How to make SPANISH PAELLA for 4 PEOPLE for under $10

Paella originated from a region in Eastern Spain, Valencia, about several decades ago. People cooked it over an open fire in a shallow pan with variety of ingredients according to their taste. They used to seat around a round table and ate it directly out of the pan. So, it traditionally served family style. This food serves as a main course, and nowadays, it’s a popular dish in Spain, most Western countries, from the Americas to Europe.

The interesting point about paella is versatility, because it can be made with rice, chicken, fish, shellfish, eel, rabbit, squid, artichokes, snails, beans, peppers, or any other variety of vegetables you’d prefer to add. Therefore, paella is an excellent choice for all types of diet, even someone who cannot afford expensive meat or seafood are able to make it by cheap ingredients like bean and mushroom.

The classic paella usually is seasoned with saffron, amongst other spices. The infused saffron change the taste of paella and takes it to another level. The first-rate chef always suggest saffron as an important flavor for cooking a delicious and memorable paella.

Instruction

1. Pour 1/3 cup of extra virgin olive oil into a paella pan or a large sturdy skillet one which is over a medium-high heat. After about one minute, season it with some sea salt.
2. 12 button mushrooms, which are washed and patted with some paper towels, need to cut into quarters. Add the chopped mushrooms into the pan and mix them frequently for 2minutes.
3. Now, it’s better to make a well in the middle of the pan for adding half of an onion which is diced. Be careful, in order to avoid burning, mix everything together repeatedly.
4. After 2minutes, add 5minced garlic and combine them for 30 seconds.
5. One teaspoon of sweet smoked Spanish paprika, ½ cup of canned tomato sauce, one cup of cooked lima beans should be added to fried garlic. Season them with sea salt and freshly cracked black pepper, and mix them for one minute.
6. Pour 4 ½ cups of vegetable broth, and pinch in ½ teaspoon of high quality saffron threads. The best way to infusing saffron into broth is letting it boil for one extra minute.
7. Sprinkle 2 cups of round rice around the pan and mix them gently. The rice would disrupt, if you mix them after this step. Give the pan quick shake from time to time, instead of mixing.
8. After around 10 minutes, lower the fire to a low-medium heat and let it simmer between 3-4 minutes once there is no broth left in the pan.
9. Heat the pan for 60-90 seconds over medium-high heat to create Socarrat, the famous layer of caramelized burnt rice underneath.
10. Remove the pan from the heat, and let the rice, which is covered with aluminum foil and a dish cloth, rest for 5minutes.
11. Uncover the paella pan and sprinkle some freshly chopped parsley to make the dish more beautiful.