There are endless recipes for paella , that's a proven fact. Each chef gives his personal touch to make your paella ideal.The funny thing is that all the paellas are either rich seafood, vegetable, meat, rabbit ... Paella is a typical dish from Valencia but can eat anywhere in Spain. I bring you a recipe of different, easy and simple paella. Is paella recipe that my mother has been refined over the years and the palate that gives us every week. This is the paella recipe from my mother ...
INGREDIENTS FOR 4 PEOPLE Paella
Paella # Amimanera absence of 5 little minutes
INGREDIENTS FOR 4 PEOPLE Paella
- RICE PUMP
- BUZZ MIX
- 5 OR 6 RAW prawns
- A TUNA TACO
- SQUID RINGS O POTA
- 1 ÑORA
- FRIED TOMATO
- 3 cloves garlic
- FOOD COLORING OR SAFFRON
- OLIVE OIL
- SAL
- 1 PIECE OF RED PEPPER
- FEW MUSSELS (OPTIONAL)
TOOLS
Need a medium paella pan, a pot or deep saucepan, wooden spoons and little else. I use a special glass ceramic paella.
The whitebait is varied with fish at the fish that is sold mainly to make soup.
FOLLOW ME ON TWITTER THE TYPICAL DISH
1. The first will add a splash of olive oil in the pot. The reason for doing so is because the pot is so slick and less time to prepare the broth. When oil begins to heat put two garlic cloves dancing in the oil until golden. Remove them and add the ñora to which you have to remove the seeds before. We left just a minute to do. Take it off and reserve. Now put some slits red pepper and let brown. Cut the tuna into small cubes and also had hot oil and reserve. Same with squid or squid leave about 3 or 4 minutes in the fire and booked. Finally pelaremos the raw prawns. Skins and had booked for the prawn oil. If you're going to put prawns also have to go through the oil. When they are done the remove and reserve.
February. empty but with the taste of everything we've been through We still pot. Now we will put the skins of the prawns and whitebait in the hot oil from the pot. The idea is to prepare a fish stock or fish stock for our paella. We leave it done for a couple of minutes before starting to remove the wooden spoon. After a couple of minutes and we can add the water. The water that we add will be based broth that need for paella. So for two cups of rice (4 people) will get 4 or 5 fish stock. We leave on medium heat for about 15 minutes but never again. We add a couple of teaspoons of food coloring or prepared paellas, you can also we put actual saffron. If you're going to use real saffron put about three strands in a piece of aluminum foil Pass for a moment by the fire to toast lightly and are ready for use. When you take 15 minutes removed the fish with a spatula or colander. The broth should be clean. Then add the squid again in tacos and we left about 5 minutes so it is not chewy.
Three. While the broth is going to prepare our salmorreta Alicante, or personal adjustment my mother makes it. In a glass blender put the peeled garlic clove is left over, the dried red pepper and a splash of tomato sauce. Had everything in the blender to make it as thin as possible, and then we went through a sieve or colander. If you do that the chip will ñora rice and are very uncomfortable to swallow.
April. broth When we have finished it's time to take the pan and put the fire. We add a splash of oil and the oil puddle put the two cups of rice. That gives four to spare. Glasses of water are used to having good measure. Stir over the pan.Remember that the oil should be hot and we will move the rice for a minute before adding the tomato sauce. Stir and mix the rice with the sauce ñora, garlic and tomato sauce. After trying to distribute the rice to the pan and began slowly put the broth.Once we have all the stock since the temperature climbed over high heat for 5 minutes. We add trips to the paella, tuna, squid prawns ... Put the pepper shaped bike spokes and center that we had the garlic brown. Let the pan moving in circles that do well everywhere. And not move the pan paella eye. Rice or touch.
After 5 minutes strong, lower the heat to low 12 minutes.
We have to watch as the stock goes, because if you run out of broth will be less time you'll need. You see the salt testing before running out of stock. Over time remove the paella from heat and cover for about 5 minutes with foil or cloth.
The paella is ready to eat
WHAT WE DRINK?
For the seafood paella is the best pairing white wine with body. If it is a meat paella I would choose a white with body or a young red.
WHAT WE DRINK?
For the seafood paella is the best pairing white wine with body. If it is a meat paella I would choose a white with body or a young red.
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