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Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10-15 minutes until the shrimp turns pink.
16 oz small frozen peeled1 package (16 ounces) turkey kielbasa, sliced, deveined, cooked shrimp, thawed 12 1 package (about 10 ounsmall frozen peeled, deveined, cooked shrimp, thawedces) refrigerated fully-cooked chicken breast strips
Put the paella in the preheated oven for 9 minutes. Remove the paella from the oven and place the ham-wrapped bonito on the rice. Put the paella back in the oven for a further 3 minutes. Remove the paella from the oven again and allow it to rest for 3 minutes. Sprinkle the paella with the fried bok choy leaves and green onion rings.
Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe, and consists of Valencian rice, olive oil, rabbit, chicken, saffron or a substitute, tomato, ferradura or flat green bean, lima beans (Phaseolus lunatus), salt and water. [6]
The traditional recipe for this dish calls for squid ink, cuttlefish or squid, white rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth. [5] However, many cooks add other seafood as well, such as crab and shrimp. The dish's dark color comes from squid ink which also enhances its seafood flavor.
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