Information About Paella Do You Know Any Information About The Spanish Dish: La Paella?
Do you know any information about the spanish dish: La Paella? - information about paella
Ingredients in the capsule?, Whether for breakfast, lunch or dinner?
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Ok. You have several correct answers to all just all a bit wrong. Paella is a dish composed in Spanish. There are different kinds of paella and colors. Any use of rice with pork, sausage, poultry or seafood is the most famous Paella Valenciana, which follows that of the saffron is yellow. Some Spanish is not mix all ingredients in a paella dish of meat. Other Spanish purists will tell you that if you do not shellfish meat / deli, and when the meat / deli fruit.
Had on my travels in Spain, I paella of shrimp, squid, paella, paella, sausages, pork and chicken, red, white, yellow and black paella. All are good.
Paella is a dish usually dinner. Drink good wine from Ribera del Duero with him. If you pork paellaa serious wine from Rioja might want, if you like wines that are very abundant. Stock goes well with paella.
Paella (Spanish pronunciation: [paeʎa]) is a rice dish that in its modern form in the 19th Century originated in the vicinity of the lake of La Albufera, a lagoon near the east coast of Valencia in Spain [1].
Many do not see that the national dish, paella in Spain, Spanish. However, most Spanish people consider it a regional dish from Valencia. Valencia, the paella again as a symbol of their identity.
There are three kinds of paella: Paella Valenciana (in Spanish: Paella Valenciana), seafood paella (seafood paella in Spanish) and mixed paella (in Spanish mixed paella), but also many others. Paella Valenciana consists of rice, vegetables, meat, snails, grains and spices. Paella, meat and seafood shells and not to replace bResources and green vegetables. Paella is a mixed blend of freestyle meat, seafood, vegetables and some beans.
Most chefs use Calasparra Paella [2] [3] and pump [3] of rice for this dish. Other important ingredients are safflower oil and olive oil.
Chicken Paella
* 1 / 2 gallons of oil
* 1 chicken, cut into 8 pieces
* 2 cups of rice (about £ 1 5 ounces)
* 5 cups beef broth
* 1 green bell pepper
* 1 red bell pepper
* 1 small can of peas
* 1 small onion
* 2 tomatoes
* Saffron
* 1 clove garlic (optional)
* Parsley
* Salt
Preparation
1. Start half the oil and once hot heat, add the chicken and cook for minutes for 15th According to Brown, the reserve on a plate. Add the chopped onion. After 5 minutes, add tomatoes, cored and peeled.
2.Let let simmer for about 5 minutes, remove from crushing tomatoes with a slotted spoon. Strain and discard it in the pan.
3.Add the remaining oil topan. Throw the green pepper, cut into pieces half an inch square. Add the fried chicken. Keep stirring with a wooden spoon, without letting go brown. Discard the salt and meat broth, hot but not boiling. This is enriched with 5 cups of broth.
4.Shake the pan a little, that he was held by knobs-feed stock of all. All this must be done on medium heat.
5.Meanwhile in a mass of mortar, a little garlic (optional), parsley and saffron, with a little salt, not to slip and get wet with a few tablespoons of warm water. Spill this mixture on the rice and shake again the paella pan.
6. Broth has reduced by half to decorate the paella with chopped peppers and peas.
7.Let cook for about 20 minutes.
8.Once rice and has even reduced the broth, remove from stove, with a damp cloth and rest for about 5 minutes.
9.Serve with large groups of unpeeled lemon, for garnish.
Or
Paella served: 6-8
Ingredients
1 / 2 liter of olive oil
10 mussels
10 mussels
2 oz boneless pork, diced
2 finely v. tsp garlic, minced
6 oz onion, finely chopped
1 medium tomato, peeled, cored and chopped
1 small red bell pepper, cored and cut into thin strips
1 small green bell pepper, seeded and cut into thin strips
1 yellow bell pepper, small, core and cut into thin strips
32 oz skinless boneless chicken breasts, cut into pieces
Salt and pepper to taste
1 teaspoon paprika
1 / 2 teaspoon dried rosemary
1 / 2 teaspoon dried thyme
1 / 4 c. Tea ground cumin
24 oz lobster tails
24 oz Rice
3 cups (48 fl. Oz) chicken broth
Saffron 1 / 4 teaspoon
2 sausages, cooked and finely chopped
10 raw shrimp, peeled and deveined
4 ounces peas
4 cup capers
Preparation
Debeard and Scrub mussels and clams and discard those that are not closed tapped sharply. Set aside.
Heat 1 / 4 cup (2fl. oz) Heat olive oil in a pan. Add pork and brown on all sides. Mix garlic, Onions, tomatoes and peppers, stirring constantly, until cooked. Set aside.
Heat oil in another pan, again 1 / 4 cup (2 ounces bottles) of olive oil and cook chicken until golden brown on all sides. With salt, pepper, paprika, rosemary, thyme and cumin. Transfer the chicken to give you a plate and set aside.
In the same pan, cook the lobster claws to open at high temperature for a few minutes until the skin begins to pink. Set the pan aside.
Preheat oven to 200 ° C. Heat 4 tablespoons olive oil in a frying pan and © jumping until rice is translucent. Pour the chicken broth and mix well. Add pork mixture, stirring constantly. The whole thing with the saffron and continue stirring until smooth.
Transfer the rice in a paella pan. Mix in tthat the lobster tails, chicken, chorizo, mussels, clams, shrimp, peas and capers, well-combined. Cook the paella, uncovered, and the lowest shelf of the oven for about 25 minutes or until liquid is absorbed.
Discard any mussels and clams, which open not in a position to.
Hee my paella easy ... Heatn 1 / 4 cup corn oil. Add the achiote powder, 1 / 2 cup chopped onion, garlic, cut into slices and Chorizo Bilbao chicken cut into cubes. Add frozen peas. With salt and pepperwith1 / 4 c. Tea turmeric powder and paprika. Add the cooked rice grain length. Diced red and green peppers. They cut Serve with slices of hard boiled eggs.
Rice, fish, sausages, herbs, is a dinner type of thing. Caldo de Valores. Very good.
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