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Authentic Paella for Two
Authentic Paella for Two

Before you jump to Authentic Paella for Two recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

The majority of us have a fairly good idea about exactly what healthy eating is: plenty of fruits and vegetables and not too much fat and sugar. Nevertheless, in regards to children, knowing what’s healthy is just the start. And even in the event that you keep’healthy' it does not follow your child will willingly eat it.

There’s hope. Kids need some extra encouragement and advice along with some of those strategies your kid is sure to consume healthy.

Be a gatekeeper.

It is very likely the easiest way to get your children to eat healthy is to eliminate the less-healthy options. Take control on what food and snack options are in your house. If a kid is hungry they’ll eat it when there isn’t an alternative. Have you ever heard of a child starving to death because his parents would not feed him potato chips?

Keep healthy meals in sight.

As for those less-than-good-for-you foods, keep them in high cabinets and from your child’s reach. Organize your fridge and cabinets to ensure healthy foods are the first foods that you see. In the event you choose to have some unhealthy options in the home keep them out of sight and you and your children are going to be not as inclined to select them as an option.

Make healthy meals convenient.

Wholesome foods, particularly fruits and vegetables require little preparation that’s terrific for your own’starving' kid and you. Have a fruit basket in eye level about the counter at all times or have a container with carrots and celery sticks ready to go in the refrigerator. You could be surprised at how many more fruits and vegetables that your kid will eat only by having them visible and easy to grab.

Make learning about meals fun.

Plant a vegetable garden as a family endeavor and put your kid responsible for watering and picking the ripe vegetables. Kids who are involved are far more likely to be a willing player during the ingestion process.

Keep Your Eye on Portion dimensions.

Parents frequently stress over how much their kids should be eating. Whether you’re attempting to get a particular eater to have a bite of anything green or restrict the amount of dessert that your sweet-toothed kid needs watching portions is essential. Knowing the extent of a healthy part will provide you some essential perspective. You may use the USDA’s Guidelines for Healthy Eating to find out about just what a healthy part is.

Set a healthy example.

Keep in mind that eating meals together isn’t only a terrific way to grab in your household day it is also the ideal time to role-model healthy eating habits. Kids learn by watching their parents…That’s food for thought!

We hope you got insight from reading it, now let’s go back to authentic paella for two recipe. You can cook authentic paella for two using 19 ingredients and 38 steps. Here is how you do it.

