{"id":31684,"date":"2023-08-17T14:30:39","date_gmt":"2023-08-17T12:30:39","guid":{"rendered":"https:\/\/www.dermerklinger.de\/?post_type=rezept&p=31684"},"modified":"2023-08-17T14:30:41","modified_gmt":"2023-08-17T12:30:41","slug":"paella","status":"publish","type":"rezept","link":"https:\/\/www.dermerklinger.de\/en\/rezept\/paella\/","title":{"rendered":"Paella"},"content":{"rendered":"

You will need:<\/strong>\u00a0Fireclay stones
Top heat:\u00a0<\/strong>approx. 250-280\u00b0C
Preheating:\u00a0<\/strong>approx. 30 minutes
Working hours:<\/strong> 40 minutes
Cooking time:<\/strong> approx. 45 minutes<\/p>\n\n\n\n

<\/div>\n\n\n\n

Ingredients<\/strong>
<\/strong>(for 4 persons)<\/p>\n\n\n\n

<\/div>\n\n\n\n

<\/p>\n\n\n\n

    \n
  • 4 chicken drumsticks (approx. 750 g)<\/li>\n\n\n\n
  • 3 large tomatoes (or alternatively 400 g chunky tomatoes from the tin)<\/li>\n\n\n\n
  • 500 g mussels<\/li>\n\n\n\n
  • 8 king prawns, raw, without heads, deveined but in shells<\/li>\n\n\n\n
  • 4-5 tbsp olive oil<\/li>\n\n\n\n
  • 1 onion, diced<\/li>\n\n\n\n
  • 2 cloves of garlic, finely chopped<\/li>\n\n\n\n
  • 375 g paella rice (alternatively: arborio or carnaroli rice)<\/li>\n\n\n\n
  • 250 ml dry white wine<\/li>\n\n\n\n
  • approx. 750 ml hot crustacean, fish or vegetable stock<\/li>\n\n\n\n
  • 350 g seafood (also frozen)<\/li>\n\n\n\n
  • 2 tbsp tomato puree<\/li>\n\n\n\n
  • 1 untreated lemon, quartered\u00a0<\/li>\n\n\n\n
  • \u00bd bunch fresh parsley, chopped<\/li>\n<\/ul>\n\n\n\n
    <\/div>\n\n\n\n

    In addition:<\/strong><\/p>\n\n\n\n

      \n
    • Salt and pepper from the mill<\/li>\n<\/ul>\n\n\n\n
      <\/div>\n\n\n\n

      Heat the Merklinger to approx. 250-280\u00b0C.

      Heat the (paella) pan on the firebricks.

      Pat the chicken drumsticks dry and season with salt and pepper.

      Wash the tomatoes, cut in half, cut out the stalk and remove the seeds with a spoon. Dice the tomato halves.

      Carefully wash and clean the mussels. (Throw away any open mussels!) Rinse the prawns and pat dry.

      Heat the olive oil in a pan and fry the chicken drumsticks well on both sides. Put the chicken legs to one side and saut\u00e9 the onions and garlic in the frying fat.

      Add the rice and stir-fry until translucent. Deglaze with white wine and pour in about 2\/3 of the hot stock. (The rice should be completely covered).

      Add the tomatoes, seafood and tomato pur\u00e9e and season with salt and pepper.

      Add the chicken drumsticks to the pan and cook for approx. 20 minutes.
      Stir again and again in the meantime.
      Pour in the remaining stock and scatter the mussels and prawns over the paella.

      Continue cooking for at least another 10 minutes without stirring.

      At the end, the rice should be cooked and a golden brown crust should have formed on the bottom of the pan.

      Sprinkle the finished paella with parsley, arrange the lemon quarters on top and serve hot from the pan.<\/p>\n\n\n\n

      <\/div>\n\n\n\n

      Tip:
      <\/strong>A fine crust should form on the bottom of the pan. It is called soccarat, which means \"lightly roasted\". In Spain, this taste experience is first reserved for guests.

      Tip:
      <\/strong>If desired, add 1 tin of saffron threads (0.1 g) to the hot stock.<\/p>\n\n\n\n


      <\/p>","protected":false},"excerpt":{"rendered":"

      Du ben\u00f6tigst daf\u00fcr:\u00a0SchamottsteineOberhitze:\u00a0ca. 250-280\u00b0CVorheizen:\u00a0ca. 30 MinutenArbeitszeit: 40 MinutenGarzeit: ca. 45 Minuten Zutaten(f\u00fcr 4 Personen) Au\u00dferdem: Den Merklinger auf ca. 250-280\u00b0C einheizen. Die (Paella-)Pfanne auf den Schamottsteinen mit aufheizen. Die H\u00e4hnchenkeulen trocken tupfen und mit Salz und Pfeffer w\u00fcrzen. Tomaten waschen, halbieren, Strunk herausschneiden und die Samen mit einem L\u00f6ffel entfernen. Tomatenh\u00e4lften w\u00fcrfeln. Die Muscheln sorgf\u00e4ltig […]<\/p>\n","protected":false},"featured_media":31685,"template":"","tags":[],"kochen":[89,84,83],"backen":[],"grillen":[],"ernaehrungsform":[],"raeuchern":[],"class_list":["post-31684","rezept","type-rezept","status-publish","has-post-thumbnail","hentry","kochen-anderes","kochen-fisch-meeresfruechte","kochen-fleisch"],"acf":[],"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept\/31684","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept"}],"about":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/types\/rezept"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media\/31685"}],"wp:attachment":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media?parent=31684"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/tags?post=31684"},{"taxonomy":"kochen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/kochen?post=31684"},{"taxonomy":"backen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/backen?post=31684"},{"taxonomy":"grillen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/grillen?post=31684"},{"taxonomy":"ernaehrungsform","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/ernaehrungsform?post=31684"},{"taxonomy":"raeuchern","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/raeuchern?post=31684"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}