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Paella , The Most Famous Spanish Dish.

Everybody who has visited Spain and more in-  Salt
particular Valencia must have heard of the
famous Paella a la Valenciana. But I think-  If  you  like  it:  half  artichoke
most people don't know where the paella comes
from  and  what  it  means.Preparing  the ingredients and the paella pan
First of all, paella is not exactly the dishThe traditional way to prepare a paella is on
but the recipient this typical plate isa campfire but this is difficult to achieve
cooked in. We all have seen the paella panat home so there is a very good alternative
before when visiting Spain or browsing thefor this which is the double gas ring on a
net  for  paella  recipestripod  with  a  bottle  of  gas.
The typical paella a la valenciana wasThe most important points according my mother
"invented" in a small village called Elin law when preparing the paella are: the
Perelló close to the city of Valencia. Thefire below the paella pan must be the same on
unique situation of the village between aevery part of the pan, you must be able to
natural lake with sweet water and the seaadjust the fire in 2 rings an outer and an
provided to the habitants of the area allinner ring and the paella must be completely
they needed to make a complete dish with manyin balance so that when you add water the
of the most important vitamins and mineralslevel should be the same everywhere on the
in  a  balanced  combination.paella  pan.
With farmlands at hand where they grew ricePreparing  the  paella  Valenciana
and beans, the sea for shellfish and the lake
for ducks together with their chickens gaveStep one: 12 hours before starting to prepare
the people of the area all they needed tothe paella put the garrofón (a type of
make 2 different versions of the paella a labean  typical  to  Valencia)  in  water.
valenciana.
Step 2: Put the olive oil in the pan and when
The first one is the paella made of meat.the oil is hot put in the chicken and rabbit
This paella is a combination of chicken andand fry them until they have this golden
duck together with rice, lemon, olive oil,look. We should try to distribute the pieces
beans and saffron. But nowadays the duck isof  meat  evenly  in  the  paella  pan.
most of the times substituted by rabbit which
is  a  lot  easier  to  get  and  cheaper.Step 3: Now we put in the different beans and
the garrofón and fry them. If we want to
This type of paella is still very popularadd alcachofa (artichoke) we can add it now
amongst the people of Valencia and it is veryalso. Make sure the fire is not very intense
common to hear people say: "Sunday I am goingbut  neither  to  low.
to  eat  paella  with  my  parents".
Step 4: Add to the paella the red paprika
In the old days the paella was served in thepowder and the natural tomato and mix them
paella pan and all who joined in at the tablewith  the  other  ingredients.
ate from the same pan with wooden spoons.
Today most people prefer to have theirStep 5: After a few minutes we add water to
portion  on  a  plate.the paella. This is another crucial step in
preparing a tasteful paella. If we add to
Another typical paella was the one made ofmuch water, the paella will be to weak and if
seafood, Paella de marisco. This paella iswe add to little the rice will not be boiled
made of rice and seafood. The usedsufficiently. But there is a small insiders
ingredients are: sepia, calamares, lobster,trick to know what the right level is. On the
mejillón o clotxina, garlic, lemon, rice,outside of the paella pan there are 2 grips
saffron, olive oil and beans ( octopus, squidattached. They are attached to the pan with
and mussel) Clotxina is a smaller variationrivets who are clearly visible on the inside
of  the  regular  mussel.of the pan. This is the level of the water
that must be added. Don't add more or less
The  Recipe  of  the  paella  Valencianawater  it  will  ruin  your  paella.
The  quantities  are  /personStep 6: Put the fire intensity on high but
not to high. We leave the paella now boiling
-  Chicken  (150  grs.)for 3 - 5 minutes and then we lower the
intensity of the fire to medium. Try the
-  Rabit  (150  grs.)paella and if needed add salt to it. Leave
the paella this way for about 13 - 17 minutes
-  Red  paprika  powder.depending  on  the  type  of  rice  you used.
-  SaffronStep 7: A step that is forgotten by most
people, turn out the fire and cover the
-  3  table  spoons  of  natural  tomatopaella with kitchen paper and leave the
paella  alone  for  another  5  - 10 minutes.
-  Green  beans  (70  grs.).
In the meanwhile cut a lemon in 4 and when
- Garrofón (a type of bean typical tothe 5 or 10 minutes have passed you can put
Valencia  (25  grs.)the  lemon  on  the  outside  of  the paella.
-  Haricot  bean  (25  grs.).Serve separately with onion (my father in law
and myself like to eat the paella with raw
-  wateronion in one hand and the spoon in the other)
-  Olive  oil  (5  table  spoons).Preferred drink to go with the paella : a red
wine from Valencia especially from the area
-  Rice  (125  grs.)of Utiel / Requena. (other Spanish wines will
do also of course).



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