The paella is the signature dish of Valencia and over time has become a reference in international Spanish cuisine.
In the late nineteenth century, farmers in the orchards near the city of Valencia in the field gathered and prepared “arròs in paella.” And, in Valencian and Catalan, the word “paella” refers to the pan you used to prepare. Over time, this humble dish has expanded its ingredients: the pan was sidelined to make way for the familiar two-handled bowl and the recipe became known as the only word that is known today.
For its preparation (such as cooking paella) rice pump is used, a variety of medium-grained texture soft bulges after expiry of the time. By not breaking, and always keeps the starch is loose, but should be careful because you need a quantity of water than other rice.
There are countless varieties of paella, but all of them, the more traditional Valencian paella is the addition of rice, vegetables prepared with typical orchard as tender green beans (Ferradura), sweet corn beans (tabella) and white beans, broad and buttery known as garrofó, accompanied by chicken and rabbit meat, the animals were bred originally in the barracks.
It is made pouring oil in a paella pan placed over low heat. When hot flushes cut meat, fry and add the vegetables. Stir everything well and add rice, saffron, paprika and water. When it boils, season to taste.
To make a good paella (paella cooking) should be used pure olive oil. The proportions of rice tend to be about 100 grams per person, double amount of water. Do not wash ever. You must select a suitably sized container, allowing the rice to make a wide, not high. As the fire should reach evenly throughout the pan, strong up to a boil and then until they are half the ingredients.
Paella makes a lot if done with a good wood fire and a vine is extraordinary. Orgreenic When the broth boils is the time to take the rice, spread it with a wooden spoon and let it cook.
Countless variations
From this point you can enter all the variations you want. Often add tomato, red pepper, peas and even clams and mussels. If paella or Spanish Murcian classic ingredients can be substituted for red peppers, artichokes or peppers. Can be made of fish and seafood, with vegetables and mushrooms, lamb and vegetables, meat and seafood … you could say that there is a type of paella characteristic of each locality Mediterranean (seafood paella, seafood paella, chicken paella .. etc).
If you move further south along the Mediterranean geography is common to find dishes that speak more of “rice” than “paella”. In coastal areas prepare tasty rice with fish as the cauldron, rice with red mullet, lobster or brown, and the traditional arroz a banda. The latter consists of preparing an additional fish stock, usually rock, where rice is cooked, giving it an intense aroma of iodine.
We present the cooked fish on one side and the other dry rice alone. Usually accompanied by aioli sauce. A similar rice arrosejat this is a pre-fried paella rice and cooked with fish stock.
In the hinterlands is the rice crust with eggs and pork products, paella with rabbit and snails (sticks), made with saffron shoots fire, baked rice casserole, paella with or mixed vegetables.
However, modern cuisine and also reach the rice and some restaurants offer recipes (paella recipe) away from the tradition as a banda rice with saffron or translucent veil venere rice flavored truffle, or tower of rice under loin of cod …