Peter Rabbit Kitchen Paper

Peter Rabbit Kitchen Paper

Paella, the dish most famous Spanish

We've all seen the paella pan before when visiting Spain or browsing the net for paella recipes

The typical paella Valencia was "invented" in a small village called El Perelló close to the city Valencia. The unique situation of the village between a natural freshwater lake and the sea provided the locals what it takes to make a complete meal with many vitamins and minerals most important in a balanced combination.

With arable land at hand where they cultivated rice and beans, seafood, sea and lake ducks, with their chickens given to locals everything they needed to make 2 different versions of Valencian paella style.

The first is the meat paella. This paella is a combination of chicken and duck rice, oil, lemon, olive oil, beans and saffron. But today, the duck is usually replaced by the rabbit, which is much easier and cheaper available.

This type of paella is still very popular among people of Valencia and is very common to hear people say: "Sunday I'm going to eat paella with my parents. "

In the old days, paella is served in the pan and all who are connected to the table ate the same pan with a spoon wood. Today, most people prefer to have their portion in a dish.

Another typical food is made of seafood paella fruit sea. This paella is made of rice and seafood ingredients used are: cuttlefish, squid, lobster, mussels or clotxina, garlic, lemon, rice, saffron, olive oil and beans (octopus, squid and mussels) Clotxina is a small variation of the usual mold.

Recipe paella

The amounts are per person

or chicken (150 gr.)

Rabbit or (150 grs.)

or red pepper.

or saffron

or 3 tablespoons of natural tomato

or green beans (70 oz).

or Garrofón (a type of bean typical Valencia (25 gms.)

or Jewish (25 ounces).

water

olive oil (5 tablespoons).

Rice (125 gr.)

or salt

o If you like: Artichokes medium

Prepare the ingredients and the paella

The traditional way prepare a paella is a fire, but it is difficult to achieve in a house that is a very good alternative to what is double gas ring on a tripod with a gas cylinder.

The most important points according to my mother the Act in the preparation of the paella is the fire under the pot should be the same in all parts of the mold, should be able to fire in two outer rings and an inner ring and the paella must be completely in balance so that when you add the water level should be the same throughout the pan.

Preparing Paella

First step: 12 hours before starting to prepare the paella garrofón (a type of bean typical of Valencia) in water.

Step 2: Place oil olive in a skillet and when oil is hot chicken and rabbit and fry until it looks like gold. We try to spread the meat evenly in the pan.

Step 3: Now we have different grains and garrofón and fried. If we add artichoke (artichoke), we can add now. Make sure the fire is very intense, but not down.

Step 4: Add in the pan powdered red pepper and tomato and mix with other ingredients.

Step 5: After a few minutes, add water to pot. This is another crucial step in the preparation of a tasteful paella. If we add a greater amount of water, the paella will be low and if we add a little rice is undercooked. But there's a little insider trick to know what the right level is. Outside the paella fists. They join the pan with rivets, which are clearly visible inside the mold. This is the level of water to add. Do not add water more or less ruin your paella.

Step 6: Put the fire intensity up high, but not. We leave the paella continue boiling for 3-5 minutes, then reduce heat to medium. Try the paella and if necessary, add salt to it. Leave the pot in this way for about 13-17 minutes depending on the type of rice you used.

Step 7: A step that is missed by most people turn the heat and cover the pan with kitchen paper and leave the paella just for 5 to 10 minutes.

In the meantime, cut a lemon in 4 and when 5 or 10 minutes have elapsed, you can put lemon outside paella.

Serve separately with onion (my father and I want to eat the paella with raw onions in one hand and a spoon in the other)

favorite drinks to accompany the paella: a red wine from Valencia especially in the field Utiel / Requena. (Other Spanish wines, of course).

Enjoy this typical dish of Valencia

Peter Vermeeren lives and works in Valencia. His personal site is on Valencia. Married to a woman gives you an overview of Valencia privileged in all aspects of life in Valencia. His site provides visitors and People who want to start living in Valencia with expert information. Visit their website at: Valencia | Paella | Playa [http://www.about-valencia.com]

About the Author