criticism, I will be waiting for you to respond and with kindness.

If instead you prefer to thank, comment, write what you want or just share, I will be very grateful. I will answer you as soon as I can and I will clarify all the doubts you have.
My only intention is to make known to the world the original recipes of the dishes of my land.

With all my heart, thanks for reading me.

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