{"id":1440,"date":"2023-04-05T16:50:19","date_gmt":"2023-04-05T21:50:19","guid":{"rendered":"https:\/\/andermaninavy.org\/?post_type=cp_recipe&p=1440"},"modified":"2023-04-05T16:50:19","modified_gmt":"2023-04-05T21:50:19","slug":"charlies-easy-paella-fk-prael","status":"publish","type":"cp_recipe","link":"https:\/\/andermaninavy.org\/de\/recipes\/charlies-easy-paella-fk-prael\/","title":{"rendered":"Charlie\u2019s Easy Paella – FK Prael"},"content":{"rendered":"

Built up when I enjoyed a paella, and decided to replicate it.<\/p>\n

You will want a 19\u201d pan, a wok, or a real paella pan to make this.<\/h2>\n

Ingredients<\/h3>\n
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½<\/span> cup<\/span> Olive Oil<\/span><\/div>\n
1<\/span> <\/span> Large Onion (Chopped)<\/span><\/div>\n
2<\/span> <\/span> Bell Peppers (Chopped) Your choice of color<\/span><\/div>\n
3<\/span> <\/span> Heads of Garlic (Chopped)<\/span><\/div>\n
7<\/span> cups<\/span> Chicken Stock<\/span><\/div>\n
½<\/span> cup<\/span> White Wine<\/span><\/div>\n
1<\/span> pinch<\/span> Saffron<\/span><\/div>\n
2<\/span> cups<\/span> Arborio rice<\/span><\/div>\n
¼<\/span> cup<\/span> Parsley (Chopped)<\/span>Cilantro can be used too<\/span><\/div>\n
½<\/span> lb<\/span> Scallops<\/span><\/div>\n
½<\/span> lb<\/span> Medium Shrimp (Tail on or off, Raw preffered)<\/span><\/div>\n
½<\/span> lb<\/span> Calamari<\/span><\/div>\n
2<\/span> <\/span> Chicken Breasts (Bite Size Pieces)<\/span><\/div>\n
2<\/span> <\/span> Sausage links (Aidells chicken & apple, sweet italian, or chorizo are my preferences), sliced into 1\u20444 in discs<\/span><\/div>\n
½<\/span> cup<\/span> Peas (Frozen)<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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To start, put the pan on the stove, pour in ~1\/4 cup of olive oil. Add the onions, peppers, and garlic. Saute all of this until tender.<\/p>\n<\/div>\n<\/div>\n

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Add the rice, turning it quickly in the pan to coat the grains with oil.<\/p>\n<\/div>\n<\/div>\n

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Add the water\/chicken stock, mix it all up, and turn up the heat. Wait until it boils, then turn the heat back down to a simmer, and add the parsley\/cilantro and saffron. Let simmer for ~20 minutes.<\/p>\n<\/div>\n<\/div>\n

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Add the remaining ingredients about 3 minutes apart, in this order:
\na. Chicken
\nb. Sausage
\nc. Calamari
\nd. Shrimp
\ne. Frozen peas
\nf. Scallops<\/p>\n<\/div>\n<\/div>\n

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I also throw in a healthy glug of white wine at this point – and simmer for another 20-40 minutes to taste. When you start, it will be pretty soupy. Don’t sweat it – the liquid will cook off. I usually do the first 20 minutes with a lid on, then pull the lid for another 5-10 minutes to help the liquid steam off. You’re the cook, so you’ll have to decide when “done” is.<\/p>\n<\/div>\n<\/div>\n

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Add salt, pepper, and other spices (cayenne is recommended) to taste.<\/p>\n<\/div>\n<\/div>\n

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Grab a spoon and dish it up.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":43,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-1440","cp_recipe","type-cp_recipe","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/cooked_recipe\/1440","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/users\/43"}],"replies":[{"embeddable":true,"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/comments?post=1440"}],"wp:attachment":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/media?parent=1440"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/recipe_category?post=1440"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}