The ingredients needed to prepare Authentic Paella for Two:
  1. Prepare 350 grams Uncooked rice (without rinsing)
  2. Take 1 Shrimp (deveined, with shells)…"A"
  3. Prepare 1 Your choice of seafood or chicken (prepare with appropriate seasonings and cut into bite-sized pieces)…"A"
  4. Use 1/4 Onion (minced)…"B"
  5. Provide 6 cm Celery (minced)…"B"
  6. Take 1 Bell pepper (thinly sliced vertically) or paprika powder (See Step 15) / both are optional
  7. Take 30 ml Extra virgin olive oil…"C"
  8. Take 1 clove Garlic (roughly minced)…"C"
  9. You need 30 ml White wine…"D"
  10. Get 30 ml Extra virgin olive oil…"E"
  11. Get 30 ml White wine…"F"
  12. Provide 330 ml Water…"G"
  13. Use 1 cube Consommé cubes…"G"
  14. Prepare 1 pinch Saffron…"G"
  15. Take 1/4 can Canned diced tomatoes
  16. Provide 1 Salt and pepper
  17. Get 1 Italian parsley or regular parsley
  18. Prepare 1 dash Lemon
  19. You need 1 Black pepper
Steps to make Authentic Paella for Two:
  1. Combine the "G" ingredients and place them in a pot. Turn on the heat. Stop the heat right before it begins to boil. Re-heat right before Step 14.
  2. Place the "C" ingredients in a 20-22cm oven-safe, shallow grill/frying pan and cook over low heat. The photo shows a 20-cm pan.
  3. Once the garlic from Step 2 has become fragrant and lightly colored, push it to the side of the pan. Add the "A" ingredients and season with salt and pepper.
  4. Increase the heat to low-medium. Once the bottoms of the "A" ingredients have cooked, turn them over and season again with salt and pepper.
  5. Pour the "D" white wine into Step 4 and increase the heat to medium-high.
  6. Once the wine in Step 5 has mostly evaporated, turn off the heat. Place the "A" ingredients into a separate bowl and set aside.
  7. [Note:] Turn off the heat when the liquid evaporates so that the garlic and "A" ingredients don't burn. It's okay if the "A" ingredients are not fully cooked at this point.
  8. Heat extra virgin olive oil in the same unwashed pan over low heat. Add the "B" ingredients.
  9. Season Step 8 with salt and pepper. Scrape off any burned and flavorful bits that are stuck to the bottom of the pan from Step 6 as it cooks.
  10. Cook Step 9 thoroughly for about 5 minutes so that the sweetness of the onion and celery can be completely released. It's okay if the color is lighter than shown in the photo.
  11. Add the sliced bell pepper while cooking Step 10. Once cooked, transfer to the same bowl as Step 6. I used paprika powder.
  12. Add the uncooked rice to Step 11 and cook until each grain of rice is coated with oil. Reduce the heat to medium-low.
  13. Once the rice is mixed with the oil and becomes hot, pour in the "F" white wine.
  14. Once the alcohol from Step 13 has cooked off, add the canned tomatoes and pour in the hot soup from Step 1 until it reaches 1 cm above the level of the ingredients
  15. Reduce the heat to medium and set the timer to 10 minutes. If using paprika powder, add it here.
  16. Once the liquid has reduced below the level of the the ingredients, top the rice with the ingredients from the bowl in Step 6. Also add the juices from the bottom of the bowl.
  17. Add the remaining soup from Step 1. *After 5-6 minutes have passed since adding the canned tomatoes and soup in Step 14, the paella should resemble the photo shown here.
  18. As time passes, you will start to hear sizzling. After ten minutes have passed since Step 14, reduce the heat to low.
  19. Set the timer to 1 minute. After 1 minute has passed, place in the oven preheated to 200°C and bake for 16 minutes.
  20. In Step 18, the rice should resemble a risotto texture. The liquid should be at the same level or below that of the rice. There should still be some liquid left.
  21. When making this for the first time: If the bottom seems like it is going to burn, reduce the heat to low earlier than instructed. If it is too watery, increase the heat and cook it longer to cook out the liquid.
  22. The appearance and texture in Step 19 should be a little less watery than a pilaf. The rice should be cooked to al dente (the center of the grains should still be somewhat firm).
  23. If the rice is too firm: add 50 ml of hot water and cook. Check the texture again after 2 minutes.
  24. If there is not enough liquid: Add 30 ml of hot water and turn off the heat right as it starts to boil.
  25. The amount of time to cook will vary a bit depending on the strength of your gas stove or the heat conduction of the pan, so refer to it only as reference.
  26. After it has cooked, take it out of the oven. The amount of time it takes to cook will vary depending on your oven, so check on it after about 12 minutes.
  27. The rice on the surface should be crispy and the liquid should have evaporated, resembling a pilaf.
  28. Squeeze some lemon over the paella and season with black pepper. Garnish with Italian parsley and it's done.
  29. I usually combine 30 ml of hot water with a tiny amount of saffron to make a saffron liquid to spray over the dish at this point. This increases the aroma and I definitely recommend it.
  30. This paella is different from the type that is just made in a frying pan. Baking it in the oven makes the rice to crispy, giving it an authentic touch.
  31. The ingredients also create a lovely finished product. The seafood is extremely delicious.
  32. Separate into 2 portions to enjoy with your special someone. If you separate it into the amount shown in the picture (a 14 cm bowl), it should be just right.
  33. After serving it up on a plate, the cross-section should look like this. It's not too runny and is somewhere between a risotto and a pilaf, with a slightly al dente cooked rice that I love.
  34. I love when there are some burned parts. They are so addictive and delicious.
  35. You can accompany it with other dishes enjoy it with drinks, it's a paella perfect for a couple. Give it a try.
  36. [Note:] You could also double the amount and cook it in a 24-26 cm grill/frying pan. One rice cooker cup of rice is about 180 ml.
  37. You can substitute the "A" shrimp with clams or mussels, or use both. It's essential that the ingredients release juice for the broth.
  38. If using shellfish: Once the shells open in Steps 5 and 6, place them in a bowl. If they don't open up, cover with a lid.

L'équipe d'Authentic Paella® cuisine sous vos yeux ! Keeps tradition alive: authentic valencian paella pans imported from spain. machika teamed up with garcima, spain's number The pan comes with an informative pamphlet that contains two recipes, tips for perfect paella, and care instructions. Paella pans used for cooking real paella. Paella, although originating from the coast in the region of Valencia, is undoubtedly one of, if not the most typical dishes in Spain. Mini Paella kit for two portions.

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