12 Sep 2010

amets_sorgin: (Default)
Paella recipe below is from this Valencian web: http://www.lapaella.net/paella-valenciana/receta-paella-valenciana1.aspx , which is the best one out. if you click on "elaboración" you will see a series of photos of how it's made.


receta de la paella valenciana Valencian Paella recipe
Ingredientes para 4 personas (ingredients for 4 people)

* Arroz - bomba (round rice), Senia u otra variedad similar - 320 grs.
* Pollo (chicken) - 700 grs.
* Conejo (rabbit)- 400 grs.
* Garrofón (butterbean)- 70 grs.
* Judía blanca o tavella (white bean- haricot) - 60 grs.
* Tomate natural rallado (grated natural tomato) - 5 cucharadas soperas (soup spoonfuls).
* Ferraura o judía verde ancha (broadbean)- 350 grs.
* Alcachofas (artichokes) - 2 ó 3 en temporada (in season).
* Aceite de oliva virgen (virgin olive oil)- 18 cl.
* Pimentón rojo dulce - molido (ground sweet red chilli powder)
* Hebras de azafrán (saffron strands) - 300 mg. o en su lugar 1 cucharadita rasa de colorante alimentario (one teaspoonful of food colorant)
* Sal. (salt)
* Agua c/s. (water)




This is the English version of Wikipedia


Basic cooking methods

According to tradition in Valencia, paella is cooked by men over an open fire, fueled by orange and pine branches along with pine cones. This produces an aromatic smoke which infuses the paella. Also, dinner guests traditionally eat directly out of the paellera.[1][20][23][35]
[edit] Valencian paella
Wikibooks Cookbook has a recipe/module on
Paella Valenciana
Valencian paella

This recipe is standardized[35][36][37][38] because Valencians consider it traditional and very much part of their culture. Rice in Valencian paella is never braised in oil, as pilau, though the paella made further southwest of Valencia often is.

* Heat oil in a paellera.
* Sauté meat after seasoning with salt.
* Add green vegetables and sauté until soft.
* Add garlic (optional), grated tomatoes, beans and sauté.
* Add paprika and sauté.
* Add water, saffron (and/or food coloring), snails (I dispute this about snails first I've heard of it) and rosemary.
* Boil to make broth and allow it to reduce by half.
* Add rice and simmer until rice is cooked.
* Garnish with fresh rosemary.

[edit] Seafood paella
Wikibooks Cookbook has a recipe/module on
Paella de Marisco
Seafood paella

Recipes for this dish vary somewhat, even in Valencia. Below is a recipe by Juanry Segui, a prominent Valencian chef.[39]

* Make a seafood broth from shrimp heads, onions, garlic and bay leaves.
* Heat oil in a paellera.
* Add mussels. Cook until they open and then remove.
* Sauté Norway lobster and whole, deep-water rose shrimp. Then remove both the lobster and shrimp.
* Add chopped cuttlefish and sauté.
* Add shrimp tails and sauté.
* Add garlic and sauté.
* Add grated tomato and sauté.
* Add rice and braise in sofrito.
* Add paprika and sauté.
* Add seafood broth and then saffron (and/or food coloring).
* Add salt to taste.
* Replace the deep-water rose shrimp, mussels and Norway lobster.
* Simmer until rice is cooked.

[edit] Mixed paella
Wikibooks Cookbook has a recipe/module on
Paella Roja
Red, mixed paella

There are countless mixed paella recipes. The following method is common to most of these. Seasoning depends greatly on individual preferences and regional influences. However, salt, saffron and garlic are almost always included.[40][41]

* Make a broth from seafood, chicken, onions, garlic, bell peppers and bay leaf.
* Heat oil in a paellera
* Sear red bell pepper strips and set aside.
* Sear crustaceans and set aside.
* Sauté meat until golden brown.
* Add garlic and sauté until brown.
* Add grated tomatoes and sauté.
* Add onions and bell peppers. Sauté until vegetables are tender.
* Add dry seasonings except for salt.
* Add rice.
* Braise rice until covered with sofrito.
* Add broth.
* Add salt to taste.
* Add saffron (and/or food coloring).
* Simmer until rice is almost cooked.
* Replace crustaceans.
* Continue simmering until rice and crustaceans are finished cooking.
* Garnish with seared red bell pepper strips.

[edit] For all recipes

Paella usually has a layer of toasted rice at the bottom of the pan. This is considered a delicacy in Spain and is essential to a good paella. The toasted rice develops on its own if the paella is cooked over a burner or open fire. If cooked in an oven, however, it will not. To correct this, place the paellera over a high flame while listening to the rice toast at the bottom of the pan. Once the aroma of toasted rice wafts upwards, remove it from the heat. The paella must then sit for about five minutes (most recipes recommend the paella be covered with a towel at this point) to absorb the remaining broth.

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