A healthier paella, with germinated brown rice. It’s just as delicious.
No seafood today. I’m back to the original paella with rabbit and snails… No wait, they don’t have that at the local butchers. So I settled for chicken wings.
I don’t need a pretext for a paella but :
Our Daring Cooks’ September 2012 hostess was Inma of la Galletika. Inma brought us a taste of Spain and challenged us to make our very own delicious Paella!
If you want seafood :
Fideuà (pasta paella) with octopus
Fideuà with shrimps
Fideuà with calamari (recipe)
Paella with asari shells
Paella with shrimps
The rice :
So this time, I have used hatsuga genmai (read here how to prepare it), germinated brown rice. I’ve let it dry one hour before using.
The meat :
I salted and grilled chicken wings. Then I’ve added them and their juices to the broth.
Veggies : season’s greens.
The rice is al dente… Last leg of the trip.
Final flavoring : red chili, saffron and rosemary.
I have added at the start a good amount of paprika and turmeric for the color. This saffron is for the taste.
I tried chicken in my paella as well, but I have plans for rabbit in the near future, maybe I should add the snail too, my husband loves them. Great job, and I am so impressed that you completed two versions!
Rabbit and snails would be very traditional. That’s great if you can get the ingredients.
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