Marias Classic Paella

I have loved paella since the first time I tried it while traveling through Spain at 17. Though I could never make it as great as my friend’s mom in Madrid, this recipe comes so close! It’s a favorite at our house for Sunday dinner and tastes all the better when made in a traditional paella pan (brought back in a suitcase, no less!). I hope you enjoy it as much as we do!

Step: 1

Bring stock to a simmer in a stockpot over medium-low heat. Stir crushed saffron into the simmering stock.

Step: 2

Heat olive oil in a paella pan over medium heat. Fry chicken thighs in hot oil until lightly browned, 3 to 5 minutes per side. Add onion and garlic; cook and stir until the onion is translucent, 5 to 7 minutes more. Arrange the chorizo into the pan around the chicken thighs and cook until warmed, 3 to 5 minutes per side.

Step: 3

Pour rice into the paella pan and stir to coat with oil; season with sweet paprika. Stir grated tomato into the rice and cook until the tomato is warmed, 2 to 3 minutes.

Step: 4

Pour chicken stock into the paella pan and bring to a boil while scraping any browned bits of food off the bottom of the pan with a flat-edged wooden spoon. Smooth surface of rice with the wooden spoon in an even layer so it cooks evenly.

Step: 5

Reduce heat to medium-low and continue to cook, without stirring, until the rice has softened but has yet to completely absorb the stock, 15 to 30 minutes.

Step: 6

Place clams and mussels, hinged-side down, into the rice; continue simmering until the mussels and clams open, 5 to 7 minutes.

Step: 7

Nestle prawns into the rice; add bell pepper and peas. Continue cooking until the bottom of the rice is browned and fragrant, about 10 minutes. Remove from heat and cool 5 to 10 minutes. Season with salt and pepper, sprinkle parsley over the paella, and garnish with lemon wedges. Serve with baguette slices.

Per Serving: 814 calories; protein 37.4g; carbohydrates 80.1g; fat 38.1g; cholesterol 97.9mg; sodium 1150.2mg.

Depriving yourself can lead to overeating , 2.00 AM snacking, and mindless eating and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on 2.00 AM snacking and got eat , it is much necessary to include some easy foods (or what one may perceive as unnecessary ). It means , if we always order the healthiest thing on the menu but come home and graze on chips, necessary we really wanted the junk food and should have just pleased it in the first place."

Because it comes to eat on evening , much eat or eating too much of the bad kinds of food will make lead to bad habit on sleeping. On the other side, a daylight food that is less than satiating can leave you wanting more and resulting in reaching for an eat bad food late-night snack even closer to bedtime .