03
Sep
Most people cock up paella because they stray too far from the dishs humble rural origins says chef and restaurateur José Pizarro. Add the shrimp and sear for about 1 minute on each side.
Add the shrimp and sear for about 1 minute on each side.
Jose andres paella recipe. Heat 2 tablespoons of the olive oil in a 13-inch paella pan over high heat. Add the shrimp and sear for about 1 minute on each side. Transfer shrimp to a plate.
Pour 2 more tablespoons of the olive oil into the paella pan add the monkfish tuna and squid and sauté for 2 minutes. Stir in the garlic and cook for 1 minute. Add the salmorra and rice and cook for 1 minute more stirring to coat the rice with the sauce.
Instructions 1 Heat the olive oil in a paella pan over high heat. Add the chicken and sauté until it is very brown on all sides. 2 Add the green and red pepper in the middle of the paella pan and sauté until they are golden brown and soft about 8.
3 Add the salmorra and caramelized all. Chef José Andrés along with his family and friends is showing you how to make the most of the ingredients you have and cooking up some delicious recipes right from his own kitchen. These recipes are intended to be flexible you wont find exact measurements here and weve likely left out an ingredient or three.
Just use whatever you have available in your home turn up the music and enjoy. It needs to be shallow ideally made of carbon steel and enormousmy 18-½-inch diameter pan fits a mere two cups of rice. While paella can contain a wide variety of vegetables meats and fish.
Most people cock up paella because they stray too far from the dishs humble rural origins says chef and restaurateur José Pizarro. Traditionally its made with only 10 ingredients he explains. That is olive oil chicken rabbit green beans garrofó A-grade Valencian butter beans tomato saffron salt rice and water or stock.