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Paella about Paella Spain

Paella has became more elaborate and variable as it spread from its origin in Valencia throughout Spain and other parts of the world. A common variation is called paella de peix ("fish paella") or paella de marisco ("shellfish paella"), which is made with seafood instead of meat. Today one can find paellas made from a variety of other ingredients for example Paella de pollo con chorizo ( Chicken & chorizo paella), paella with chicken and vegetarian paella.

Paella traditional pan
Plain paella:

• 200 grs of cleaned monkfish cut into slices.
• 200 grs peeled prawns.
• 200 grs. clams.
• 8 king-size prawns.
• Fish consommé.
• Salt.
• Parsil.
• 400 grs rice.
• 1 onion cut into tiny chunks.
• 1 carrot cut into tiny chunks.
• 1 green pepper cut into tiny chunks.
• 1 tomato cut into tiny chunks.
• 2 cloves of garlic cut into tiny chunks.

Paella is a typical Spanish dish and is traditionally cooked in a "paellera" - a round flat pan with two handles - which is then put on the table. A paella is very flexible you can make many diferent combinations with different ingredients.

Fry and stir the sliced vegetables in the paella pan for 5 minutes. When it is well heated, add the fish, the prawns and clams. Heat them well and put in the rice. Stir and add the fish consommé.

Taste for the salt, and when it starts to boil, put the king-size prawns on top, and let boil on low heat for 15 minutes until it is done

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