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An American in Spain Intrigued by Paellas
Meet Diana Anderson Fernandez, proprietor of BuySpain.com, paellapan..

Diana Fernandez Host of InTheRecipe Cooking Show

The favorite Spanish recipes of an American Chef, who became intrigued by the many variations in the taste and cuisine of the people on the Iberian Peninsula. Spain has 17 comunidades and each one varies the preparation of food available to the Spanish housewife, and of course the famous restaurants and their equally famous chefs. These chefs and homemakers have shared their recipes with Diana.

Diana, has traveled to Spain for over 40 years searching out every community in the Iberian Peninsula to research the Spanish way to make paellas and other traditional recipes Paella is still her favorite. Diana has became convinced that in order to make a great paella a prime requirement is an authentic Spanish paella pan the best Pure spanish Saffron and Pimenton all available on her website:www.buyspain.com and www.Paellapan.com

Diana an American girl who learned traditional Spanish ways of cooking and enhanced it with a little American touch creating some tremendous recipes.

Here it is Simple but Gourmet Dining

Paella de Diana (15inch Paella Pan)

4 pcs. Half Chicken Breast (cut small)

1 Chorizo

3-4 Envelopes Puro ground Saffron

1 Cup White Wine

1 Medium Onion (peeled & sliced)

1 Green Pepper (sliced) (Optional)

6 Tomatoes (chopped small)

Shrimps, Clams, Mussels. Scallops

1/4 Cup Olive Oil

Pimenton (paprika) Sprinkle on Chicken

3-4 Garlic Cloves sliced

2 Cups Rice (Short or Fancy Grain)

4 Cups Chicken Stock or Fish Stock

1 Can Peas (drained)

2 Pimentos (Roasted Red Peppers) (Sliced)
 

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Instructions : Pour oil into Paellapan and heat. Sprinkle chicken with Pimenton. Add Chicken to hot oil, cook until brown. Add onion, bell pepper and chorizo. Cook until onions and peppers are tender. Add tomatoes, white wine and cook on low for 10-15 minutes. Add saffron to rice and stir rice into mixture. Pour stock into rice mixture. Add clams, mussels, scallops and poke into the water. (or any seafood you desire). Lay shrimp around top of mixture. Cook on low until rice is tender or al la dente (about 20 minutes.) Decorate top with peas and pimentos. (Roasted peppers). Remove from heat and let stand for 5 minutes. Note: I use the Bar-B-Q for cooking my Paella.

Pour a glass of Pinot Griglio wine and enjoy .

Diana Fernandez

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